Frederic Melton
Edam cheese is a semi-hard, spherical cheese traditionally made in Holland, in the northern regions of the Netherlands. It is named after its town of origin, which is only about 50 miles away from Gouda, the town that gave its name to the cheese of the same name. Edam is usually made with a lower fat milk, which gives it a drier texture than other cheeses.
| Characteristics | Values |
|---|---|
| Country of origin | Holland, the Netherlands |
| Region | Northern |
| Town | Edam |
| Milk type | Cow or goat |
| Fat content | 1.6-3% butterfat |
| Texture | Semi-hard |
| Flavour | Savoury, nutty, salty |
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What You'll Learn
Edam cheese is named after a town in Holland
Edam is a Dutch-type cheese, usually made from pasteurised milk. In 2010, Edam cheese produced in the Netherlands with milk from Dutch cows and using traditional methods received EC recognition as a geographical specialty (PGI).
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It is made with low-fat milk
Edam cheese is made in the northern regions of the Netherlands, with milk from cows or goats. It is named after the town of Edam in Holland, which is about 50 miles away from Gouda, the town that gave its name to the cheese of the same name. Edam is usually made with low-fat milk (1.6-3% butterfat), while Gouda is usually made from full-fat milk (3.75-3.9% butterfat). This difference in fat content makes Edam a drier cheese, as it holds less moisture.
Edam is a semi-hard, spherical cheese, traditionally coated in a beautiful red wax. When young, it is slightly harder and has a very mild flavour, slightly salty or nutty, and almost no smell compared to other cheeses. As Edam ages, its flavour sharpens and it becomes firmer. The process of making Edam is focused on a special method adapted by the Dutch, likely due to living in the pastoral lowlands of the Netherlands. The choice of vessels to make cheese was wood and not metal because iron, copper, etc. were not locally convenient for cheese-making.
Dutch-type cheese is usually made from pasteurised milk, although only a small amount, mainly Gouda, is farm-made from raw milk in the Netherlands. In 2010, Gouda and Edam cheese produced in the Netherlands with milk from Dutch cows and using traditional methods received EC recognition as a geographical specialty (PGI). This means that the original character of Dutch-type cheeses is best preserved in these varieties, which are estimated to represent about 50% of Dutch Gouda and Edam production.
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It is spherical in shape
Edam cheese is spherical in shape. It originates from the town of Edam in Holland, in the northern regions of the Netherlands. It is traditionally made with milk from cows or goats, and has a lower fat content than other Dutch cheeses such as Gouda. This gives it a drier texture. Edam is a semi-hard cheese with a mild, slightly salty or nutty flavour when young, and a sharper flavour when aged. It is often coated in red wax.
The shape of Edam cheese is a result of its production process. The Dutch method of making Edam involves using wooden vessels, rather than metal, due to the local availability of materials. This, combined with the lower fat content of the milk, results in a spherical cheese.
Edam's spherical shape also has practical benefits. The smaller surface area of a sphere compared to a block of cheese means that less of the cheese is exposed to the air, helping it to stay fresher for longer. The shape also makes it easier to cut the cheese into wedges or slices for serving.
In addition to its practical advantages, the spherical shape of Edam cheese is aesthetically pleasing. The smooth, curved surface of the cheese is visually appealing and distinctive. The red wax coating that is often applied to Edam cheese enhances this effect, creating a vibrant and eye-catching appearance.
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It is coated in red wax
Edam cheese is traditionally coated in red wax. This spherical cheese originates from the town of Edam in Holland, in the northern regions of the Netherlands. It is usually made with a lower fat milk (1.6-3% butterfat), which makes it drier than other cheeses.
The red wax coating is a distinctive feature of Edam cheese and adds to its visual appeal. The wax helps to protect the cheese and preserve its flavour and texture. It also makes the cheese easier to handle and transport.
The wax is typically made from a blend of natural waxes, such as beeswax and carnauba wax, which are melted together and then applied to the cheese. The red colour is achieved by adding annatto, a natural dye derived from the seeds of the achiote tree.
In addition to its functional and aesthetic purposes, the red wax coating has also become a symbol of the cheese's Dutch heritage. It is often associated with the traditional methods of cheese-making in the Netherlands, which have been recognised by the EC as a geographical specialty.
Today, Edam cheese is produced in several countries around the world, including Poland, Denmark, Finland, Lithuania, Australia, New Zealand, Mexico, Brazil, and the US. However, the original Dutch-made Edam, with its characteristic red wax coating, remains a beloved classic.
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It is a semi-hard cheese
Edam cheese is a semi-hard cheese that originates from the northern regions of the Netherlands. It is traditionally made with milk from cows or goats, which gives it its savoury flavour. The cheese is usually spherical in shape and coated in red wax. It is made with a lower fat content than other cheeses, such as Gouda, which is made with full-fat milk. This lower fat content makes Edam drier and slightly harder when young. As it ages, its flavour sharpens and it becomes firmer.
The process of making Edam is focused on a special method adapted by the Dutch, likely due to living in the pastoral lowlands of the Netherlands. The choice of vessels to make cheese was wood and not metal because iron, copper, etc. were not locally convenient for cheese-making.
Edam cheese is now also produced in other European countries, such as Poland, Denmark, Finland, and Lithuania, as well as outside Europe in countries such as Australia, New Zealand, Mexico, Brazil, and the US. However, the original Dutch-type cheeses, including Edam, are best preserved in the varieties produced in the Netherlands with milk from Dutch cows and using traditional methods.
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Frequently asked questions
Edam cheese is made in Holland, in the northern regions of the Netherlands.
Edam is made from milk with a lower fat content, usually between 1.6-3% butterfat.
As Edam ages, its flavour sharpens and it becomes firmer. When young, Edam has a very mild flavour, slightly salty or nutty, and almost no smell.
