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Edam Cheese vs Parmigiano Reggiano Cheese

Origin and Certification

Edam Cheese originates from Netherlands, specifically from North of Holland. It is not classified as a protected cheese. Parmigiano Reggiano Cheese comes from Italy, specifically from Emilia-Romagna region. It is certified with designations including PDO (1996).

Milk Type and Treatment

Edam Cheese can be made out of milk from cow's milk and is typically mostly pasteurized during processing. Similarly, Parmigiano Reggiano Cheese uses milk that is cow's milk and is typically raw 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, Parmigiano Reggiano Cheese shows that it has a fat content of minimum 32% . The texture is described as grainy, flaky.

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, Parmigiano Reggiano Cheese is described by a general flavor of umami and notes of lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. Its aroma is described as mild, milky.

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, Parmigiano Reggiano Cheese features a color that is straw or light straw, comes in cylindrical, slightly convex sides, and has an aging period of 12 to 36 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 Parmigiano Reggiano Cheese is hard, with rennet type calf rennet.

Edam Cheese Parmigiano Reggiano Cheese
Country of Origin Netherlands Italy
Specific Origin North of Holland Emilia-Romagna region
Certification None PDO (1996)
Milk Type Cow's Milk Cow's milk
Milk Treatment Mostly pasteurized Raw
Fat Content Minimum 32%
Rind Smooth, waxed Hard
Texture Rubber-textured to crystalline Grainy, flaky
Flavor Sweet, milky, nutty, buttery Umami
Flavor Notes Sweet milky-ness, light Brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities Lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty
Aroma Mild, Milky
Colors Red Straw or light straw
Forms Round Cylindrical, slightly convex sides
Age 3 months to longer 12 to 36 months
Rennet Type Calf rennet