Peter the Great's preference is Dutch Maasdam cheese.

Maasdam (original name Maasdam) is a representative of Dutch cheese making with a distinctly Swiss flavor. It was invented and prepared with the aim of advancing the well-established market position of the popular Swiss brand Emmental. Of course, this did not happen, but Maasdam took an equally worthy place among the most famous cheeses in Europe. Unlike its Swiss cousin, it ripens faster and costs several times less. It is also softer and juicier.

Maasdam cheese is made from cow's milk. Ripening time is up to two months. Its production was first launched back in the 14th century in a small Dutch village, after which it was named. This is a semi-hard cheese with an appetizing yellowish rind and a sweet, nutty flavor. Its main distinguishing feature is its large round holes and original aroma. The cheesy smell is the result of fermentation and gas formation processes.

A special cheese bacterium gives the product a sweet taste. This is the difference between Maasdam and similar Edamer or Gouda, which are similar in the technological preparation process.

Maasdam, like most hard and semi-hard cheeses, can serve as a snack or an ingredient in complex dishes. It is usually served with fruit, tomatoes or olives, sweet or dry wines. This high-protein delicacy is perfect for preparing various sauces for meat. And also its sweetish taste can be successfully used in the preparation of desserts.

It is also a naturally aged cheese. Most often it is prepared from cow's milk, but there are also recipes from goat's milk. Even Peter the Great in his time appreciated this culinary masterpiece. The first time he tried it, he was puzzled by the presence of such large holes and considered it to be the work of rodents. However, he subsequently purchased it in huge quantities from Holland (along with other species) and enjoyed its delicate taste.