Edam Cheese vs Mohant Cheese

Edam Cheese is a semi-hard, elastic cow-milk cheese from Netherlands, while Mohant Cheese is semi-soft, creamy, elastic and made from cow milk, originating in Slovenia.

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 Mohant Cheese?

Mohant is a semi-soft cheese from Bohinj in Slovenia with protected geographical origin status. It is known for an aggressive smell and a sharp, piquant taste that stops short of burning and can turn slightly bitter.

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

• Origin: Edam Cheese (Netherlands), Mohant Cheese (Slovenia)
• Milk treatment: Edam Cheese (pasteurized), Mohant Cheese (Raw)
• Texture: Edam Cheese (Semi-hard, elastic), Mohant Cheese (Semi-soft, creamy, elastic)
• Aging: Edam Cheese (3 months to longer), Mohant Cheese (1 to 2 months)
• Taste: Edam Cheese (Sweet, milky, nutty, buttery), Mohant Cheese (Tangy, sharp, and can be slightly bitter)

Side-by-Side Comparison

Taste Comparison: Does Edam Cheese Taste Like Mohant Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Mohant Cheese brings tangy, sharp, and can be slightly bitter character. On the nose, Edam Cheese offers almost no smell when young, contrasted with Mohant Cheese's strong, distinctive. 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 Mohant Cheese leans toward result of proteolysis and lipolysis, known for its distinctive, strong smell. Aging plays into this as well. Edam Cheese at 3 months to longer develops a different profile than Mohant Cheese at 1 to 2 months.

Can You Substitute Edam Cheese for Mohant Cheese?

In most recipes, Edam Cheese and Mohant Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard, elastic bite and body where the recipe calls for semi-soft, creamy, elastic. Flavor-wise, Edam Cheese reads as sweet, milky, nutty, buttery while Mohant Cheese brings tangy, sharp, and can be slightly bitter notes.

Which Is Better, Edam Cheese or Mohant 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-soft, creamy, elastic profile, Mohant Cheese is the better fit. Flavor-wise, Edam Cheese suits recipes that want sweet, milky, nutty, buttery notes, while Mohant Cheese fits dishes calling for tangy, sharp, and can be slightly bitter.

Frequently Asked Questions

Is Edam Cheese the same as Mohant Cheese?

No, they're distinct cheeses. Edam Cheese originates in Netherlands, while Mohant Cheese comes from Slovenia. Aging also differs: Edam Cheese is typically aged 3 months to longer, Mohant Cheese 1 to 2 months.

Is Edam Cheese similar to Mohant Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Edam Cheese for Mohant Cheese?

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

Does Edam Cheese taste like Mohant Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Mohant Cheese is tangy, sharp, and can be slightly bitter. Aromas also diverge. Edam Cheese leans almost no smell when young, and Mohant Cheese is closer to strong, distinctive.

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 Mohant Cheese made of?

Mohant Cheese is made from cow milk (raw), using animal rennet. It's typically aged 1 to 2 months. It originates in Slovenia.

Which should I choose, Edam Cheese or Mohant Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Edam Cheese is semi-hard, elastic, while Mohant Cheese is semi-soft, creamy, elastic.