For a balanced diet. Cheese Maasdam. Caloric content and properties of the product.

Everyone knows the famous cheeses of Gouda and Edamer only slightly exceed in popularity the hard Dutch cheese Maasdam. His homeland is Holland, the city of Maasdam. Hence the name of the product. Manufacturing of the product falls on the XIV century. In Russia, the overseas product came in the days of Peter I. The king was carried away by shipbuilding in Saardam, where he tasted Maasdam's taste. The product fell on the monarch's taste and he issued a decree on the constant importation of cheese to his country. So the overseas wonder spread across Russia.

Hochma because of cheese holes

The cheese Maasdam has a number of small hole holes all over the surface. This is the technology for making cheeses of this class. So, these holes almost played a cruel joke with Peter I. The autocrat decided that the product had been attacked by rodents, because of which he was very angry with the Dutch masters. After some time, the king realized that he was wrong. And when he tasted and enjoyed the delicate, slightly sweetened taste of the product, he became an ardent supporter of Maasdam.

Cheese Maasdam: caloric content of the product, description of nutritional properties

They say that Maasdam and Emmental cheese from Switzerland are old rivals. Syrupers make the product in such a way that outwardly it resembles the cheeses of Gaud and Edamer. However, Maasdam is not like other cheeses and has its own unique shape. After a while after the maturation of cheese, this becomes obvious. The product is formed under the influence of gases arising from fermentation. After a month of fermentation, the product acquires an exquisite aroma, delighting the taste of gourmets. Traditionally, cheese is made from natural cow's milk.

Outside, the product is covered with an even yellowish sheath. Sometimes it can appear wax. From the inside, the cheese consists of a solid mass with a shade of faint yellowness.

Calorie Meadsdam cheese is 360 calories. From other nutrients we find in it a protein (28 g) and the same amount of fat. In the percentage of cheese contains fat content of 45 percent. If the calorie content of Maasdam, like fat content, can not be moved aside or refuted, the carbohydrates can be said otherwise. The product is characterized by their complete absence.

The secret of light sweetness of the product in specific microbacteria. They are added to the product at a certain stage of manufacturing. Sometimes Maasdam cheese (the caloric content of the product is also determined by its basic ingredients) is made from goat's milk. This unconventional know-how was suggested by a man named Veldhayzer. One day at a regular breakfast of sandwich and cheese, this gentleman came up with the unusual idea of making goat cheese Maasdam. To translate the developments into life, had to spend about 2 years. As in the classical version, the same set of components is used for the preparation of Hommage cheese. In cooking, among the restaurant dishes, Maasdam from Holland is very popular. It is served with olives or grapes under red dry wine.

For those who follow a diet or do not want to gain excess weight, you should enter the search query "Maasdam cheese, caloric value". There are sites where you can read about the amount of calories consumed per 100 g of the product and find recommendations on the use of cheeses. For example, Maasdam cheese in combination with other food products.

Manufacturing Details

Maasdam in the industry is made from cheese grain. With a special temperature mode about 56 degrees Celsius. It is also called the second temperature heating mode. Then, for a long time, the grain is partially dried, keeping the moisture balance up to 40%. Further, the product goes through the monthly aging stage at a temperature range of 12 to 25 degrees. This temperature allows the development of streptococci and lactic acid microorganisms. During the second heating, propionic acid microorganisms are mixed with the cheese medium.

A number of other acids: acetic, volatile fatty acids and amino acids appear under the influence of fermented microflora.

Outcome:

At the moment this is all the basic information about the Maasdam cheese. Caloric content of the product, the use of dishes in cooking, making, visible properties, etc. Are summarized. For more details, refer to the relevant sources.