Edam Cheese vs Formaella Arachovas Parnassou Cheese
Edam Cheese is a semi-hard, elastic cow-milk cheese from Netherlands, while Formaella Arachovas Parnassou Cheese is semi-hard and made from goat or sheep milk, originating in Greece.
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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 Is Formaella Arachovas Parnassou Cheese?
Formaella Arachovas Parnassou is a semi-hard Greek cheese made mainly from sheep's milk in the Parnassus mountains around Arachova. A protected designation of origin since 1996, it is known for its strong peppery flavor and for being fried as saganaki.
What's the Difference Between Edam Cheese and Formaella Arachovas Parnassou Cheese?
- Origin: Edam Cheese (Netherlands), Formaella Arachovas Parnassou Cheese (Greece)
- Milk type: Edam Cheese (Cow's milk), Formaella Arachovas Parnassou Cheese (Sheep's milk, sometimes with goat's milk)
- Texture: Edam Cheese (Semi-hard, elastic), Formaella Arachovas Parnassou Cheese (Semi-hard)
- Rind: Edam Cheese (Smooth, waxed), Formaella Arachovas Parnassou Cheese (None)
- Aging: Edam Cheese (3 months to longer), Formaella Arachovas Parnassou Cheese (Fresh or at least 3 months)
- Taste: Edam Cheese (Sweet, milky, nutty, buttery), Formaella Arachovas Parnassou Cheese (Peppery, spicy)
Side-by-Side Comparison
| Edam Cheese | Formaella Arachovas Parnassou Cheese | |
|---|---|---|
| Country of Origin | Netherlands | Greece |
| Specific Origin | North Of Holland | Arachova Parnassou Area, Boeotia Prefecture |
| Milk Type | Cow's milk | Sheep's milk, sometimes with goat's milk |
| Milk Treatment | Pasteurized | — |
| Texture | Semi-hard, elastic | Semi-hard |
| Rind | Smooth, waxed | None |
| Aging | 3 months to longer | Fresh or at least 3 months |
| Taste | Sweet, milky, nutty, buttery | Peppery, spicy |
Taste Comparison: Does Edam Cheese Taste Like Formaella Arachovas Parnassou Cheese?
Edam Cheese reads as sweet, milky, nutty, buttery, while Formaella Arachovas Parnassou Cheese brings peppery, spicy character. On the nose, Edam Cheese offers almost no smell when young, contrasted with Formaella Arachovas Parnassou Cheese's rich. More specifically, Edam Cheese shows sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities, while Formaella Arachovas Parnassou Cheese leans toward unique peppery or spicy and rich flavors. Aging plays into this as well. Edam Cheese at 3 months to longer develops a different profile than Formaella Arachovas Parnassou Cheese at fresh or at least 3 months.
Can You Substitute Edam Cheese for Formaella Arachovas Parnassou Cheese?
Edam Cheese can stand in for Formaella Arachovas Parnassou Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, elastic bite and body where the recipe calls for semi-hard. Flavor-wise, Edam Cheese reads as sweet, milky, nutty, buttery while Formaella Arachovas Parnassou Cheese brings peppery, spicy notes.
Which Is Better, Edam Cheese or Formaella Arachovas Parnassou Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, elastic cheese, go with Edam Cheese. For a semi-hard profile, Formaella Arachovas Parnassou Cheese is the better fit. Flavor-wise, Edam Cheese suits recipes that want sweet, milky, nutty, buttery notes, while Formaella Arachovas Parnassou Cheese fits dishes calling for peppery, spicy.
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Frequently Asked Questions
Is Edam Cheese the same as Formaella Arachovas Parnassou Cheese?
No, they're distinct cheeses. Edam Cheese originates in Netherlands, while Formaella Arachovas Parnassou Cheese comes from Greece. Edam Cheese is made from cow milk; Formaella Arachovas Parnassou Cheese uses goat or sheep. Aging also differs: Edam Cheese is typically aged 3 months to longer, Formaella Arachovas Parnassou Cheese fresh or at least 3 months.
Is Edam Cheese similar to Formaella Arachovas Parnassou Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Edam Cheese for Formaella Arachovas Parnassou Cheese?
You can, but expect a shift in richness and milk character.
Does Edam Cheese taste like Formaella Arachovas Parnassou Cheese?
Edam Cheese reads as sweet, milky, nutty, buttery, while Formaella Arachovas Parnassou Cheese is peppery, spicy. Aromas also diverge. Edam Cheese leans almost no smell when young, and Formaella Arachovas Parnassou Cheese is closer to rich.
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.
What is Formaella Arachovas Parnassou Cheese made of?
Formaella Arachovas Parnassou Cheese is made from goat or sheep milk. It's typically aged fresh or at least 3 months. It originates in Greece.
Which should I choose, Edam Cheese or Formaella Arachovas Parnassou Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Edam Cheese is semi-hard, elastic, while Formaella Arachovas Parnassou Cheese is semi-hard.