Randy Chandler
Edam is a semi-hard cheese that originated in the Netherlands. It is named after the town of Edam in the province of North Holland. Modern Edam is softer than other cheeses, such as cheddar, due to its low fat content. But does it go bad? Well, it depends on how well it's stored. Dutch cheeses are usually sold with a storage time of up to two months and can stay fine for an extra week or two. An unopened package of shredded Edam cheese will last for about a week after the Sell By or Best By date on the package. Once opened, it should be consumed within one to two weeks.
| Characteristics | Values |
|---|---|
| Shelf life | Unopened packages of shredded Edam cheese last for about 1 week after the "Sell By" or "Best By" date on the package. |
| An unopened block of Edam cheese stays fine for about a week or two after the "Best By" date. | |
| Once opened, shredded Edam cheese should be consumed within 2 hours if left at room temperature. | |
| Once opened, a block of Edam cheese should be consumed within a week or two. | |
| Storage | Edam cheese should be refrigerated at all times. |
| To extend the shelf life, Edam cheese can be frozen. | |
| Soft cheeses should be stored in a Tupperware container or plastic jar to limit airflow. | |
| Hard and semi-hard cheeses should be stored in the refrigerator at 40°F or lower, in their original wrapper or a tightly closed container. | |
| How to tell if it has gone bad | If the cheese has a darker colour, harder texture, stronger smell or mould growth, it has gone bad. |
| If there is mould on shredded or soft cheese, the entire container should be thrown out. | |
| For firmer cheeses, if you cut away the mould and an inch of the cheese surrounding the mould (without touching the mould with your knife), it is still fine to cook with. |
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What You'll Learn
Edam cheese's shelf life
Edam cheese is a semi-hard cheese that originated in the Netherlands. It is named after the town of Edam in North Holland. Modern Edam is softer than other cheeses, such as cheddar, due to its low fat content. It is usually sold with a storage time of up to two months and can be safely consumed for an extra week or two. An unopened package of shredded Edam cheese will last for about a week after the "Sell By" or "Best By" date on the package. However, shredded Edam cheese should be discarded if left out at room temperature for more than two hours.
Once the package is opened, the block of Edam cheese should be consumed within about two weeks. If you need more time, you can cut it into portions and freeze it. Hard cheeses, in general, freeze well and can be stored for a month or two in freezer bags. To extend the shelf life of unopened shredded Edam cheese, it can be frozen before the number of days shown for refrigerator storage has elapsed.
The shelf life of Edam cheese can be influenced by factors such as storage conditions, packaging date, and processing methods. Properly storing cheese helps to prevent foodborne illnesses. Edam cheese should be stored in the refrigerator at 40°F or lower and either in its original wrapper or a tightly closed container to keep out moisture and other contaminants.
Like other varieties of cheese, Edam cheese can go bad. Common traits of cheese going bad include a darker colour, harder texture, and a stronger smell. Once mould is visible, softer cheeses like Edam should be discarded. However, for harder cheeses, it is safe to cut off the mould and an inch of the surrounding cheese without touching the mould with the knife.
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Signs of spoilage
Edam is a semi-hard cheese that originated in the Netherlands. It is named after the town of Edam in the province of North Holland. Modern Edam is softer than other cheeses, such as cheddar cheese, because of its low fat content.
Edam ages and travels well and hardens, instead of spoiling, for an extended time. These qualities, among others, made it the world's most popular cheese between the 14th and 18th centuries, both at sea and in remote colonies.
Dutch cheeses are usually sold with a storage time of up to two months and should stay fine for an extra week or two. Once the package is opened, finish the block within about two weeks. If you need more time, cut it into portions and freeze.
Soft cheeses should be discarded if there is any mould at all. With firmer cheeses, if you cut away the mould and an inch of the cheese surrounding the mould (without touching the mould with your knife), it is still fine to cook with. However, if your cheese has been left out at room temperature for more than two hours, it should be discarded.
Some common traits of cheese going bad are a darker colour and harder texture, accompanied by a stronger smell. Your cheese has gone bad when you see or smell mould growth. Once mould is visible, you should throw away any of the softer cheeses. If the cheese starts to smell sour or off in any way, throw it out. Same thing if it doesn’t look as good as it used to, or its taste has deteriorated.
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Storage tips
Edam is a semi-hard cheese that originated in the Netherlands. Modern Edam is softer than other cheeses, such as cheddar cheese, due to its low fat content. It is generally sold in flat-ended spheres with a pale yellow interior and a coat of red paraffin wax.
- Edam cheese should be stored in the refrigerator at all times.
- To maximise the shelf life of shredded Edam cheese, do not open the package until you are ready to use it.
- Properly stored, an unopened package of shredded Edam cheese will last about a week after the "Sell By" or "Best By" date on the package.
- Bacteria grow rapidly at temperatures between 40 °F and 140 °F; shredded Edam cheese should be discarded if left out for more than 2 hours at room temperature.
- To extend the shelf life of unopened shredded Edam cheese, freeze it. When freezing, place shredded Edam cheese in the freezer before the number of days shown for refrigerator storage has elapsed.
- If you know you won't finish the block before its quality deteriorates, freezing is an option. Cut the block into dish-sized chunks. Wrap and package the cheese. If you freeze it for one or two months, freezer bags should be enough. For long-term freezing, wrap each chunk in plastic or freezer wrap, then put it into the freezer bag.
- If there is mould on some of your shredded cheese, throw out the entire container. For firmer cheeses, cut away the mould and an inch of the cheese surrounding the mould (without touching the mould with your knife) and it is still fine to cook with.
- Cheese may dry out if not stored properly. The dry part is edible but may not be tasty. Cut it off and discard, or use it for melting.
- If your cheese starts to smell sour or off, throw it out. Also, discard it if it doesn't look as good as it used to or its taste has deteriorated.
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Freezing Edam cheese
Edam cheese is a semi-hard cheese that originated in the Netherlands. It is named after the town of Edam in the province of North Holland. Most "young" Edam cheeses sold in stores have a very mild flavour, slightly salty or nutty, and almost no smell when compared to other cheeses. As the cheese ages, its flavour sharpens, and it becomes firmer.
To freeze Edam cheese, cut it into portions that you will use at one time to avoid wastage. Wrap each portion tightly in multiple layers of cling film, followed by a layer of aluminium foil or plastic freezer wrap. Then, place the wrapped portions in freezer bags or airtight containers before putting them in the freezer. Frozen Edam cheese will last for about three to six months in the freezer.
It is important to note that freezing Edam cheese will affect its texture. The cheese will become crumbly and grainy, and its flavour may also be impacted. Therefore, it is recommended to use frozen Edam cheese in cooked dishes, such as sauces, soups, and casseroles, rather than raw in sandwiches or salads. Additionally, it is best to avoid refreezing Edam cheese as it will further deteriorate its texture and make it unpleasant to eat.
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Edam cheese's popularity
Edam cheese is a semi-hard cheese that originated in the Netherlands, specifically in the town of Edam in North Holland. It has been produced in this region since the 15th century and was initially traded by local farmers in the markets of Amsterdam and other nearby cities.
Edam cheese became incredibly popular between the 14th and 18th centuries, both at sea and in remote colonies. Dutch sailors often carried Edam cheese on their voyages, which helped spread its popularity worldwide. The cheese's unique flavour, distinctive red wax coating, and round, flat shape also contributed to its fame.
Today, Edam cheese remains a popular choice for cheese lovers due to its mild, nutty, and creamy flavour, as well as its smooth and soft texture. It is versatile and can be used in a variety of culinary preparations. It is commonly used in sandwiches, burgers, and salads, and is a popular choice for melting due to its rich and indulgent texture.
Edam cheese is particularly popular in certain countries due to historical ties with the Netherlands. In Indonesia, it is known as keju edam and is used in traditional dishes such as kaasstengels, roti bakar, kue cubit, and pannenkoek. In the Philippines, queso de bola is popular during Christmas, and in Sweden and Norway, it is associated with Christmas due to its red colour. Edam is also the most common cheese used in the Czech Republic, where it is known as eidam and is often used as a base for smažený sýr ("fried cheese"). In Belize, it is known as queso de calavera, queso de colorado, or Dutch cheese, and is usually eaten well-aged and sharp with bread and coffee.
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Frequently asked questions
Yes, Edam cheese can go bad. Soft cheeses are more susceptible to spoilage than hard or semi-hard cheeses. However, hard cheeses can also spoil if not stored properly.
An unopened package of shredded Edam cheese will last for about one week after the "Sell By" or "Best By" date on the package. Once opened, the cheese should be consumed within one to two weeks.
Edam cheese may have gone bad if you notice any signs of mould, a darker colour, a harder texture, or a stronger smell. If you notice mould on shredded or soft Edam cheese, discard the entire package. For harder cheeses, you can cut off the mouldy part and an inch surrounding it without touching the mould and use the rest for cooking.
