cooking

Cheese: Massdam

Massdam is a moreish Gouda cheese from Holland. It is a light well rounded all purpose cheese.

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Milk

Cow

Origin

Holland

Aged

Briefly 4 – 12 weeks

Aroma

It almost reminds me a bit of dried fruit but then the milky smell takes over. It is tantalising.

Taste

I get a strong nutty flavour with a buttery finish that is sweet rather than salty. It is delightfully squeaky on the teeth.

Texture

A semi-hard pliable cheese with many large cavities.

Look

Pale yellow and waxy. The thin rind has been waxed and so it not edible. The interior has large eyes and is very open.

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Manufacturing and Salting Method

Curds are pressed into cylindrical mold and excess water is removed. THe wheel is then salt brined before ageing. They are regularly turned.

Serving

It is the perfect cheese board, sandwich, salad and munch by the chunk kind of cheese. It also melts very well.

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Wine

I am not a wine paring expert but the team at cheese.com say to try this with:

  • White Zinfandel
  • Gewurztraminer (PK here, I reckon this wine is the best)
  • Chardonnay
  • Merlot
  • Sauvignon Blanc
  • Chianti

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