Edam Cheese vs Lor Cheese

Q: Is Edam Cheese the same as Lor Cheese?

No. Edam Cheese and Lor Cheese are distinct cheeses from Netherlands and Iran respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Edam Cheese for Lor Cheese?

In most recipes you can swap Edam Cheese for Lor Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Edam Cheese or Lor Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Edam Cheese is a rubber-textured to crystalline cow-milk cheese from Netherlands, while Lor Cheese is soft, originating in Iran.

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 Lor Cheese?

Lor is an Iranian whey cheese, similar to ricotta but firmer and less creamy. It is made from the whey of sheep's, goat's, or cow's milk with added milk and salt. This cheese is low in fat and mild in flavor, typically used in Iranian cuisine as a filling for pastries or as a spread.

What's the Difference Between Edam Cheese and Lor Cheese?

Origin: Edam Cheese (Netherlands), Lor Cheese (Iran)
Milk type: Edam Cheese (cow's milk), Lor Cheese (Whey (from semihard cheeses like Peche))
Milk treatment: Edam Cheese (pasteurized), Lor Cheese (Heated at ~212°F (100°C) for 30 minutes)
Texture: Edam Cheese (Rubber-textured to crystalline), Lor Cheese (Soft)
Aging: Edam Cheese (3 months to longer), Lor Cheese (Fresh)
Taste: Edam Cheese (Sweet, milky, nutty, buttery), Lor Cheese (Slightly sweet cream)

Side-by-Side Comparison

	Edam Cheese	Lor Cheese
Country of Origin	Netherlands	Iran
Specific Origin	North Of Holland	Azerbaijan And Kurdistan Provinces
Milk Type	Cow's milk	Whey (from semihard cheeses like Peche)
Milk Treatment	Pasteurized	Heated at ~212°F (100°C) for 30 minutes
Texture	Rubber-textured to crystalline	Soft
Rind	Smooth, waxed	—
Aging	3 months to longer	Fresh
Taste	Sweet, milky, nutty, buttery	Slightly sweet cream

Taste Comparison: Does Edam Cheese Taste Like Lor Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Lor Cheese brings slightly sweet cream character. On the nose, Edam Cheese offers almost no smell when young, contrasted with Lor Cheese's no particular smell. 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 Lor Cheese leans toward rich in serum proteins, especially albumin and globulin; high nutritional value. Aging plays into this as well. Edam Cheese at 3 months to longer develops a different profile than Lor Cheese at fresh.

Can You Substitute Edam Cheese for Lor Cheese?

Edam Cheese can stand in for Lor Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect rubber-textured to crystalline bite and body where the recipe calls for soft. Flavor-wise, Edam Cheese reads as sweet, milky, nutty, buttery while Lor Cheese brings slightly sweet cream notes.

Which Is Better, Edam Cheese or Lor Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a rubber-textured to crystalline cheese, go with Edam Cheese. For a soft profile, Lor Cheese is the better fit. Flavor-wise, Edam Cheese suits recipes that want sweet, milky, nutty, buttery notes, while Lor Cheese fits dishes calling for slightly sweet cream.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Edam Cheese the same as Lor Cheese?

No, they're distinct cheeses. Edam Cheese originates in Netherlands, while Lor Cheese comes from Iran. Aging also differs: Edam Cheese is typically aged 3 months to longer, Lor Cheese fresh.

Is Edam Cheese similar to Lor Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Edam Cheese for Lor Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Edam Cheese taste like Lor Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Lor Cheese is slightly sweet cream. Aromas also diverge. Edam Cheese leans almost no smell when young, and Lor Cheese is closer to no particular smell.

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 Lor Cheese made of?

Lor Cheese is made from milk (heated at ~212°f (100°c) for 30 minutes). It's typically aged fresh. It originates in Iran.

Which should I choose, Edam Cheese or Lor Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Edam Cheese is rubber-textured to crystalline, while Lor Cheese is soft.