Randy Chandler
Edam cheese is a semi-hard cheese that originated in the Netherlands and is named after the town of Edam in North Holland. It is traditionally sold in flat-ended spheres with a pale yellow interior and a red paraffin wax coating. Interestingly, the word Edam is also the answer to the riddle, What cheese is made backwards? This is because the word made spelled backward becomes edam. Edam cheese is commonly used in various dishes around the world and has a mild flavour that pairs well with fruits and crackers.
| Characteristics | Values |
|---|---|
| Name | Edam |
| Origin | Named after the town of Edam in the province of North Holland, Netherlands |
| Type | Semi-hard cheese |
| Colour | Pale yellow interior with a coat or rind of red paraffin wax |
| Fat Content | As little as 28% fat in dry matter |
| Flavour | Mild flavour, slightly salty or nutty |
| Smell | Almost no smell when compared to other cheeses |
| Texture | Becomes firmer as it ages |
| Accompaniments | Fruits like peaches, melons, apricots, and cherries, crackers, bread, and wine |
| Common In | Czech Republic, Indonesia, Spain, Philippines, Belize, Norway, Sweden |
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What You'll Learn
Edam is a semi-hard cheese
Edam cheese, named after the town of Edam in North Holland in the Netherlands, is a semi-hard cheese. It is traditionally sold in flat-ended spheres with a pale yellow interior and a red coat or rind of paraffin wax. The cheese has a very mild flavour and is slightly salty or nutty when young, hardening and sharpening in flavour as it ages.
Edam is commonly eaten with fruit, such as peaches, melons, apricots, and cherries, and is also often enjoyed with traditional "cheese fruits" like pears and apples. It is frequently served on crackers and bread and is a popular dessert, eaten with biscuits after a meal. Recommended wine pairings include Pinot gris, dry Riesling, semidry Riesling, sparkling wine, Chardonnay, and Shiraz/Syrah.
The cheese is known by different names in various countries. In the Czech Republic, it is usually sold as eidam and is often used as the base for smažený sýr ("fried cheese"), a dish also popular in neighbouring Slovakia. In Indonesia, where Edam is quite popular due to historical ties with the Netherlands, it is known as keju edam and is used in various dishes, including kaasstengels, roti bakar, kue cubit, and pannenkoek. In the Philippines, Edam is popular during Christmas as queso de bola or keso de bola, and in Mexico, it is prepared as queso relleno ("stuffed cheese").
Edam's long shelf life and ability to harden rather than spoil over time made it the world's most popular cheese between the 14th and 18th centuries, both at sea and in remote colonies. Its qualities and mild flavour have also made it the subject of humour and cultural references in literature and film.
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It originates from the Netherlands
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. Edam cheese is traditionally sold in flat-ended spheres with a pale yellow interior and a coat, or rind, of red paraffin wax.
The cheese's long shelf life and ability to harden instead of spoiling over time made it the world's most popular cheese between the 14th and 18th centuries, both at sea and in remote colonies. The qualities that made Edam popular centuries ago still hold true today, as it is the most common cheese used in the Czech Republic and is quite popular in Indonesia due to historical ties with the Netherlands. In the Czech Republic, Edam is usually sold under the name "eidam" and is often used as the base for smažený sýr ("fried cheese"), a snack that is also popular in neighbouring Slovakia. In Indonesia, Edam is commonly used in dishes such as roti bakar, kue cubit, and pannenkoek.
In addition to its enduring popularity in Central and Southeast Asia, Edam cheese holds cultural significance in various countries around the world. In the novel All Quiet on the Western Front, the main character believes its red outer covering is a sign of impending death. Edam is also associated with Christmas in Sweden and Norway due to its red colour, and it is a traditional delicacy in Spain and some of its former colonies, including the Philippines and many Latin American countries, where it is known as queso de bola or "ball cheese." In the Mexican state of Yucatán, queso de bola is prepared as queso relleno ("stuffed cheese"), where a ball of cheese is cut in half, carved out, and stuffed with a mixture of seasoned ground meat, raisins, capers, and olives.
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It is named after the town of Edam
Edam cheese is named after the town of Edam in the province of North Holland in the Netherlands. It is a semi-hard cheese that is traditionally sold in flat-ended spheres with a pale yellow interior and a coat, or rind, of red paraffin wax. Edam ages and travels well and hardens instead of spoiling over 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.
The cheese is known by different names in different parts of the world. In the Czech Republic, it is usually sold under the name eidam and is often used as the base for smažený sýr ("fried cheese"), a popular snack in the country and in neighbouring Slovakia. In Indonesia, where Edam cheese is quite popular due to historical ties with the Netherlands, it is known as keju edam and is used for cooking various dishes such as kaasstengels, roti bakar, kue cubit, and pannenkoek. In the Philippines, Edam cheese is known as queso de bola (or sometimes keso de bola) and is popular during Christmas. In Spain and some of its former colonies, such as the Philippines and many Latin American countries, Edam cheese has long been considered a delicacy. In the Mexican state of Yucatán, for example, queso de bola is prepared as queso relleno ("stuffed cheese").
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It is commonly sold in flat-ended spheres
Edam cheese is commonly sold in flat-ended spheres. This Dutch cheese, named after the town of Edam in North Holland, is semi-hard and has a pale yellow interior. Each cheese is coated in a red paraffin wax rind. This wax coating, along with the cheese's ability to harden instead of spoiling, made it ideal for travel and helped it become the world's most popular cheese between the 14th and 18th centuries.
The flat-ended sphere shape is a traditional one for Edam cheese, and it is often sold this way even today. In some countries, the shape and colour of Edam have led to cultural associations. For example, in Sweden and Norway, the cheese is often found on Christmas buffets due to its red colour. In the novel *All Quiet on the Western Front*, the main character believes the red outer covering is a sign of impending death.
The mild flavour of young Edam cheese is slightly salty or nutty, and it has almost no smell when compared to other cheeses. As the cheese ages, its flavour intensifies, and it becomes firmer. In the Czech Republic, where Edam is the most common cheese, it is usually sold under the name Eidam and used as the base for smažený sýr ("fried cheese"). In Indonesia, where Edam is also quite popular due to historical ties with the Netherlands, it is known as keju edam and used in various dishes, including kaasstengels, roti bakar, kue cubit, and pannenkoek.
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It is mild in flavour
Edam cheese is known for its mild and pleasant flavour, which makes it a popular choice for those who are sensitive to strong cheese tastes. The mildness of Edam is attributed to several factors, including its young age, pasteurization process, and the type of milk used.
Edam cheese is typically made from cow's milk, which is naturally lower in fat and has a milder taste compared to other types of milk used in cheesemaking, such as sheep or goat milk. The cow's milk is then pasteurized, which involves heating the milk to a specific temperature to kill any harmful bacteria and improve its safety. This process also affects the flavour of the cheese, making it milder and less sharp.
Another factor contributing to the mild flavour of Edam cheese is the short aging period. Unlike other cheeses that are aged for several months or even years, Edam is typically aged for only a few weeks. This shorter aging period results in a younger cheese with a softer texture and a milder taste. The aging process also affects the cheese's flavour, as longer aging times can lead to the development of stronger, more complex flavours.
The mild flavour of Edam cheese also stems from the specific bacteria cultures used during the cheesemaking process. These bacteria cultures are carefully selected to produce a cheese with a mild and pleasant taste. The cultures work on the cheese curds to develop flavour and aroma, and the specific combination and proportions of bacteria cultures used in Edam cheese contribute to its characteristic mildness.
Additionally, the salt brine bath that Edam cheese undergoes also plays a part in its mild flavour. The brining process helps to preserve the cheese and also adds a subtle salty taste. However, the brining time and salt concentration are controlled to ensure that the cheese does not become overly salty or sharp, thus maintaining its mild flavour profile.
Overall, the mild flavour of Edam cheese is a result of a combination of factors, including the type of milk used, pasteurization, short aging period, specific bacteria cultures, and controlled brining process. This mildness makes Edam a versatile and widely appealing cheese that can be enjoyed by itself or paired with a variety of foods without overwhelming their flavours. Its gentle taste has contributed to its popularity and made it a favourite among those who prefer a more subtle cheese experience.
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Frequently asked questions
Edam.
Edam is named after the town of Edam in the province of North Holland in the Netherlands, where it originated.
It is a semi-hard, mild-flavoured, slightly salty or nutty cheese with a pale yellow interior and a red paraffin wax coating.
Edam is the most common cheese in the Czech Republic, Indonesia, and the Philippines. It is also consumed in Belize, Slovakia, Sweden, Norway, and Mexico.
