Andy Montoya
Edam cheese is a Dutch-style cheese with a mild flavour and creamy texture. It is traditionally produced using skimmed and full milk, so it is usually lower in fat than other hard cheeses. Swiss cheese, on the other hand, is a cooked, hard cheese with characteristic holes and is usually matured for four to eighteen months. While Edam is commonly used in the Czech Republic and Indonesia, Swiss cheese is famous for its distinctive 'holey' appearance and springy, elastic body. In terms of nutrition, Swiss cheese is richer in vitamin B12, selenium, calcium, zinc, phosphorus, and polyunsaturated fat, while Edam is higher in vitamin B2.
| Characteristics | Values |
|---|---|
| Country of origin | The Netherlands |
| Common names | Edam, Eidam, queso de bola, queso de calavera, queso de colorado, Dutch cheese, keju edam |
| Texture | Smooth and supple when fresh, becomes firmer and more crumbly with age |
| Flavor | Mild and slightly sweet with a hint of saltiness when young, becomes sharper and tangier with age |
| Vitamin B12 content | Lower than Swiss cheese |
| Selenium content | Lower than Swiss cheese |
| Sodium content | Higher than Swiss cheese |
| Vitamin B2 content | Higher than Swiss cheese |
| Common dishes | Grilled cheese sandwiches, protein-packed salad toppers, kaasstengels, uitsmijter |
| Wine pairings | Pinot gris, dry Riesling, semidry Riesling, sparkling wine, Chardonnay, Shiraz/Syrah |
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What You'll Learn
- Edam is a Dutch cheese with a nutty flavour, while Swiss cheese is known for its holes
- Swiss cheese is richer in vitamins and minerals, but Edam is lower in sodium
- Edam is versatile and can be melted, grilled, or cubed for salads
- Swiss cheese pairs well with fruits like apples and pears, while Edam is commonly eaten with crackers and bread
- Swiss cheese is typically matured for 4-18 months, while Edam intensifies in flavour as it ages
Edam is a Dutch cheese with a nutty flavour, while Swiss cheese is known for its holes
Edam cheese is of Dutch origin and is traditionally produced using skimmed and full milk, making it lower in fat than other hard cheeses. It has a mild, creamy, and nutty flavour that intensifies with age. Young Edam is mild, slightly sweet, and salty, while aged Edam becomes sharper and tangier. Edam is versatile and can be melted into grilled cheese sandwiches or crumbled over salads.
In Indonesia, Edam is a popular cheese due to the country's historical ties with the Netherlands. It is known as "keju edam" and is used in dishes such as roti bakar, kue cubit, and pannenkoek. In the Philippines, it is known as "queso de bola" and is commonly enjoyed during Christmas.
On the other hand, Swiss cheese is known for its distinctive holes and is usually a cooked, hard cheese. While Edam is Dutch, Swiss cheese, as the name suggests, originates from Switzerland. Swiss cheese is rich in various nutrients, including vitamin B12, selenium, calcium, zinc, phosphorus, and polyunsaturated fat. It is also lower in sodium compared to Edam.
Some well-known Swiss cheeses include Emmental, which has characteristic holes and a savoury flavour, and Gruyere, which has fewer and smaller holes and a nutty and sweet flavour. Swiss cheese is often recognised by its supple, springy, and elastic body with its unique holey appearance.
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Swiss cheese is richer in vitamins and minerals, but Edam is lower in sodium
Swiss cheese and Edam cheese are two distinct varieties of cheese with unique characteristics and nutritional profiles. While Swiss cheese is known for its distinctive "holey" appearance and springy texture, Edam cheese, a Dutch-style cheese, is commonly recognised by its red wax packaging. When it comes to nutrition, Swiss cheese stands out for its higher content of certain vitamins and minerals, while Edam cheese is relatively lower in sodium.
Diving into the specifics, Swiss cheese is notably richer in several essential vitamins and minerals. It provides higher levels of vitamin B12, selenium, calcium, zinc, phosphorus, and polyunsaturated fat. The vitamin B12 content in Swiss cheese is particularly noteworthy, as it covers your entire daily requirement, surpassing Edam by 63%. Swiss cheese also boasts twice the amount of selenium found in Edam.
On the other hand, Edam cheese exhibits a lower sodium content compared to Swiss cheese. This aspect may be advantageous for individuals monitoring their sodium intake. While both cheeses offer nutritional benefits, it's important to remember that their overall nutritional profiles extend beyond vitamins and minerals.
For instance, Edam cheese is known for its subtle, nutty flavour that evolves as it ages. Young Edam presents a mild and slightly sweet taste, complemented by a hint of saltiness. As it matures, its flavour profile intensifies, becoming sharper and tangier, making it a favourite among cheese connoisseurs. The texture of Edam cheese also transforms with age, progressing from a smooth and supple consistency ideal for slicing to a firmer, crumbly texture perfect for grating.
In summary, while Swiss cheese excels in providing a broader range of vitamins and minerals, Edam cheese distinguishes itself by being lower in sodium. Both cheeses offer unique sensory experiences and culinary applications, contributing to their popularity in different contexts.
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Edam is versatile and can be melted, grilled, or cubed for salads
Edam is a versatile cheese that can be used in a variety of dishes. It has a mild, slightly nutty flavour and a creamy texture, making it a great choice for melting. You can try grilled Edam sandwiches, or melt it on top of soups, chilli, or baked potatoes. For a simple snack, cube some Edam and serve it with crackers and fruit. It's also a great addition to salads, either cubed or grated. Try a twist on the classic Caesar salad by adding cubed Edam instead of Parmesan shavings, or make a warm potato salad with grilled Edam.
If you're feeling more adventurous, Edam can be used in cooking. It works well in dishes like potato and leek tart, where it is melted with potatoes, leeks, onions, and eggs to create a savoury filling. You could also use cubed Edam in stuffed vegetables or grilled kebabs for a unique flavour.
When serving Edam as part of a cheese platter, it pairs well with fresh, crunchy vegetables like carrots, celery, and peppers, as well as crackers and bread. It can also be a nice addition to a fruit platter, as its mild flavour goes well with sweet fruits like apples, pears, and grapes.
For a heartier meal, melted Edam can be used as a topping for dishes like French onion soup or beef bourguignon. Its creamy texture and mild flavour won't overwhelm the other ingredients, but will add a nice, savoury touch. Grilled Edam sandwiches are also a classic, comforting option, and you can experiment with adding different fillings like ham, tomato, or spinach.
Remember, while Edam is a versatile cheese that can enhance many dishes, it's important to store and handle it properly to ensure food safety. Keep your Edam cheese properly wrapped and refrigerated, and always serve it at the appropriate temperature to maintain its flavour and texture.
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Swiss cheese pairs well with fruits like apples and pears, while Edam is commonly eaten with crackers and bread
Swiss cheese and Edam cheese have distinct characteristics and uses, despite some similarities. Swiss cheese is known for its holey appearance, with famous varieties including Emmental and Gruyere. These cheeses are typically matured for a period, developing a complex, nutty, and sweet flavour. Swiss cheese is also a good source of vitamins and minerals, particularly vitamin B12, selenium, calcium, zinc, and phosphorus.
On the other hand, Edam cheese, which originates from the Netherlands, is typically sold in red wax. It has a mild, creamy, and slightly nutty flavour, with a smooth and supple texture. As it ages, Edam intensifies in flavour, becoming sharper and tangier, and its texture becomes firmer and crumbly, making it ideal for grating.
In terms of pairings, Swiss cheese pairs well with fruits. Apples and pears are particularly good companions for Swiss cheese, especially the aged variety, as they complement each other in terms of flavour and texture. The sweetness of the fruit balances the savoury, nutty notes of the cheese.
Edam, on the other hand, is a very versatile cheese. It is commonly eaten with crackers and bread, and can be melted into a grilled cheese sandwich or cubed for a salad. In the Philippines, Edam, known as queso de bola, is traditionally served during Christmas with jamón and pandesal. In Indonesia, it is used as a topping for dishes like roti bakar, kue cubit, and pannenkoek. In the Czech Republic, it is often used as a base for smažený sýr ("fried cheese"), served with a slice of ham and tartar sauce or mayonnaise.
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Swiss cheese is typically matured for 4-18 months, while Edam intensifies in flavour as it ages
Swiss cheese and Edam cheese have distinct characteristics that differentiate them from each other. Swiss cheese, known for its distinctive "holey" appearance, includes varieties such as Emmental and Gruyere. Emmental, a cooked, hard cheese, is typically matured for 4 to 18 months. During this maturation process, a younger Emmental develops a milder, slightly salty taste, while extended maturation results in a fuller, savoury flavour. Gruyere, another Swiss cheese with fewer and smaller holes, is usually matured for 10 to 12 months, yielding a complex, nutty, and sweet flavour.
On the other hand, Edam cheese, of Dutch origin, is typically coated in red wax. While young Edam is mild and slightly sweet, with a hint of saltiness, its flavour profile transforms as it ages. Aged Edam intensifies in flavour, becoming sharper and tangier, making it a favourite among cheese connoisseurs. The texture also changes with maturation, going from smooth and supple to firmer and more crumbly, making it ideal for grating.
The versatility of Edam cheese is noteworthy, as it can be melted into grilled cheese sandwiches or cubed for a salad topper. In various cultures, Edam is incorporated into different dishes. For instance, in the Czech Republic, it is used as the base for smažený sýr ("fried cheese"), and in Indonesia, it is used in dishes like roti bakar, kue cubit, and pannenkoek.
While both Swiss cheese and Edam cheese offer distinct sensory experiences, the maturation process plays a pivotal role in their flavour development. Swiss cheese, particularly Emmental, undergoes a longer maturation period, resulting in a more nuanced flavour profile. Conversely, Edam cheese intensifies in flavour as it ages, acquiring a sharper and tangier character that complements its firmer texture.
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Frequently asked questions
Edam is a Dutch-style cheese traditionally produced using skimmed and full milk, giving it a lower fat content than other hard cheeses. It has a mild, creamy, and nutty flavour that intensifies with age.
Swiss cheese refers to a type of cheese characterised by its supple, springy, elastic body and distinctive "holey" appearance. Examples of Swiss cheeses include Emmental and Gruyere.
No, Edam is not a Swiss cheese. It is a Dutch cheese.
