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Edam cheese

Eggs & dairy · Hard cheeses

Edam cheese

Mild, firm Dutch cow's-milk cheese in a red wax coat, lower in fat than gouda.

Also called: edam, eidam

Around the world: eidam (cs) · edammer (nl)

A kind of cheese

1 recipe with it

Photo: Yvwv, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Edam is a semi-hard cheese from North Holland, traditionally shaped into a ball and coated in red wax. It is made from partly skimmed milk, so it is firmer, drier and milder than gouda. Aged Edam becomes sharper and is grated.

How it’s used

  • Slicing for sandwiches and breakfast plates
  • Grated into bakes and sauces
  • Stuffed cheese dishes such as Yucatán queso relleno
  • Cheese boards and snacking

Characteristics

Taste
Mild, slightly salty and nutty.
Texture
Firm, smooth and springy.
When cooked
Melts reasonably, though less creamily than gouda because of its lower fat.
Sold as
fermented
Cooking uses
Usually eaten raw, Commonly cooked, Suitable for baking

Storage

Refrigerated. Keep wrapped; the wax coating protects uncut balls.

Diet, allergens and safety

Contains Milk.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains milk (allergen).

Nutrition per 100 g

Energy
357 kcal
Protein
24.99 g
Carbohydrate
1.43 g
Fat
28.57 g
Fibre
0 g
Sugars
0 g

USDA FoodData Central: Cheese, edam.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Gouda — 1:1; a little richer.

Related ingredients

Recipes with edam cheese

More hard cheeses