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Maasdam Cheese Making Recipe

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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


  • 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


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