The creamy, mild flavor of Edam cheese has been hailed as a top choice by cheese connoisseurs for centuries. Originating from the Dutch port city of Edam in the 16th century, this particular cheese has been around for a long time, delighting taste buds as far back as the Roman Empire. But what is it, really? Let’s dive in and explore Edam cheese.
What is Edam cheese?
Edam cheese is a cows milk cheese with a distinctive orange-ish yellow rind and a mild, buttery flavor. It is milder and creamier in flavor than its relative Gouda, making it a popular choice for those who don’t like strong cheeses. The texture is smooth, nearly buttery, and it melts quickly when heated.
What makes it unique?
One of the things that make Edam cheese so unique is its famous wax coat. This mild-flavored cheese is most often coated in paraffin wax to help it maintain its close texture while being transported long distances. It also helps keep it from drying out and prevents it from chilling or getting too cold during transit.
In addition to this protective wax coating, Edam cheese has a ripening process unlike any other cheese. Ripening can take anywhere from 2 weeks up to 2 months depending on the level of ripeness and desired taste. As the cheese gradually ripens, its flavor develops and goes from mild to intense.
Edam cheese is also special because it has been used for centuries and is one of the only cheeses that has been around for so long. Historians believe it was first produced in the early 1500s, making it one of the oldest cheeses in existence.
What does it taste like?
Edam cheese is mild and buttery in taste. It has a slightly sweet, nutty flavor that has been described as “butter, slightly cheddary, sweet, and nutty.” It has a soft, almost creamy texture that melts quickly when heated.
Uses for Edam cheese
Edam cheese is one of the most versatile cheeses around and can be used in a variety of dishes. It is typically eaten raw, in sandwiches or as an addition to salads and soups. It melts easily and makes a great addition to grilled cheese sandwiches, pasta dishes and cheeseburgers. Edam cheese is often an ingredient in sauces, or melted over steak or chicken before baking or grilling. It is also a great addition to omelettes and scrambles.
Because of its mild flavor, Edam cheese is great for making fondues and can be used as a topping for pizza, tacos and nachos. It pairs particularly well with fruits like apples, pears and figs and can be crumbled over salads for added flavor and texture.
Where to buy Edam cheese
Edam cheese is widely available from local specialty cheese stores and larger supermarkets. Many grocery stores sell pre-packaged Edam cheese in the dairy aisle. It can also be purchased online from specialty and importers of European cheeses, like Beemster and Dyckman.
Edam cheese is an aging, semi-soft cows milk cheese with a mild, buttery flavor and a distinctive orange-ish yellow rind. It’s relatively mild flavor and easy melting texture makes it a popular choice for many dishes. It can be used in a variety of applications, from fondue to pizza toppings and mac and cheese, and it’s widely available to purchase online and in supermarkets. Whether you opt to serve it as part of an appetizer, entree, or snack, Edam cheese promises to deliver a delicious and unforgettable experience.
Making Edam Cheese: The Journey from Farm to Plate
Edam cheese is a globally famous Dutch cheese, renowned for its mild and creamy taste. Exporting to over 100 countries, it’s known for its unique round shape and red wax coating, and it’s popularity amongst consumers who appreciate a light flavor. But what’s the journey involved in creating this distinctive product? In this blog post, we will explore how Edam cheese is created and how it makes its way from the farm to the dinner plate, discussing the techniques and processes that bring this Dutch delicacy to the market.
From Farm to Factory
At the heart of Edam cheese production is milk – typically cow’s milk, but also goat milk, sheep milk, and even some combination of these milks. All milk used for Edam cheese production must first pass quality control checks and be deemed fit for purpose. After the milk passes tests for common pathogens, it will then be pasteurized, either through heating or by the addition of specific chemicals, as a means of destroying any harmful bacteria that may be present.
The pasteurized milk is then stirred for an extended period of time in order to separate it into solid and liquid components. This process, called ‘fine curding’, is then performed multiple times over hours to further reduce the moisture content and firm up the curds. The resulting consistent texture helps Edam cheese retain its shape when cooked. Once the curds reach the desired closure, then a thin brine solution is added to the mixture to preserve the texture and flavour.
The final step in making Edam cheese is to cut and mill the cheese curds into pieces, before the curds are then heated in a shallow vat until they begin to melt. The melted curds are then placed into round molds and cooled, where they will form into the classic round shape that Edam cheese is known for. Once cooled, the cheese will spend a period of maturing, typically lasting three to four months. During this time, the cheese will develop its distinct flavor and texture.
Adding the Red Wax
After maturing, Edam cheeses then need to be wax-coated to protect them from spoilage and dehydration. This can involve several steps; the cheese rounds are first pre-washed, then submerged in a hot wax bath, before being air-dried and then polished. Each cheese wheel is then immersed in a melted red wax bath, which helps maintain its original shape and prevents dehydration, as well as allowing the cheese to be pre-packaged and exported.
Exporting to the World
It is the combination of careful crafting and packaging that allows the Edam cheese to be exported around the world. Most Edam cheese wheels are vacuum-sealed in plastic packaging, both to make them easier to move and to allow them to be kept for extended periods of time.
The cheese is then shipped from producers in the Netherlands to cheese distributors throughout the world, arriving intact at their destination. Each wheel is then tasted and inspected for quality once more before being put on sale for restaurants, grocery stores and other food retailers. From here, the Edam cheese will eventually find its way to the kitchen table, where the consumer can enjoy its unique flavor and texture.
The Craftmanship of Edam Cheese
Apart from the specific process by which Edam cheese is created, an element of craftsmanship also goes into each wheel of cheese. This involves selecting the right kind of milk, blending the ingredients together in the right proportion, and mixing and stirring the mixture to the right consistency. Even the wax coating isn’t done randomly – each wheel must be immersed just right so that it develops the right texture.
For over three centuries, master cheese makers have been perfecting the techniques and processes of Edam cheese crafting, helping to ensure that each wheel is of the highest quality. By combining these skills with modern machinery and advanced production techniques, today’s cheese makers can maintain the traditional taste and texture that have made Edam cheese a global success story.
From farm to kitchen, there’s a lot of effort and craftsmanship that goes into creating and preparing Edam cheese for consumers all around the world. By understanding the process of cheese making and all the steps involved from pasteurization to wax coating, it’s easy to see why Edam cheese has become such an international sensation. With its unmatched flavor and texture, it’s no wonder why Edam cheese is a worldwide staple, and why cheese enthusiasts everywhere love this Dutch delight.
|Vitamin A||0.243 mg|
|Vitamin D||0.5 ug|
|Vitamin D3||0.5 ug|
|Vitamin E||0.24 mg|
|Vitamin K||0.0023 mg|
|Vitamin B1||0.04 mg|
|Vitamin B2||0.39 mg|
|Vitamin B3||0.08 mg|
|Vitamin B4||0.0154 grams|
|Vitamin B5||0.28 mg|
|Vitamin B6||0.08 mg|
|Vitamin B9||0.016 mg|
|Vitamin B12||0.00154 mg|
Daily Value 1.3 g
Daily Value 0.018 g
Daily Value 0.4 g
Daily Value 1.25 g
Daily Value 4.7 g
Daily Value 2.3 g
Daily Value 0.011 g
Daily Value 0.9 mg
Daily Value 0.0023 g
Daily Value 0.055 mg
|Aspartic Acid||1.747 grams|
|Glutamic Acid||6.15 grams|
|Total Sugars||1.4 grams||
|Caproic acid (6:0)||0.46 grams||
|Caprylic acid (8:0)||0.3 grams||
|Capric acid (10:0)||0.59 grams||
|Lauric acid (12:0)||0.5 grams||
|Myristic acid (14:0)||2.94 grams||
|Palmitic acid (16:0)||8.07 grams||
|Stearic acid (18:0)||2.98 grams||
|Butyric acid (4:0)||1. grams||
|Total Saturated fatty acids:||16.84 g|
|Oleic acid (18:1)||6.91 grams||
|Palmitoleic acid (16:1)||0.81 grams||
|Total Monounsaturated fatty acids:||7.72 g|
|Linolenic acid (18:3)||0.25 grams||
|Linoleic acid (18:2)||0.42 grams||
|Total Polyunsaturated fatty acids:||0.67 g|
|Total Sterols:||0.09 g|