Maasdam 45% is made from pasteurized cow’s milk. It is a Swiss-style Dutch rennet cheese characterized by a faster maturation process than other Dutch cheeses. Maasdam usually matures for over at least 4 weeks. It can be used as a less expensive substitute for Swiss Emmental.
Maasdam is suitable for direct consumption in sandwiches, paninis, and bagels as well as a table snack or on-the-go product. It is also suitable for grating, shredding, and slicing. In addition, it is used as an ingredient in bakery goods, pre-made dishes, sauces, dips, pizza toppings, and soups.
Maasdam cheese contains more moisture than Emmental and is thus more tender. It has a soft, creamy texture and is especially known for its excellent melting properties. It is widely chosen by the manufacturers for its cost-effectiveness and easy use. The cheese is elastic, firm, and homogeneous with oval, regularly spaced eyes of various sizes, and yellow rind. The holes appear thanks to the development of propionic bacteria responsible for the characteristic flavor. Maasdam is sometimes waxed. It is also softer and has a delicate nutty, sweet, and slightly spice taste.
Moisture – 38,5-43,0%
Fat – 44,5 – 50%
Salt – 0,7-3,0%
pH – 5,3-5,95
Maasdam has a shelf life of about 6 months. The product should be stored in a dark place, at a temperature between 2 °C and 10 °C and relative humidity of about 65%.
Foodcom S.A. is a supplier of Maasdam that is usually available in blocks of 13 kg each.
Why choose Foodcom as a European Dairy Provider?
The quality of service provided by Foodcom is confirmed by BRC Agents & Brokers certificate.
Our great team of Sales Support will help our Traders conduct the contract and business deals in a smooth and efficient way to ensure the best quality service to all our Business Partners. The logistics team will take care of transportation and the financial department will be responsible for all matters connected with the financial part of the deal.