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Maasdam Cheese Making Recipe

Hugely popular, this 1980 Dutch reboot of the classic Swiss Emmentaler is creamy and sweet, with buttery, nutty and even subtle fruity notes. This washed curd cheese has a soft, elastic texture, big eyes, and should be quite approachable for any cheese makers who have a few aged cheeses under their belt.
  • Yield4 pounds
  • Agingtime 2+ months
  • Skill Leveladvanced
  • Author

Ingredients

  • 4 Gallons of Milk (Not UltraPasteurized)
  • 3/4 tsp Calcium Chloride (for pasteurized milk)
  • 1/4 tsp Su Casu Culture (1/8 tsp for raw milk) or 1.5 packet C201 Culture
  • 1/8 tsp Propionic Shermanii
  • 1/8 tsp MM 100 Culture
  • 3/4 tsp Single Strength Liquid Rennet (1/2 tsp for raw milk)
  • Cheese Salt for Brine

Equipment

  • Good Thermometer
  • Mini Measuring Spoons
  • Curd Knife
  • Spoon or ladle
  • Butter Muslin
  • Large Cheese Mold
  • Cheese Press or Weights
  • Draining Mat