Maasdam Cheese

Maasdam cheese

Calories, kcal: 350 Protein, g: 23.5 Fat, g: 26.0 Carbohydrates, g: 0.0

Maasdam cheese belongs to hard cheeses, produced in Holland since the XIV century. In the small Dutch town of Maasdam, local cheese makers, in the course of experiments, obtained a cheese that looks similar to the Swiss Emmental, but tastes slightly inferior to the famous Swiss. Maasdam cheese has a creamy yellow color, a specific aroma and a sweet nutty spicy taste. The main distinguishing feature of Maasdam cheese is the large, rounded eyes, obtained during maturation under the influence of gas. The heads of the Maasdam are rounded, up to 6 kilograms, covered with a dark yellow crust.

Maasdam cheese is divided into:

young, who will be ready after a month of ripening;

• matured, which takes 6 weeks to ripen.

Calorie content of Maasdam cheese

The calorie content of Maasdam cheese is 350 kcal per 100 grams of product.

Composition and useful properties of Maasdam cheese

The product contains: pasteurized cow's milk, salt, rennet, cultures of mesophilic and thermophilic bacteria, calcium chloride. Maasdam cheese contains beta-carotene and vitamin A, which together with zinc are the prevention of prostate diseases. B vitamins, especially B12, as well as potassium, calcium, phosphorus and sodium, help to strengthen memory, stimulate brain activity and improve bone health. Maasdam cheese contains a lot of highly digestible protein of the highest quality, which is not only a building material for body cells, but also strengthens the immune system.



Harm of Maasdam cheese

Maasdam cheese is a fatty and high-calorie product, you should not get carried away with it, the daily consumption rate is 30-50 grams. Maasdam cheese is not recommended for colitis and some diseases of the gastrointestinal tract.

Selection and storage of Maasdam cheese

When choosing cheese in factory packaging, you should carefully study the composition of the product so as not to purchase cheese, in the production of which milk fats have been replaced by vegetable fats, for example, palm oil. Maasdam cheese should have an even cut, without cracks and pellets, an elastic solid, uniform color (calorizator). The expiration date of the cheese is usually indicated on the package, after opening which, Maasdam must be stored in the refrigerator for no longer than 10 days in a special cheese pan or in a tightly closed glass container.

Maasdam cheese in cooking

Maasdam cheese is eaten naturally, combined with pears, nuts and grapes, it looks great in canapes on skewers. Maasdam melts well, forming a thick viscous mass, so it is used to make sauces, fillings for meat dishes, pizza and fondue.

For more information on Maasdam cheese, see the video “Maasdam Cheese. Natural selection”of the TV show“TV Center”.

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Cheese and curd