Blue Cheese vs Edam Cheese
Blue Cheese
Edam Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Edam Cheese is rubber-textured to crystalline and made from cow milk, originating in Netherlands.
What Is Blue Cheese?
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
What Is Edam Cheese?
Edam is a semi-hard Dutch cheese that is recognizable by its typically red or yellow wax coating. Made from partially skimmed cow's milk, it has a mild, slightly salty flavor and a firm but creamy texture. Edam ages well and does not spoil; instead, it hardens, which makes it an excellent cheese for long-term storage.
What's the Difference Between Blue Cheese and Edam Cheese?
- Origin: Blue Cheese (France), Edam Cheese (Netherlands)
- Milk type: Blue Cheese (Cow, Sheep, Goat), Edam Cheese (cow's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Edam Cheese (pasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Edam Cheese (Rubber-textured to crystalline)
- Rind: Blue Cheese (Natural), Edam Cheese (Smooth, waxed)
- Aging: Blue Cheese (Typically aged 2-6 months), Edam Cheese (3 months to longer)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Edam Cheese (Sweet, milky, nutty, buttery)
Side-by-Side Comparison
| Blue Cheese | Edam Cheese | |
|---|---|---|
| Country of Origin | France | Netherlands |
| Specific Origin | — | North Of Holland |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Rubber-textured to crystalline |
| Rind | Natural | Smooth, waxed |
| Aging | Typically aged 2-6 months | 3 months to longer |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Sweet, milky, nutty, buttery |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Edam Cheese | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | — |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | Chardonnay |
Which would you pick?
One click, anonymous — see what others chose.
Where to buy Blue Cheese and Edam Cheese
Blue Cheese
Edam Cheese
Taste Comparison: Does Blue Cheese Taste Like Edam Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Edam Cheese brings sweet, milky, nutty, buttery character. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Edam Cheese leans toward sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Edam Cheese at 3 months to longer.
Can You Substitute Blue Cheese for Edam Cheese?
Blue Cheese can stand in for Edam Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for rubber-textured to crystalline. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Edam Cheese brings sweet, milky, nutty, buttery notes.
Which Is Better, Blue Cheese or Edam Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a rubber-textured to crystalline profile, Edam Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Edam Cheese fits dishes calling for sweet, milky, nutty, buttery.
Frequently Asked Questions
Is Blue Cheese the same as Edam Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Edam Cheese comes from Netherlands. Blue Cheese is made from cow, goat, or sheep milk; Edam Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Edam Cheese 3 months to longer.
Is Blue Cheese similar to Edam Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Edam Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Edam Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Edam Cheese is sweet, milky, nutty, buttery.
What is Blue Cheese made of?
Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.
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 Cheese or Edam Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Edam Cheese is rubber-textured to crystalline.
See full profiles: Blue Cheese and Edam Cheese.