Blue Vein (Australian) Cheese vs Edam Cheese

Blue Vein (Australian) Cheese is a semi-soft, blue-veined cow-milk cheese from Australia, while Edam Cheese is semi-hard, elastic and made from cow milk, originating in Netherlands.

What Is Blue Vein (Australian) Cheese?

Blue Vein cheese from Australia is made from cow's milk, which can be either pasteurized or unpasteurized. This cheese is semi-soft and features the characteristic blue veins that are formed by the mold used in its production. It has a salty and sharp flavor, which is complemented by a notably strong and stinky aroma. The cheese has a natural rind and shows a blue color due to the mold. Blue Vein is a bold choice for those who enjoy intensely flavored cheeses and pairs well with robust accompaniments like fresh pears or walnuts.

What Is Edam Cheese?

Edam is a semi-hard Dutch cheese named after the town of Edam in North Holland, sold in flat-ended spheres under a red wax rind. It hardens rather than spoils, which made it the world's most popular cheese from the 14th to the 18th century.

What's the Difference Between Blue Vein (Australian) Cheese and Edam Cheese?

• Origin: Blue Vein (Australian) Cheese (Australia), Edam Cheese (Netherlands)
• Milk treatment: Blue Vein (Australian) Cheese (pasteurized or unpasteurized), Edam Cheese (pasteurized)
• Texture: Blue Vein (Australian) Cheese (Semi-soft, blue-veined), Edam Cheese (Semi-hard, elastic)
• Rind: Blue Vein (Australian) Cheese (natural), Edam Cheese (Smooth, waxed)
• Taste: Blue Vein (Australian) Cheese (salty, sharp), Edam Cheese (Sweet, milky, nutty, buttery)

Side-by-Side Comparison

Taste Comparison: Does Blue Vein (Australian) Cheese Taste Like Edam Cheese?

Blue Vein (Australian) Cheese reads as salty, sharp, while Edam Cheese brings sweet, milky, nutty, buttery character. On the nose, Blue Vein (Australian) Cheese offers stinky, strong, contrasted with Edam Cheese's almost no smell when young.

Can You Substitute Blue Vein (Australian) Cheese for Edam Cheese?

In most recipes, Blue Vein (Australian) Cheese and Edam Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, blue-veined bite and body where the recipe calls for semi-hard, elastic. Flavor-wise, Blue Vein (Australian) Cheese reads as salty, sharp while Edam Cheese brings sweet, milky, nutty, buttery notes.

Which Is Better, Blue Vein (Australian) Cheese or Edam Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, blue-veined cheese, go with Blue Vein (Australian) Cheese. For a semi-hard, elastic profile, Edam Cheese is the better fit. Flavor-wise, Blue Vein (Australian) Cheese suits recipes that want salty, sharp notes, while Edam Cheese fits dishes calling for sweet, milky, nutty, buttery.

Frequently Asked Questions

Is Blue Vein (Australian) Cheese the same as Edam Cheese?

No, they're distinct cheeses. Blue Vein (Australian) Cheese originates in Australia, while Edam Cheese comes from Netherlands.

Is Blue Vein (Australian) Cheese similar to Edam Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Blue Vein (Australian) Cheese for Edam Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Blue Vein (Australian) Cheese taste like Edam Cheese?

Blue Vein (Australian) Cheese reads as salty, sharp, while Edam Cheese is sweet, milky, nutty, buttery. Aromas also diverge. Blue Vein (Australian) Cheese leans stinky, strong, and Edam Cheese is closer to almost no smell when young.

What is Blue Vein (Australian) Cheese made of?

Blue Vein (Australian) Cheese is made from cow milk (pasteurized or unpasteurized). It originates in Australia.

What is Edam Cheese made of?

Edam Cheese is made from cow milk (pasteurized). It's typically aged 3 months to longer. It originates in Netherlands.

Which should I choose, Blue Vein (Australian) Cheese or Edam Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Vein (Australian) Cheese is semi-soft, blue-veined, while Edam Cheese is semi-hard, elastic.