Massdam is a moreish Gouda cheese from Holland. It is a light well rounded all purpose cheese.
Briefly 4 – 12 weeks
It almost reminds me a bit of dried fruit but then the milky smell takes over. It is tantalising.
I get a strong nutty flavour with a buttery finish that is sweet rather than salty. It is delightfully squeaky on the teeth.
A semi-hard pliable cheese with many large cavities.
Pale yellow and waxy. The thin rind has been waxed and so it not edible. The interior has large eyes and is very open.
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.
It is the perfect cheese board, sandwich, salad and munch by the chunk kind of cheese. It also melts very well.
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)
- Sauvignon Blanc
Here are some more posts about cheese:
Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit.