Maasdam is a Dutch cheese developed in the 1990s as a domestic alternative to Swiss Emmentaler, named for the Maas river region. It is made using propionic bacteria, the same cultures responsible for the holes and sweetness in Swiss cheese, applied to a Dutch production method.

Flavor Profile

Maasdam has a supple, elastic paste marked by large round eyes. The flavor is distinctly sweet and nutty, noticeably more pronounced in its sweetness than Emmentaler, with a buttery richness and a clean finish. It matures faster than Swiss cheeses, typically reaching full flavor in about four weeks.

How to Use

Maasdam slices and melts well, making it a natural for sandwiches, toasted rolls, gratins, and fondue blends where you want sweetness and stretch. Its large holes and mild sweetness also make it appealing on a platter, particularly to those new to cheese.

Pairing Suggestions

Pair with a Merlot, a Hefeweizen, or a light Riesling. Serve with apple slices, whole grain bread, cured ham, and mild mustard.

Storage

Wrap in wax paper and store in the refrigerator crisper drawer. Best consumed within three weeks of cutting.