Edam cheese is a semi-soft cow’s milk cheese originating from the Netherlands, with a mild, nutty flavor. It can be paired with wine or used in cooking, and is rich in calcium, sodium, and phosphorus. It should be stored covered to prevent drying out.
Edam cheese is a semi-soft cow’s milk cheese usually made according to a Dutch recipe dating back centuries, at least to the 1300s. It takes its name from the city of Edam on the north coast of Holland, now known as the Netherlands, where this particular variation is believed to have originated. The name is not a protected geographical term, however, and today these cheeses can be made anywhere and the quality of the ingredients, the production and the final taste can go a long way. Despite this, cheese tends to be quite popular in most parts of the world. It ages well and as such is often available in different levels of maturity ranging from mild to sharp and even extra sharp. All varieties have a semi-firm texture that is easy to grate and melts well; as a result it is commonly used in cooking to create a range of different dishes. It is also popularly eaten on its own
Physical characteristics
This type of cheese is almost always made in the shape of a wheel, often with the use of molds and presses, and is traditionally wrapped in red wax. Early Dutch cheese makers used the caves as studios, pressing, drying and aging the cheese in cool mountainous caverns, although today industry standards recreate these conditions in temperature-controlled production suites.
Most often it has a pale yellow color. Young cheeses tend to be the softest and the wheels get harder and more brittle with age, although in most cases even very sharp cheeses are only partially firm.
Taste profile
It’s common for people to describe this cheese as “soft,” as its flavor is generally mild, understated, and has a hint of sweetness. Others called the cheese nutty and mild. Some types taste salty, while others taste bland. Much of this is determined by the quality of the milk that is used in the production, and perhaps equally important by the diet of the cows that give that milk in the first place. Cows that eat primarily corn and processed grains tend to produce a very different type of milk from those that eat primarily wild grasses, and these differences are often magnified when the milk is processed into cheese. This means that even if people follow exactly the same recipe, the result will likely be different, sometimes surprisingly, if they’re in different locations with access to different milk.
Common food pairings
Edam is a cheese that traditionally goes well with wine and is commonly featured in after-dinner cheese platters or alternatively on appetizer platters, often alongside crackers and fruit spreads. The mild version of this cheese pairs best with sweeter fruits like cherries, while the riper versions are often paired with salty nuts and cured meats.
Use in recipes
There is usually a lot cooks can do with this type of cheese. It can be formed into balls, rinds, bread, sticks and chips. It’s also commonly used to make pancakes and can be melted into almost anything, from potatoes and pasta to crepes and cheesecakes. This cheese is also excellent for cheese soups and cheese sauces of all kinds.
Nutritional profile and storage tips
As far as cheeses go, Edam usually tops the midline in terms of fat and calorie content. Per 100 grams (about 7 ounces), it typically has 27 grams (0.95 ounces) of fat and 25 grams (0.88 ounces) of protein. This cheese is rich in calcium, sodium and phosphorus. It also has some retino, vitamin A and choline. It’s also, and as is true of most dairy products, an excellent source of calcium.
If covered in wax, Edam cheese should not be refrigerated. Once unwrapped, however, it should be covered to prevent it from drying out. Of course, even if it is covered in wax, the cheese should not be placed in a very hot room or in places with a lot of exposed sunlight in order to avoid spoilage.
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