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Cheese from Netherlands
Maasdam is a semi-hard cow cheese made like Gouda, with a washed curd, but with propionic bacteria added to the milk. After brining it spends about three weeks in a warm room, where the propionic bacteria turn lactate into propionate and carbon dioxide, which opens large round eyes and gives a sweet, nutty taste. It then ripens in the cold. Made in 6 steps over 6 months – 6.6 months. The longest step, ripen in the cold, takes up to 4.9 months (Panthi R.R. 2018) and runs at 2–4 °C (Panthi R.R. 2018). Lactococcus lactis and Propionibacterium freudenreichii subsp. shermanii do most of the fermenting.
| Main step | up to 4.9 monthsReported[panthi2018] | Ripen in the cold |
|---|---|---|
| Temperature | 2–4 °CReported[panthi2018] | Ripen in the cold |
| Acidity | pH 5.2 → 5.7Measured[panthi2018] | Ripen in the cold |
| 380 kg per vat, at 32 °C | Pasteurised, standardised cow milk[panthi2018] |
| 18 mg/kg of milk | Mesophilic starter (Lactococcus lactis subsp. lactis and cremoris, Leuconostoc) · Frozen pellets[panthi2018] |
| 4.8 mg/kg of milk | Thermophilic adjunct (Lactobacillus helveticus)[panthi2018] |
| 7 mg/kg of milk | Propionic acid bacteria[panthi2018] |
| 0.3 ml/kg of a 34 % solution | Calcium chloride[panthi2018] |
| 0.18 ml/kg of milk, diluted about 1:10 in water | Rennet (200 IMCU/ml)[panthi2018] |
| Water for washing the curd, and brine · The thesis gives no amounts for these[panthi2018] | |
| Starter | mesophilic lactococci and Leuconostoc, a Lactobacillus helveticus adjunct and propionic acid bacteria, all added to the milk |
Total time across the recorded steps: 6 months – 6.6 months
What changes: Starter, propionic bacteria and rennet go into warm milk and it sets to a gel
Output: coagulum.
Microbes at work in this step
mesophilic starter, Lactobacillus helveticus and propionic bacteria go in together
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Maasdam is made like Gouda, with a washed curd, but propionic bacteria are added and the cheese spends weeks in a warm room, as Emmental does. That warm stage opens large round eyes and gives a sweet, nutty taste, so it sits between Gouda and Emmental.
The milk is pasteurised in the studied makes. Clostridium spores can germinate in the warm room and make butyric acid, which spoils the cheese. Removing spores by centrifuging the milk lowered their share and the butyric acid in one study.
Hazards the sources name: Clostridium spores, which can cause butyric late blowing (a spoilage defect).
Every number is labelled with how it is known. How this atlas is made
Leerdammer was developed at the dairy research institute NIZO in Ede and put on the market by Baars Kaas in 1974 as a cross between Gouda and Emmental.
