Maasdam Cheese: The Dutch Cheese With Big Holes

It looks like Emmental and tastes closer to a young Gouda.

The style was built to be an easier, cheaper answer to Swiss cheese, and it ripens quickly. The brand Leerdammer is the version most US shoppers know, and the Leerdammer vs Maasdam article explains how the brand and the style relate.

Maasdam cheese at a glance

Here is Maasdam cheese at a glance, with the facts box on this page giving milk, texture and age.

Origin of Maasdam cheese

Maasdam cheese takes its name from the village of Maasdam in South Holland and was developed to compete with Swiss Emmentaler by being less expensive and quicker to make, according to a general reference. Dates for its launch vary between sources, so this page does not give one; the Leerdammer article sets out the history. Maasdam is not in the EU register of protected names, so any dairy can make it.

Why Maasdam cheese has holes

Maasdam cheese has holes because bacteria produce gas as it ripens, the same basic process that opens the eyes in Emmental. The gas cannot escape the curd, so it inflates pockets that become the holes. The same reference says Maasdam ripens faster than other Dutch cheeses and is aged at least four weeks, and that its flavor is softer than Emmental because of a higher moisture content.

Taste and texture of Maasdam cheese

Maasdam cheese tastes sweet and nutty, mild and buttery, with a smooth, springy texture that slices cleanly. It is not sharp. At about a month it is at its mildest; closer to three months it gains a little more depth. The holes are a visual signature, and kids tend to love them.

How to buy Maasdam cheese in the US

Buying Maasdam cheese in the US usually means Leerdammer, sold in supermarkets as Président Leerdammer, or an import labeled Maasdam or Maasdammer from a Dutch dairy. Choose a piece with evenly round holes and a pale, glossy paste. Dry, cracked or sweating cheese has sat too long.

How to serve and cook with Maasdam cheese

Serve Maasdam cheese sliced for sandwiches or cubed on a board, and use it as an easy melter. It browns nicely on toasted sandwiches and in baked pasta, where its mildness lets other flavors lead. Take it out of the fridge a short while before serving so the sweetness shows. Add a sharper cheese for a stronger melt.

What to serve with Maasdam cheese

What to serve with Maasdam cheese is simple: crusty bread, cured ham and pickles. Apple, grape and pear suit it. Riesling, Pinot Noir and Beaujolais are easy wine choices, and Helles, Bock or amber lager work as beers. The pairing guide has more ideas.

Substitutes for Maasdam cheese

Substitutes for Maasdam cheese are other mild, supple cheeses. Emmental is the obvious one, with a firmer body and stronger flavor, Gouda matches the sweetness, and Edam is a milder, drier option. The substitute finder can narrow the options. For the Dutch context, see the Dutch cheese guide.

Maasdam cheese mistakes to avoid

Maasdam cheese mistakes tend to involve expecting Emmental. Maasdam is softer and sweeter, so it will not give the sharp, savory punch of a Swiss fondue cheese; if you want that, blend it with a stronger Alpine cheese. Another is keeping it too cold, which stiffens the paste and mutes the sweetness. A third is buying pre-sliced packs for a board: a wedge cut by hand looks better and keeps its moisture longer.

Maasdam cheese compared with Gouda and Emmental

Maasdam cheese sits between Gouda and Emmental. Cheese.com places it in the Gouda family as a semi-hard cheese with a bright yellow rind, a pale yellow interior and the distinctive eyes, and lists the alternate name Maasdammer. It has the supple body and sweetness of a young Gouda, with Emmental's holes but less of its bite. See Gouda vs Edam for how its cousins differ.

Maasdam cheese for sandwiches and snacks

Maasdam cheese is a natural for lunchboxes and sandwiches, because its mild flavor and springy slices suit bread, ham and pickles. Cut thick slices for cold sandwiches and thinner ones for toasting, so they melt before the bread burns. On a snack board it works as the gentle counterpart to a sharp aged cheddar or a pungent washed-rind cheese. Cubes with apple slices and a few nuts make an easy plate that holds well for an hour or two.

How to store Maasdam cheese

Store Maasdam cheese in wax or parchment paper inside a container in the fridge, wrapping the cut face snugly so it does not dry out, and eat an opened piece within a couple of weeks. The storing cheese guide covers wraps.

Questions about Maasdam cheese

These are common questions about Maasdam cheese.

Is Maasdam the same as Leerdammer?

Maasdam is the style and Leerdammer is the brand, so Leerdammer is a Maasdam but not every Maasdam is Leerdammer.

Is Maasdam like Swiss cheese?

Maasdam is like Swiss cheese in its holes but softer and sweeter, because it has more moisture than Emmental.

What does Maasdam cheese taste like?

Maasdam cheese tastes sweet, nutty and mild, with a buttery finish.

Does Maasdam cheese melt?

Maasdam cheese melts well and is a good choice for sandwiches and baked dishes.

Try Maasdam cheese first

To try Maasdam cheese, buy a small wedge, slice it onto a ham sandwich and compare it with Emmental. You will taste the extra moisture and sweetness at once.