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Brand name of a newer type of half-firm cheese, industrially produced from pasteurized cow milk

Named after the region around the river Maas

Yellow, elastic interior with few small holes. Waxed rind with plastic covering, not suitable for consumption

Comes in different ripeness levels: from “Jong” to “30+ belegen”

Fat content: 50 % fat, dry weight

Taste: mildly aromatic, becoming stronger with increasing ripeness

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