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
