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Edam Cheese vs Mahón-Menorca Cheese
Edam Cheese
Mahón-Menorca Cheese
In this article, we'll explore the answers to the most common questions about Edam Cheese and Mahón-Menorca Cheese, including:
- "What is the difference between Edam Cheese and Mahón-Menorca Cheese?"
- "Is Edam Cheese and Mahón-Menorca Cheese the same?"
- "How does Edam Cheese compare to Mahón-Menorca Cheese cheese?"
- "How does the taste of Edam Cheese compare to Mahón-Menorca Cheese?"
- "Is Edam Cheese or Mahón-Menorca Cheese better?"
Edam Cheese Overview
Edam is a semi-hard Dutch cheese that is recognizable by its typically red or yellow wax coating. Made from partially skimmed cow's milk, it has a mild, slightly salty flavor and a firm but creamy texture. Edam ages well and does not spoil; instead, it hardens, which makes it an excellent cheese for long-term storage.
Mahón-Menorca Cheese Overview
Mahón-Menorca is a cow's milk cheese from the island of Menorca in the Balearic Islands. It has a square shape with rounded edges and is known for its orange rind and soft to hard texture depending on age. The flavor is slightly salty and tangy, with buttery notes in younger cheeses and a sharper taste in older ones.
Comparing the Two Cheeses
Country of Origin
Edam Cheese comes from Netherlands. Mahón-Menorca Cheese originated from Spain.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Edam is not a protected cheese. Mahón-Menorca Cheese has a PDO (1996), PDO (1985).
Milk Type and Treatment
Edam Cheese is made with cow milk that is typically pasteurized. Mahón-Menorca Cheese is made with cow or sheep milk that is typically raw.
Composition and Texture
Edam's texture can be described as "rubber-textured to crystalline". Mahón-Menorca's texture can be described as "firm".
Taste and Aroma
Edam Cheese has a sweet, milky, nutty, buttery taste. Mahón-Menorca Cheese has a salty and spicy taste. Mahón-Menorca's aroma can be described as "lactic, buttery".
Appearance and Aging
Edam Cheese's appearance is colored red , is available in round and is aged 3 months to longer . Mahón-Menorca Cheese has a color of ivory-yellow to orangey or brownish gray , comes in parallelepiped shape and has an aging period of tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months .
Rind and Rennet Type
Edam Cheese's rind is described as smooth, waxed . Mahón-Menorca Cheese's rind is described as characteristic orangish , with vegetable (cynara cardunculus) rennet.
Ranking
Edam is ranked #14 out of 996 types based on community views. Mahón-Menorca is ranked #224 out of 996 types based on community views.
Side-by-Side Comparison Table
| Edam Cheese | Mahón-Menorca Cheese | |
|---|---|---|
| Country of Origin | Netherlands | Spain |
| Specific Origin | North Of Holland | Menorca, Balearic Islands |
| Certification | Not Specified | PDO (1996), PDO (1985) |
| Milk Type | Cow's milk | Friesian, Menorcan, Brown Alpine cow’s milk, some ewe’s milk (max 5%) |
| Milk Treatment | Pasteurized | Raw or any authorized preservation technology |
| Rind | Smooth, waxed | Characteristic orangish |
| Texture | Rubber-textured to crystalline | Firm |
| Taste | Sweet, milky, nutty, buttery | Salty and spicy |
| Aroma | Not Specified | Lactic, buttery |
| Colors | Red | Ivory-yellow to orangey or brownish gray |
| Forms | Round | Parallelepiped shape |
| Age | 3 months to longer | Tender: 21-60 days, Semi-cured: 2-5 months, Vintage: >5 months |
| Rennet Type | Not Specified | Vegetable (Cynara cardunculus) |
Which One Should You Choose?
If you prefer a rubber-textured to crystalline cheese, go for Edam. But if you enjoy a firm consistency, Mahón-Menorca might be the better pick. Edam has a sweet, milky, nutty, buttery taste, making it great for various dishes. Meanwhile, Mahón-Menorca offers a salty and spicy profile, ideal for different meals.
