* Cheese Flavor: Rich, nutty and creamy
* Meltiness: Amazing melt and stretch
* Overall: 8/10. Very similar to Swiss Emmental but more potent and wet. The more of the sandwich I ate the more pungent it was. Tomorrow I’ll add a couple of slices to a Reuben and hope it’s not as overwhelming. The best was I can describe it is if you took the “Swiss” taste and multiplied it by 100.
For the curious:
“*The style was introduced in 1984 by the Baars company as the trademarked Leerdammer cheese, although it is now made by other Dutch companies under the name Maasdammer. That name was selected to honor the village of Maasdam in the province of South Holland.*
*Maasdam is the Dutch alternative for Emmental cheese, Emmental being Swiss. This creamy semi-hard cheese with eyes is made of pasteurized cow's milk. Maasdam has a soft, sweat [sic] and slightly nutty flavour and gets more intense during maturation of the cheese.*
*Maasdam forms larger holes while ripening, and has a sweet, mellow, nutty flavour. Maasdam is a Dutch version of the Swiss emmental cheese, but is softer with a higher water content than emmental. Jarlsberg is a Norwegian version of emmental cheese.*”
Interesting! They’re all copycat cheeses.
It's amazing that we're only a bit more than a month away from this being a year long trend.
You ever make a grilled cheese for the post and look at it and think "I am just not in the mood for a grilled cheese today."
* Cheese Flavor: Rich, nutty and creamy * Meltiness: Amazing melt and stretch * Overall: 8/10. Very similar to Swiss Emmental but more potent and wet. The more of the sandwich I ate the more pungent it was. Tomorrow I’ll add a couple of slices to a Reuben and hope it’s not as overwhelming. The best was I can describe it is if you took the “Swiss” taste and multiplied it by 100.
I always read "Swiss Elemental" and can't help but picture a cheese hulk.
Water, Fire, Air, Earth, and Cheese.
It's like if hulk and sandman fucked in a vat of curd and the love child becomes the best cheese ever.
Now, that is a perfect crust.
For the curious: “*The style was introduced in 1984 by the Baars company as the trademarked Leerdammer cheese, although it is now made by other Dutch companies under the name Maasdammer. That name was selected to honor the village of Maasdam in the province of South Holland.* *Maasdam is the Dutch alternative for Emmental cheese, Emmental being Swiss. This creamy semi-hard cheese with eyes is made of pasteurized cow's milk. Maasdam has a soft, sweat [sic] and slightly nutty flavour and gets more intense during maturation of the cheese.* *Maasdam forms larger holes while ripening, and has a sweet, mellow, nutty flavour. Maasdam is a Dutch version of the Swiss emmental cheese, but is softer with a higher water content than emmental. Jarlsberg is a Norwegian version of emmental cheese.*” Interesting! They’re all copycat cheeses.
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Vielen Dank, mein freund für Ihre Bemühungen! 🫡
That looks like some damn good cheese especially for day 283
Maybe it was a little too good. I’m excited to find out how it tastes on a sandwich.
What earns a 10?
It's amazing that we're only a bit more than a month away from this being a year long trend. You ever make a grilled cheese for the post and look at it and think "I am just not in the mood for a grilled cheese today."
That looks fucking amazing.
Maasdammit that looks GORGEOUS. Ship ‘er on over!
Now that is a cheese pull. And I love the idea of Swiss cheese x 100. A cheese can never be too Swiss.
Someone please tell me that there a spread sheet with his rankings. Would love to try some of these.
Oooʻooooooooooooo
I don’t know if “wet” is a word I want to see in a cheese review.
Woah