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Cheddar Cheese vs Edam Cheese

Origin and Certification

Cheddar Cheese originates from United Kingdom, specifically from Southwest (Somerset, Gloucester). It is not classified as a protected cheese. Edam Cheese comes from Netherlands, specifically from North of Holland. It does not have protected designation status.

Milk Type and Treatment

Cheddar Cheese can be made out of milk from cow's, sometimes goat's, sheep's, or buffalo's and is typically raw, thermized, pasteurized during processing. Similarly, Edam Cheese uses milk that is cow's milk and is typically mostly pasteurized during processing.

Composition and Texture

Cheddar Cheese's composition reveals that it has a fat content of at least 50% fat in dry matter and a moisture content of up to 39%. The texture is described as varies (rubbery to friable and crystalline). Similarly, Edam Cheese shows that the fat content is not specified . The texture is described as rubber-textured to crystalline.

Flavor and Aroma

Cheddar Cheese's flavor profile is characterized by a general flavor of mild to sharp, buttery to brothy and savory and notes of from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer. It has an aroma of varies. Similarly, Edam Cheese is described by a general flavor of sweet, milky, nutty, buttery and notes of sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities. The aroma is not specified..

Appearance and Aging

Cheddar Cheese's appearance can be described by its color, which is natural or dyed orange, and it is available in tiny truckles to 650-pound blocks. This variety is aged a few months to several years. Similarly, Edam Cheese features a color that is red, comes in round, and has an aging period of 3 months to longer.

Rind and Rennet Type

Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic), and it uses an unspecified type rennet. Similarly, the rind of Edam Cheese is smooth, waxed, with rennet type remaining unspecified.

Cheddar Cheese Edam Cheese
Country of Origin United Kingdom Netherlands
Specific Origin Southwest (Somerset, Gloucester) North of Holland
Milk Type Cow's, sometimes goat's, sheep's, or buffalo's Cow's Milk
Milk Treatment Raw, Thermized, Pasteurized Mostly pasteurized
Fat Content At least 50% fat in dry matter
Moisture Content Up to 39%
Rind Varies (natural, cloth, wax, plastic) Smooth, waxed
Texture Varies (rubbery to friable and crystalline) Rubber-textured to crystalline
Flavor Mild to sharp, buttery to brothy and savory Sweet, milky, nutty, buttery
Flavor Notes From mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer Sweet milky-ness, light Brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities
Aroma Varies
Colors Natural or dyed orange Red
Forms Tiny truckles to 650-pound blocks Round
Age A few months to several years 3 months to longer