Edam Cheese vs Parmesan Cheese

Edam Cheese is a rubber-textured to crystalline cow-milk cheese from Netherlands, while Parmesan Cheese is hard, artisan and made from cow milk, originating in Italy.

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 Parmesan Cheese?

Parmesan, or Parmigiano Reggiano, is a hard granular cow's milk cheese from northern Italy, aged at least 12 months. It is known for its sharp, salty, savory taste, which comes from an unusually high level of glutamate.

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

• Origin: Edam Cheese (Netherlands), Parmesan Cheese (Italy)
• Milk treatment: Edam Cheese (pasteurized), Parmesan Cheese (unpasteurized)
• Texture: Edam Cheese (Rubber-textured to crystalline), Parmesan Cheese (hard, artisan)
• Rind: Edam Cheese (Smooth, waxed), Parmesan Cheese (natural)
• Aging: Edam Cheese (3 months to longer), Parmesan Cheese (minimum 12 months, average 2 years)
• Taste: Edam Cheese (Sweet, milky, nutty, buttery), Parmesan Cheese (salty, savory)

Side-by-Side Comparison

Taste Comparison: Does Edam Cheese Taste Like Parmesan Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Parmesan Cheese brings salty, savory character. On the nose, Edam Cheese offers almost no smell when young, contrasted with Parmesan Cheese's nutty, strong. 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 Parmesan Cheese leans toward sharp, salty, savory, strong umami. Aging plays into this as well. Edam Cheese at 3 months to longer develops a different profile than Parmesan Cheese at minimum 12 months, average 2 years.

Can You Substitute Edam Cheese for Parmesan Cheese?

In most recipes, Edam Cheese and Parmesan Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect rubber-textured to crystalline bite and body where the recipe calls for hard, artisan. Flavor-wise, Edam Cheese reads as sweet, milky, nutty, buttery while Parmesan Cheese brings salty, savory notes.

Which Is Better, Edam Cheese or Parmesan 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 hard, artisan profile, Parmesan Cheese is the better fit. Flavor-wise, Edam Cheese suits recipes that want sweet, milky, nutty, buttery notes, while Parmesan Cheese fits dishes calling for salty, savory.

Frequently Asked Questions

Is Edam Cheese the same as Parmesan Cheese?

No, they're distinct cheeses. Edam Cheese originates in Netherlands, while Parmesan Cheese comes from Italy. Aging also differs: Edam Cheese is typically aged 3 months to longer, Parmesan Cheese minimum 12 months, average 2 years.

Is Edam Cheese similar to Parmesan Cheese?

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

Can I substitute Edam Cheese for Parmesan Cheese?

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

Does Edam Cheese taste like Parmesan Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Parmesan Cheese is salty, savory. Aromas also diverge. Edam Cheese leans almost no smell when young, and Parmesan Cheese is closer to nutty, strong.

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 Parmesan Cheese made of?

Parmesan Cheese is made from cow milk (unpasteurized), using animal (calf rennet) rennet. It's typically aged minimum 12 months, average 2 years. It originates in Italy.

Which should I choose, Edam Cheese or Parmesan Cheese?

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