Made from cow's milk, it is aged for at least four weeks.

It ripens faster than other cheeses made in the Netherlands.

Maasdam has internal voids, or holes from the ripening process,[2] and a smooth, yellow rind.

In the process of making a cheese with the same general components as Swiss cheeses, the Dutch ended up with a cheese that is nutty and sweet, but softer than Emmental, due to a higher moisture content.

That name was selected to honor the village of Maasdam in the province of South Holland.