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Edam Cheese vs Monterey Jack Cheese

Origin and Certification

Edam Cheese originates from Netherlands, specifically from North of Holland. It is not classified as a protected cheese. Monterey Jack Cheese comes from United States, specifically from Monterey County, California. It does not have protected designation status.

Milk Type and Treatment

Edam Cheese can be made out of milk from cow's milk and is typically mostly pasteurized during processing. Similarly, Monterey Jack Cheese uses milk that is pasteurized cow's milk and is typically pasteurized during processing.

Composition and Texture

Edam Cheese's composition reveals that the fat content is not specified . The texture is described as rubber-textured to crystalline. Similarly, Monterey Jack Cheese shows that it has a fat content of not less than 50% on a dry basis and a moisture content of not more than 44%. The texture is described as mild to firm.

Flavor and Aroma

Edam Cheese's flavor profile is characterized by a general flavor of sweet, milky, nutty, buttery and notes of sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities. The aroma is not specified.. Similarly, Monterey Jack Cheese is described by a general flavor of mild to full-flavored and notes of a cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses.. The aroma is not specified..

Appearance and Aging

Edam Cheese's appearance can be described by its color, which is red, and it is available in round. This variety is aged 3 months to longer. Similarly, Monterey Jack Cheese features a color that is cream to golden, comes in various forms, and has an aging period of six weeks to ten months.

Rind and Rennet Type

Edam Cheese's rind is described as smooth, waxed, and it uses an unspecified type rennet. Similarly, the rind of Monterey Jack Cheese is not specified, with rennet type animal.

Edam Cheese Monterey Jack Cheese
Country of Origin Netherlands United States
Specific Origin North of Holland Monterey County, California
Milk Type Cow's Milk Pasteurized cow's milk
Milk Treatment Mostly pasteurized Pasteurized
Fat Content Not less than 50% on a dry basis
Moisture Content Not more than 44%
Rind Smooth, waxed
Texture Rubber-textured to crystalline Mild to firm
Flavor Sweet, milky, nutty, buttery Mild to full-flavored
Flavor Notes Sweet milky-ness, light Brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities A cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses.
Colors Red Cream to golden
Forms Round
Age 3 months to longer Six weeks to ten months
Rennet Type Animal