Smoked Maasdam takes the sweet, nutty Dutch Emmentaler-style cheese and cold-smokes it, adding a woody savory dimension that plays against the cheese’s natural sweetness. The smoking produces a burnished golden rind and infuses the paste beneath.

Flavor Profile

The Maasdam base contributes its characteristic sweetness and supple, hole-marked texture. The smoke adds warmth and a savory, woody depth that contrasts with rather than masks the sweetness. The result is a sweet-and-savory balance that is unusual among smoked cheeses, most of which are built on tangier bases.

How to Use

It melts and slices well, making it excellent on burgers, in grilled sandwiches, and over roasted vegetables. On a board it provides a smoke element with a gentler profile than smoked Cheddar. It also pairs particularly well with charcuterie.

Pairing Suggestions

Pair with a smoked porter, an amber ale, or a fruity red like Zinfandel. Serve with cured meats, grilled vegetables, mustard, and dark bread.

Storage

Wrap in wax paper and store in the refrigerator away from delicate cheeses, as the smoke aroma transfers. Best within three weeks.