Blue Cheese vs 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?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

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 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

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. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Edam Cheese's almost no smell when young. 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. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Edam Cheese is closer to almost no smell when young.

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.