Edam Holland 
Edam Holland is a semi-hard cheese from the Netherlands, made from cow's milk. It is known for its ball, loaf, or block shapes and is naturally matured in Dutch maturing rooms. The cheese has a mild to piquant flavor, depending on its age and type. It has a firm, smooth, and dry rind, formed by drying during maturation. The cheese's color ranges from ivory to yellow, with a uniform cross-section and small round holes. Edam Holland is matured for a minimum of 28 days, with a minimum of 21 days for the baby version. The cheese is made using pasteurized milk and non-genetically modified cultures, with rennet from calf or microbial sources.
Key Facts
| Country of Origin | Netherlands |
| Protection | PGI (2003) |
| Milk Type | Cow's milk |
| Milk Treatment | Pasteurized |
| Fat Content | 0 – 44.0% in dry matter |
| Moisture Content | Varies by type, max 47.5% |
| Rind | Firm, smooth, dry, clean, no fungal flora |
| Texture | Firm, suitable for cutting; becomes firmer with age |
| Flavor | Mild to piquant |
| Colors | Ivory to yellow |
| Forms | Ball, loaf, block |
| Age | Minimum 28 days (21 days for baby version) |
| Rennet Type | Calf's abomasum or microbial origin, not genetically modified |
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