Edam Cheese vs Graviera Naxou Cheese
Edam Cheese
Graviera Naxou Cheese
Edam Cheese is a semi-hard, elastic cow-milk cheese from Netherlands, while Graviera Naxou Cheese is hard, elastic and made from cow, goat, or sheep milk, originating in Greece.
Buy Edam Cheese
Buy Graviera Naxou Cheese
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 Graviera Naxou Cheese?
Graviera Naxou is a yellow hard cheese from the Greek island of Naxos, made with pasteurized cow's milk and up to 20 percent sheep's milk. It is known for its delicate, slightly sharp aroma and its PDO status, held since 1996.
What's the Difference Between Edam Cheese and Graviera Naxou Cheese?
- Origin: Edam Cheese (Netherlands), Graviera Naxou Cheese (Greece)
- Milk type: Edam Cheese (Cow's milk), Graviera Naxou Cheese (Cow's milk, sometimes with sheep's or goat's milk)
- Texture: Edam Cheese (Semi-hard, elastic), Graviera Naxou Cheese (Hard, elastic)
- Rind: Edam Cheese (Smooth, waxed), Graviera Naxou Cheese (Smear rind)
- Aging: Edam Cheese (3 months to longer), Graviera Naxou Cheese (3 months)
Side-by-Side Comparison
| Edam Cheese | Graviera Naxou Cheese | |
|---|---|---|
| Country of Origin | Netherlands | Greece |
| Specific Origin | North Of Holland | Naxos |
| Milk Type | Cow's milk | Cow's milk, sometimes with sheep's or goat's milk |
| Milk Treatment | Pasteurized | Pasteurized |
| Texture | Semi-hard, elastic | Hard, elastic |
| Rind | Smooth, waxed | Smear rind |
| Aging | 3 months to longer | 3 months |
| Taste | Sweet, milky, nutty, buttery | — |
Taste Comparison: Does Edam Cheese Taste Like Graviera Naxou Cheese?
Their flavor profiles are distinct. On the nose, Edam Cheese offers almost no smell when young, contrasted with Graviera Naxou Cheese's delicate, slightly sharp. 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 Graviera Naxou Cheese leans toward produced traditionally, small-scale, without starter, renneted at 91–97°f, aged at least 3 months. Aging plays into this as well. Edam Cheese at 3 months to longer develops a different profile than Graviera Naxou Cheese at 3 months.
Can You Substitute Edam Cheese for Graviera Naxou Cheese?
Edam Cheese can stand in for Graviera Naxou 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 hard, elastic.
Which Is Better, Edam Cheese or Graviera Naxou 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 hard, elastic profile, Graviera Naxou Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Edam Cheese the same as Graviera Naxou Cheese?
No, they're distinct cheeses. Edam Cheese originates in Netherlands, while Graviera Naxou Cheese comes from Greece. Edam Cheese is made from cow milk; Graviera Naxou Cheese uses cow, goat, or sheep. Aging also differs: Edam Cheese is typically aged 3 months to longer, Graviera Naxou Cheese 3 months.
Is Edam Cheese similar to Graviera Naxou Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Edam Cheese for Graviera Naxou Cheese?
You can, but expect a shift in richness and milk character.
Does Edam Cheese taste like Graviera Naxou Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Graviera Naxou Cheese made of?
Graviera Naxou Cheese is made from cow, goat, or sheep milk (pasteurized), using traditional lamb's stomach rennet. It's typically aged 3 months. It originates in Greece.
Which should I choose, Edam Cheese or Graviera Naxou Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Edam Cheese is semi-hard, elastic, while Graviera Naxou Cheese is hard, elastic.