Almdammer Sortiment von GOLDSTEIG auf Holztisch: Almdammer hauchdünn, in Scheiben und am Stück

Almdammer specialities

GOLDSTEIG Almdammer semi-hard cheese impresses as a “Bavarian Maasdammer” with its aromatic, mild flavour and is versatile.

Almdammer Stück von GOLDSTEIG mit Gänseblümchen. Laktosefrei und Vegetarisch.

Almdammer Cheese Block, 250 g

The block is easy to slice and portion thanks to its smooth consistency. With its aromatic, mild flavour it is ideal for a delicious breakfast and can be used versatile when cooking hot food too.

Product details & recipes

Almdammer Scheiben von GOLDSTEIG mit Gänseblümchen. Laktosefrei und Vegetarisch.

Almdammer Cheese Slices, 150 g

The slices impress with their mild flavour and practical portioning. They are therefore ideal for a delicious cheese sandwich or as a topping for oven baked dishes.

Product details & recipes

Almdammer Scheiben hauchdünn von GOLDSTEIG mit Radieschen, Petersilie und Zwiebeln. Laktosefrei und Vegetarisch.

Wafer-Thin Almdammer Cheese Slices, 125 g

By being cut extra thin, the wafer-thin slices’ aromatic, mild flavour is enhanced and they literally melt in your mouth.

Product details & recipes

Pizza & Pasta-Käse von GOLDSTEIG mit Tomate

Our versatile, tasty pasta cheese

Our GOLDSTEIG pasta cheese melts superbly. With its mild, aromatic flavour it is ideal for gratins and oven baked dishes.

Product details & recipes

Frau steht mit Schürze in der Küche und hebt gerade den Topfdeckel an. Auf der Arbeitsfläche sieht man geschnittene Tomaten liegen.

Andreas Meier recommends!

Surprise your friends and family with these exceptional Protinella recipes, created exclusively by our herb chef Andreas Meiergoes really well with this. You can find even more delicious recipes here:

Overview of recipes

Almdammer Rezept Gebackenes Hähnchen mit Semmel-Almdammer-Füllung und Kräuter von GOLDSTEIG auf Teller

Roast chicken with bread and Almdammer stuffing

  • Up to 30 min.
  • Normal

To the recipe

Emmentaler Rezept Käsetoast mit Almdammer und Emmentaler hauchdünn von GOLDSTEIG und Schinken auf Holzbrett

Cheese on toast with wafer-thin Almdammer and Emmental and ham

  • Up to 15 min.
  • Normal
  • Lactose-free

To the recipe

Mozzarella Käsefacts präsentiert vm GOLDSTEIG Käsemeister mit einem Stück Emmentaler in der Goldsteig Käserei

Fascinating facts about Almdammer!

Presented by our GOLDSTEIG cheese master

The Bavarian brother

Maasdammer and Almdammer are closely related

Zwei Kinder in Tracht Hand in Hand in der Natur

Even the names of these two types of cheeses sound similar. While the Semi-hard cheese Maasdammer comes from South Holland, the Almdammer, originates from GOLDSTEIG in Bavaria.

As for the Maasdammer, the large maturing holes and golden yellow or bright yellow colour are typical of the Almdammer . Its flavour is aromatic and mild with a subtle hint of nut.

Green meadows, a blue and white sky, beautiful mountain pastures! All of that is Bavaria, and that is why the Bavarian version of “Maasdammer” was given this traditional name.

Worth waiting for

Why Maasdammer is naturally lactose-free

Kühe von GOLDSTEIG auf grüner Wiese mi Wald im Hintergrund. Vegetarisch und Laktosefrei Kennzeichnung

As with most types of cheeses, Maasdammer or Almdammer, is made from cow’s milk.

Many people suffer from a so-called lactose intolerance. This means that they do not tolerate the lactose contained in milk. Once it is fully developed, Maasdammer has a less than 0.1% lactose content.

This is because the lactose is naturally degraded during the six-week maturing phase . Cheese lovers who suffer from a lactose intolerance can therefore enjoy Maasdammer without any problems.

A real cheese youngster

Maasdammer was only developed at the end of the 1980s

While types of cheeses like mozzarella, or Emmental can look back on centuries of tradition, the Maasdammer is a comparatively young type of cheese.

The Maasdammer was only established on the cheese market at the end of the 1980s. It comes from the municipality of Maasdam in South Holland, which it also has to thank for its name.

The Maasdammer combines the large holes that are so typical of Emmental and the mild flavour of Gouda. Today, it is extremely populargoes really well with this.