Maasdam 45%
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Maasdam 45%
Maasdam 45% is made from pasteurized cow’s milk. It is a Swiss-style Dutch rennet cheese characterized by a faster maturation process than other Dutch cheeses. Maasdam usually matures for over at least 4 weeks. It can be used as a less expensive substitute for Swiss Emmental.
Quotations
Technical aspects
Maasdam cheese contains more moisture than Emmental and is thus more tender. It has a soft, creamy texture and is especially known for its excellent melting properties. It is widely chosen by the manufacturers for its cost-effectiveness and easy use. The cheese is elastic, firm, and homogeneous with oval, regularly spaced eyes of various sizes, and yellow rind. The holes appear thanks to the development of propionic bacteria responsible for the characteristic flavor. Maasdam is sometimes waxed. It has a delicate nutty, sweet, and slightly spice taste.
Shelf life
The shelf life of Maasdam 45% is about 6 months. The product should be stored in a dark place, at a temperature between 2 °C and 10 °C and relative humidity of about 65%.
Packaging
Foodcom supplies its Business Partners with Maasdam 45% in blocks of 13 kg each.
Applications
Maasdam is suitable for direct consumption in sandwiches, paninis, and bagels as well as a table snack or on-the-go product. It is also suitable for grating, shredding, and slicing. In addition, it is used as an ingredient in bakery goods, pre-made dishes, sauces, dips, pizza toppings, and soups.
Why Foodcom?
Our great team of Sales Support will help our Traders conduct the contract and business deals in a smooth and efficient way to ensure the best quality service to all our Business Partners. Our logistics team will take care of transportation and the financial department will be responsible for all matters connected with the financial part of the deal.
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