Cheese Maasdam: properties, composition, calorie and cooking

One of the most delicious cheeses common in Russian supermarkets is Maasdam.It is distinguished as an unusual appearance, and nontrivial taste, so it has a lot of fans. This cheese is in the TOP of the popularity of cheeses in Holland and ranks there third after Adam and Gouda.

Maasdam natural ripening cheese is easily recognized among its many counterparts: it is given out by round holes that appear due to fermentation gases. It is not soft, but rather solid, more precisely, semi-hard and juicy, and its taste is slightly sweet with nut-like notes.

There is a point of view that to taste it is somewhat similar to the expensive cheese Emmental, because initially this variety was conceived as its cheap equivalent. Maasdam is made according to the same Swiss method as some cheeses come from Holland. However, the main difference is that it will ripen less - approximately four weeks, and the full cooking cycle lasts from one to three months.

This happens due to the fact that it contains special propionic bacteria. There is a certain difference in the water content: Dutch cheeses contain more liquid.

The product has a cream color, often with a yellowish tinge. It is covered either with wax or with a natural crust. A distinctive feature of the Maasdam are its holes, whose diameter is from one to five centimeters. By the way, they appear through the action of bacteria: no mechanical effects are produced for this. Maasdam is young and mature. The young product matures during the month, and the mature one a little more. The second is distinguished by a bright, tangy flavor, but retains a nutty-sweet aftertaste.

Experts recommend buying Maasdam solid head to ensure its proper shelf life. If you plan to purchase a piece, it is worth checking out. Ask the seller to cut a thin piece, bend it a little. If the product does not break and does not stick to the fingers, then everything is in order. In addition, the quality can smell and smell - the aroma of ammonia indicates a spoiled product.

It is important to recall that the larger the diameter of the holes, the longer the aging of the product. If this value is less than half a centimeter, then the cheese is not ripe.

The caloric content of 100 grams of Maasdam cheese is 360 kilocalories. Fat content is 45%, which is equivalent to 28 grams of fat per 100 grams of product, which is considered an average. However, the cheese itself is very high in calories. The amount of proteins is 23.5 grams per 100 grams of the product, and there are practically no carbohydrates in it.

Maasdam, like any milk-based product, is rich in wholesome ingredients. First, it is vitamin A and vitamins of group B. Secondly, amino acids (methionine, lysine and tryptophan) and protein, constituting 30 grams per 100 grams of product. The human body absorbs it very quickly and thereby receives the required amount of the required substances.

Maasdam is recommended to use as a snack in order to return power after active loads, because it is a source of energy. It is also useful for pregnant women, young children, teenagers and lactating women. Due to the special properties of dairy products, it will have to be the way for problems with teeth and bones, for example, when recovering from a fracture.

However, Maasdam is prohibited for people with congenital lactose intolerance. Do not abuse and those who suffer from various diseases of the gastrointestinal tract, from gastritis to colic. Finally, due to the high calorie content, cheese is not advised to those who follow the figure and are on a dietary basis.By the way, there is a special cheese diet that helps lose weight due to the active use of proteins, but Maasdam does not work for it - you need cheese with fat content from 10% to 13%.

Maasdam is often bought to make a cheese plate, where, in addition to the dairy product, there are grapes, honey, nuts, olives and pear slices. This variety is best combined with white young wines. In general, the product is suitable for the preparation of fruit or vegetable dishes, and fits perfectly into the composition of meat, mushroom and fish delicacies.

First, the Maasdam is prepared in the same way as Edam or Gouda. The technology then changes so that natural holes can be obtained. Most often, cow's milk is used for cooking, but the choice of a goat or sheep product is not prohibited. It happens that natural spices are added to the product - nettles, cloves or mustard.

The liquid is poured into a large stainless steel or enamelled container, after which it is heated to 33 degrees Celsius. After that, the saucepan is removed from the stove, and bacteria and ferment are poured onto its surface. For two or even three minutes, the substance does not need to be touched, and then you have to mix everything evenly with the help of a skimmer.

The pan is covered with a lid and set aside for half an hour - this time can be devoted to rennet and calcium. Calcium chloride and the enzyme must be dissolved in 50 ml of water at room temperature in separate containers. One by one, they pour into the pan, stir well, and close everything with a lid. Then you will need to wait half an hour.

In the next step, you will need to check whether the clot is ready. Its part is separated from the total mass, and if pure serum is in place of the incision, then everything is ready. Otherwise, you will need to wait another quarter of an hour.

The finished clot is cut into miniature fragments, the size of which is comparable to a pea, and returned to the pan. The liquid is mixed for a third of an hour, after which ten minutes is expected for sedimentation of the curd on the bottom.

The saucepan is released from five liters of whey and poured with 5 liters of water, heated to 60 degrees Celsius. The mass is stirred for half an hour (during this time the temperature should drop to 45 degrees), then for ten minutes the cheese grain sinks to the bottom again. The finished form is filled with a lavsan napkin, this part of the product is laid out on it. All you need to smooth and grind if necessary.

The loose ends of the cloth are connected at the top, everything is covered with a lid and weighted down with a press. The first half hour on the cheese should be 4 pounds. Then he rolls over and weights six kilograms for one hour. After the next coup, 10 kilograms act as a press and the product is left for 3 hours.

At this time, a twenty percent brine (from boiled water, 1 kilogram of salt, 4 grams of dry calcium chloride and 2.5 ml of 9% vinegar) should be prepared, in which the cheese will be processed for exactly half a day with one flip.

Readiness is determined by the state of the crust: as soon as it becomes dry, you can proceed to the next procedure.It is also worth noting that it is necessary to turn the product twice a day.

The next task is to cover the Maasdam with wax, after which he returns to the refrigerator for two weeks. After the above period, the head is transferred to a room with a room temperature of 18 to 22 degrees Celsius.

Aging occurs over a period of two weeks, during which time the cheese turns over periodically. Then for the last month the cheese will be sent to a space in which the temperature is maintained, varying from 12 to 14 degrees Celsius. After thirty days, the head can be tasted.

Cheese Maasdam is loved by most people. Most often noted for its excellent taste, good texture and unforgettable appearance, which looks great in cheese cuts and various snacks.

Internet users recommend using it not only for making traditional sandwiches, but also for more complex dishes, such as baked potatoes, fondue or salads. As for negative reviews, the main claim is rather high calorie content. However, if you follow the measure in the diet, then problems can be avoided.

Tips for cooking Maasdam cheese - in the next video.