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Edam Cheese vs Emmental Cheese

Origin and Certification

Edam Cheese originates from Netherlands, specifically from North of Holland. It is not classified as a protected cheese. Emmental Cheese comes from Switzerland, specifically from Emmental, Canton of Bern. It is certified with designations including PDO (2004).

Milk Type and Treatment

Edam Cheese can be made out of milk from cow's milk and is typically mostly pasteurized during processing. Similarly, Emmental Cheese uses milk that is raw cow's milk and is typically raw during processing.

Composition and Texture

Edam Cheese's composition reveals that the fat content is not specified . The texture is described as rubber-textured to crystalline. Similarly, Emmental Cheese shows that it has a fat content of minimum of 45% (dry matter) . The texture is described as hard or medium-hard.

Flavor and Aroma

Edam Cheese's flavor profile is characterized 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.. Similarly, Emmental Cheese is described by a general flavor of nutty, sweet and notes of characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged. The aroma is not specified..

Appearance and Aging

Edam Cheese's appearance can be described by its color, which is red, and it is available in round. This variety is aged 3 months to longer. Similarly, Emmental Cheese features a color that is yellow, comes in round loaves, and has an aging period of 4 months to over 1 year.

Rind and Rennet Type

Edam Cheese's rind is described as smooth, waxed, and it uses an unspecified type rennet. Information on the rind and rennet type of Emmental Cheese is not provided.

Edam Cheese Emmental Cheese
Country of Origin Netherlands Switzerland
Specific Origin North of Holland Emmental, Canton of Bern
Certification None PDO (2004)
Milk Type Cow's Milk Raw Cow's Milk
Milk Treatment Mostly pasteurized Raw
Fat Content Minimum of 45% (dry matter)
Rind Smooth, waxed
Texture Rubber-textured to crystalline Hard or medium-hard
Flavor Sweet, milky, nutty, buttery Nutty, sweet
Flavor Notes Sweet milky-ness, light Brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities Characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged
Colors Red Yellow
Forms Round Round loaves
Age 3 months to longer 4 months to over 1 year