Semi-hard cheese
Edam
Netherlands — Named after the port town of Edam (North Holland).
PGIEdam Holland. PGI for Dutch-made Edam.
Profile
- Milk
- Partly skimmed cow's milk.
- Pasteurisation
- Mostly pasteurised.
- Texture
- Firm, smooth, springy.
- Flavour
- Mild, slightly salty, nutty with age.
- Aroma
- Mild milk.
- Rind
- Wax coating (red for export, yellow at home).
- Typical maturation
- About 1–10 months
Tasting & pairing
Notice the lower fat: firmer and lighter than gouda. Use the tasting wheel.
Food
- Crackers
- Apples and pears
- Sandwiches
Drinks (non-alcoholic)
- Apple juice
- Black tea
Storage: Wrap cut cheese; refrigerate.
How it's made
- Method
- Washed-curd, like gouda but from lower-fat milk and shaped into balls.
- Cultures
- Mesophilic cultures.
- Coagulation
- Rennet
- Curd handling
- Washed curd.
- Pressing
- Pressed in round moulds.
- Salting
- Brined.
- Ageing
- Coated and aged.
At home: Advanced home make
Similar method to gouda-style.
Recipes on FriendsPantry that use it
Sources
- Cheese Making Technology e-book — University of Guelph, Food Science
- Molds on Food: Are They Dangerous? — USDA Food Safety and Inspection Service
- eAmbrosia — EU geographical indications register — European Commission
Guidance changes: check the source for current wording. Original text; figures quoted from the sources where stated.