The difference between Maasdam cheese and other varieties. Manufacturing recipe, nutritional value and chemical composition. Useful and harmful properties of dishes with this ingredient. Interesting facts about the fermented milk product.
Maasdam is a naturally matured hard cheese, one of the most popular in Holland. The consistency is dense, with large round and oval eyes up to 5 cm in diameter, formed during ripening; color - yellow-golden; the taste of Maasdam is sweetish-creamy, with a nutty nuance. The crust is dense, waxy, dark yellow. Head shape - a cylinder with rounded edges, weight - from 5 to 12 kg. The starting material is usually cow's milk, but in rare cases it is allowed to add sheep's milk. Cloves, field mustard, and peppermint are used as flavors.
How is Maasdam cheese made?
This variety ripens quickly - up to 4 weeks, so it is easy to make Maasdam cheese at home with experience. Raw materials: 32 liters of whole cow's milk, 1.4 g of rennin (rennet enzyme), propionic bacteria - at the tip of a teaspoon, Calcium chloride - 4 g, thermophilic starter culture (Uglich-TP) - 0.8 g.
Consider how to make Maasdam cheese:
- The initial raw material is defended for 18-20 hours at 10-12 ° C, and then heated to 32-35 ° C, overflowing into a thick-walled dish.
- The dried propionic bacteria are spread evenly over the entire surface and allowed to disperse throughout the volume. This takes 30 minutes.
- Rennin is bred in 3 tbsp. l. cold boiled water is also poured into a container and mixed with movements from top to bottom.
- The pan is placed in a container with water heated to 45 ° C. Fermentation takes place within 1-1.5 hours. The liquid must be added periodically so that it does not cool down, otherwise curdling will not occur.
- The curd is cut into large cubes - 2 cm edges.
- Leave for 15 minutes under the lid to release the whey.
- Expose the container to low heat and stir. The movements intensify as it warms up, the maximum temperature is 36-38 ° С. Gradually, the cubes should dissolve. When the size of the cheese grains is reduced by 1/3, pour out 1/3 of the whey and pour in hot (45 ° C) water.
- Cooking continues at an almost constant temperature, slow heating by 1 ° C in 1 minute is allowed, but not higher than 39 ° C. If the stove is electric - the pan is periodically moved, the gas stove - the fire is turned off.
- Remove the container from the heat, allow it to cool slightly, put it back on to warm up, stirring vigorously for 8 minutes. The cheese grains should shrink to 4 mm.
- Allow to settle for 20 minutes, transfer to a mold for pressing or to a cloth (folded in several layers), dipped in drained whey and leave for 10 minutes.
- Take out the semi-finished product from the container with whey, stir in field mustard, cloves and peppermint.
- When the whey drains, set the oppression of 1 kg, and then increase the weight of the load as the liquid separates - after 2 hours it should reach 10 kg. Turn over every 15 minutes.
- To prepare Maasdam cheese, the head is dipped in brine, left for 14 hours at a temperature of 10 to 12 ° C. Better to use the cellar.
- Dry at first at the same temperature, and then on a refrigerator shelf for up to 3 days. If mold appears on the surface, wash with a damp cloth dipped in vinegar.
The unripe pulp is dense, there are no eyes in it. The cheese can already be tasted even if no flavors have been used. But all the same, the product has already acquired a characteristic sweetish aftertaste.
To make Maasdam cheese according to the original recipe, the ripening method is chosen. For "warm" it is necessary to create a special microclimate, put the heads in the fermentation chamber with a temperature of 18-20 ° C and a humidity of 85-90%. Aging lasts 3 weeks.
No special chamber is needed for cold ripening. It is enough to place the head wrapped in linen cloth in a cellar with high humidity - up to 95%, leave for 2 weeks. When cracking, the crust is washed with cold clean water.
Despite the fact that the cheese heads are quite heavy, they need to be turned over 1-2 times a day. Each time it is necessary to "swaddle". If mold appears, change the fabric to a clean one. The yield of homemade Maasdam is 1 kg / 10 l of milk.
Composition and calorie content of Maasdam cheese
The nutritional value of the product increases when a mixture of sheep and cow's milk is used as a raw material.
The calorie content of Maasdam cheese is 350 kcal per 100 g, of which:
- Proteins - 23.5 g;
- Fat - 26 g.
Vitamins per 100 g:
- Vitamin A - 288 mcg;
- Beta Carotene - 0.17 mg;
- Vitamin B1, thiamine - 0.04 mg;
- Vitamin B2, riboflavin - 0.3 mg;
- Vitamin B6, pyridoxine - 0.1 mg;
- Vitamin B9, folate - 23.5 mcg;
- Vitamin B12, cobalamin - 1.5 mcg;
- Vitamin C, ascorbic acid - 0.7 mg;
- Vitamin D, calciferol - 0.96 mcg;
- Vitamin E, alpha tocopherol - 0.5 mg;
- Vitamin PP - 6.1 mg.
Macronutrients per 100 g:
- Potassium, K - 88 mg;
- Calcium, Ca - 880 mg;
- Magnesium, Mg - 35 mg;
- Sodium, Na - 810 mg;
- Sulfur, S - 232 mg;
- Phosphorus, P - 500 mg.
Microelements per 100 g:
- Iron, Fe - 1 mg;
- Copper, Cu - 50 μg;
- Zinc, Zn - 35 mcg.
It should be noted that there are no carbohydrates in the composition of Maasdam cheese. But we can note a sufficient amount of cholesterol, fatty acids of different types - saturated, monounsaturated, polyunsaturated, amino acids - nonessential and irreplaceable.
There is a lot of omega-9 in Maasdam cheese - 6, 77 mg / 100 g. With a lack of this substance, memory and reaction rate decrease, joint pathologies occur, skin quality deteriorates, and women develop vulvovaginitis. The excess also negatively affects the general condition - carbohydrate-lipid metabolism is disturbed, hepatic dysfunction appears, and blood clotting increases.
Useful properties of Maasdam cheese
Despite the relatively low fat content of the variety - 45%, it does not apply to dietary products. A positive property can be noted - high digestibility, and therefore, after heavy loads, it quickly replenishes the body's energy reserve.
Benefits of Maasdam cheese:
- Improves the condition of the skeletal system, skin, hair, nails and teeth due to the calcium + phosphorus complex (calcium prevails). Prevents the development of osteoporosis, exacerbation of arthritis and the development of osteochondrosis and arthrosis.
- Increases memory function, stimulates nerve-impulse conduction, normalizes brain function.
- Milk protein is absorbed very quickly, metabolic processes are accelerated at all levels.
- Tones up the walls of blood vessels, prevents the deposition of harmful cholesterol on the walls.
- Does not cause an increase in blood pressure.
- Restores the state of anemia and eliminates the feeling of weakness.
- Normalizes the work of the genitourinary system.
- Increases immunity, allows you to quickly recover from exacerbations of chronic diseases.
- It has an antioxidant effect and prevents age-related changes.
- Helps men stay sexually active.
It is allowed to introduce Maasdam into the diet during pregnancy and lactation, hypertension and hypotension - even if it is necessary to regularly take medications, for inflammation of the kidneys and bladder. Can be given to children upon reaching 1, 5 years of age.
Contraindications and harm of Maasdam cheese
You should limit the use of the product with an inactive lifestyle. Overeating will put on weight too quickly.
Harm from Maasdam cheese can appear:
- with allergies to milk and herbal ingredients, which are added to the composition to give a characteristic taste;
- with chronic pancreatitis and unstable pancreas;
- with excessive work of the liver and gallbladder;
- with gastritis with high acidity and peptic ulcer, colitis and enterocolitis.
With diabetes mellitus, Maasdam cheese is best consumed in the morning, so that sugar levels normalize before bedtime.
You should not supplement the daily menu with this product for infectious bowel diseases.
Recipes with Maasdam cheese
To appreciate the new taste, it is better to try this variety with grapes or pears. Cheese is often used to prepare other dishes - it is baked with potatoes and pasta, added to desserts and salads, and sauces are made.
Recipes with Maasdam cheese:
- Fondue … 300 ml of dry white wine is poured into a special fondyushnitsa or metal pan and heated to boiling. Dilute separately 30 g of corn starch with cool boiled water, pour it into the wine in a thin stream, stir so that no lumps appear. Rub on a fine grater Maasdam - 200 g, add a little and mix until smooth. When the cheese begins to bubble, spices are added to taste - cinnamon, sugar, a mixture of peppers, boil for 3 minutes. Served with white croutons, fresh cucumbers, sliced celery and sweet peppers.
- Quick snack in pita bread … Suitable for both beer and stronger alcohol. Combine in equal amounts grated Maasdam and fine slices "Moscow" or "Beef". You can use other varieties, but you should give preference to lightly salted. Add chopped dill and mix everything with a little mayonnaise. You should get a pasty consistency. It is applied in a thin layer on pita bread and rolled into a roll. Cut into rings.
- Cheese salad with turkey … Fillet, 500 g, cut into small pieces, as for beef stroganoff (it is better to beat off the meat beforehand, although it is not necessary), fry in a pan, adding 1 tbsp. l. sesame seeds and 2-3 tbsp. l. teriyaki sauce. For salad dressing, combine 2 tsp. olive oil, 1 tsp. honey and mustard. Mango is cut into thin slices, rubbed with 100 g of Maasdam. A mix of lettuce leaves is laid out, 100 g is better than "Belaya Dacha", but you can replace it according to your own taste. The meat is removed with a slotted spoon, mixed with fruits, cheese and 100 g of lingonberries (preferably fresh). Beautifully placed on the leaves and poured over with sauce from a frying pan.
- Spinach casserole … Beat 4 chicken eggs with salt and black pepper, rub 50-70 g of cheese, chop spinach - 1 bunch. Preheat the pan, pour in the eggs. When the edges of the omelet are already dense, and the middle remains liquid, put spinach on it and sprinkle with cheese and marjoram - a third of a teaspoon. Roll the omelet into a "cheburek" and leave under the lid for 3 minutes.
- Fancy paste … Cutting for vegetables: tomato - into cubes, after removing the skin (for this, dipped in boiling water), red onion - in rings, celery - in 1 cm pieces. Heat the pan, add vegetables, pour in water so that it slightly covers the surface. Leave on low heat for 30 minutes. When it starts to boil, sprinkle with balsamic vinegar and add salt. When the liquid has boiled away, add tomato paste and stew again until the moisture evaporates. Separately, 6 pieces of ham are fried in olive oil. Cook pasta - 200-300 g. Rub 200 g of Maasdam on a fine grater. Cabbage leaves are dipped in boiling water for 2-3 minutes so that they become soft, like for stuffed cabbage. The paste is discarded in a colander. Presentation: Cabbage leaves - oblique, 100 g of cheese, pasta, vegetable sauce, bacon and leftover cheese. If heated in the microwave before serving, the dish will become "more interesting" - the cheese will melt.
Interesting facts about Maasdam cheese
The variety began to be produced relatively recently - in 1984. Cheese company "Bars" was bought out by a larger food corporation - "Le Group Bel". To create an original technology, they combined the production processes by which small farms made their products - Bastien Bars and Sis Botercooper.
The variety was named after a town in Holland, which is located near Rotterdam. However, it is also offered under other trademarks: Leeirdammer, Westberg, Bergomer, Mirlander and Maasdamer.
There is an opinion that the recipe was specially developed to make an analogue of the expensive Swiss Emmental, but the similarity is felt only at the first meeting. Without being a cheese connoisseur, when cutting with your eyes closed, you can confuse the flavors. And then you can see the difference in textures - solid instead of layered expensive product. In addition, the ripening time and the size of the heads differ - Maasdam is 2 times smaller.
However, during cooking, replacement is possible, which makes it possible to reduce the cost of the final cost. This is what they use in cheap eateries. Interestingly, the replacement does not significantly affect the final taste of the dish, especially if you use aged heads - ripening for more than 6 weeks. Young Maasdam is sweeter, softer, its structure is softer, and the nutty flavor is clogged with creamy.
When purchasing, if you have a choice, it is better not to take a whole small head, but ask to cut it off from a large one. The cut can be used to assess the quality of the product. The eyes should be large with clear edges, and the flesh should be firm and firm, not crumbling under the knife. If there is an ammonia smell, the purchase should be discarded. This is a sign that the cheese is starting to deteriorate.
Watch a video about Maasdam cheese:
Maasdam is an ideal appetizer for Tokay and semi-sweet white wines, its flavor helps them to fully develop. Combination with Sangria is possible. But do not surprise guests by offering this variety to champagne. This combination leaves an unpleasant aftertaste for a long time.
