Maasdam is a traditional Dutch semi-hard cheese with a mild, nutty flavor and characteristic holes. The commercial version contains only clean ingredients - pasteurized milk, salt, cheese cultures, and microbial rennet with no seed oils or additives. DIY cheese-making allows you to use premium organic milk and control the aging process for superior flavor and nutrition.
Based on: Maasdamer mild-nussig
· Makes approximately 20 servings (750g finished cheese)
· Serving: 38g (matching commercial product)
Why This Recipe is Seed Oil Free
Commercial Maasdamer mild-nussig from Hofburger, Milsani, Sachsenmilch often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Maasdamer mild-nussig may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic Whole Milk
3.8L (1 gallon) · Organic Valley Grassmilk Whole Milk
Primary base - provides proteins and fats that coagulate to form cheese curds with rich, creamy flavor
Mesophilic Cheese Culture
1/8 teaspoon (0.6g) · New England Cheesemaking Supply MM100
Beneficial bacteria that acidify milk, develop flavor compounds, and create the characteristic nutty taste during aging
Microbial Rennet
1/4 teaspoon (1.25ml) · New England Cheesemaking Vegetable Rennet
Enzyme that coagulates milk proteins into firm curds, creating the cheese structure
Cheese Salt
2 tablespoons (24g) · Redmond Real Salt Fine
Preserves cheese, controls moisture, enhances flavor, and inhibits harmful bacteria during aging
Calcium Chloride
1/4 teaspoon (1.25ml) · New England Cheesemaking Calcium Chloride
Restores calcium lost during pasteurization, ensuring proper curd formation and texture
Instructions
Step 1. Heat 3.8L organic whole milk in a heavy-bottomed pot to exactly 32°C (90°F), stirring gently to prevent scorching. Use a reliable thermometer as temperature precision is critical for proper culture activity. If using store-bought pasteurized milk, add 1/4 teaspoon calcium chloride dissolved in 2 tablespoons cool water and stir thoroughly for 1 minute.
Step 2. Sprinkle 1/8 teaspoon mesophilic culture over the milk surface and let sit for 2 minutes to hydrate. Stir in with 20 gentle up-and-down strokes using a long spoon. Cover and let milk ripen for 45 minutes at 32°C - maintain temperature by placing pot in warm water bath if needed. The milk should develop a slightly tangy aroma.
Step 3. Dissolve 1/4 teaspoon microbial rennet in 2 tablespoons cool, non-chlorinated water. Add to milk using the same gentle stirring motion for 30 seconds, then stop stirring completely. Cover and let set for 45-60 minutes until you get a clean break when testing the curd - insert knife and lift gently, the curd should split cleanly without releasing whey.
Step 4. Cut curds into 6mm (1/4 inch) cubes using a long knife in a grid pattern. Let rest 10 minutes for whey to release. Gradually heat to 38°C (100°F) over 15 minutes, gently stirring every few minutes. The curds should shrink and release clear yellow whey. Continue heating to 42°C (108°F) over another 15 minutes, stirring more frequently.
Step 5. Test curd readiness by squeezing a handful - they should hold together briefly then break apart cleanly. Drain whey through cheesecloth-lined colander, reserving whey for other uses. Transfer curds to cheesecloth, tie into bundle, and hang for 2 hours to drain until curds feel fairly dry and slightly crumbly.
Step 6. Mix drained curds with 1 tablespoon fine salt, working gently to distribute evenly. Press curds into a 15cm cheese mold or clean container lined with cheesecloth. Apply 2kg weight (use clean pot filled with water) and press for 12 hours. Flip cheese, rewrap in fresh cheesecloth, and press another 12 hours with 4kg weight.
Step 7. Remove from press and air-dry at room temperature for 2-3 days until surface forms a slight skin. Create aging environment at 10-13°C (50-55°F) with 80-85% humidity - use refrigerator with damp towel or proper cheese cave. Age for 3-6 months, turning weekly and wiping with salt water if mold appears. Cheese develops nutty flavor and small holes during aging.
Step 8. Store finished cheese wrapped in wax paper then plastic wrap in refrigerator for up to 6 months. Serve at room temperature for best flavor. Use approximately 38g per serving as appetizer or sandwich filling. Pairs excellently with nuts, fruit, and crisp white wines.
Storage
Age 3-6 months in cool, humid environment (10-13°C, 80-85% humidity). Once aged, store wrapped in wax paper then plastic in refrigerator for up to 6 months. Turn weekly during aging.
Cost Comparison
Cost per serving (homemade)$0.36
Cost per serving (store-bought)$1.20
Savings70%
High upfront cost for cultures and rennet, but these supplies last for many batches. After initial investment, cost is primarily organic milk. Superior quality and flavor justify slightly higher ingredient costs compared to mass-produced cheese.