Edam Cheese vs Paški Sir Cheese

Edam Cheese is a rubber-textured to crystalline cow-milk cheese from Netherlands, while Paški Sir Cheese is slightly elastic, granular and made from sheep milk, originating in Croatia.

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 Paški Sir Cheese?

Paški sir is a hard sheep milk cheese from the Croatian island of Pag, where salt-laden wind shapes the plants the sheep eat. It carries Protected Designation of Origin status and has won gold and Super Gold at the World Cheese Awards.

What's the Difference Between Edam Cheese and Paški Sir Cheese?

• Origin: Edam Cheese (Netherlands), Paški Sir Cheese (Croatia)
• Milk type: Edam Cheese (cow's milk), Paški Sir Cheese (Sheep’s milk)
• Texture: Edam Cheese (Rubber-textured to crystalline), Paški Sir Cheese (Slightly elastic, granular)
• Rind: Edam Cheese (Smooth, waxed), Paški Sir Cheese (Hard)
• Aging: Edam Cheese (3 months to longer), Paški Sir Cheese (Minimum of two months, up to five months)
• Taste: Edam Cheese (Sweet, milky, nutty, buttery), Paški Sir Cheese (salty, savory, tangy)

Side-by-Side Comparison

Taste Comparison: Does Edam Cheese Taste Like Paški Sir Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Paški Sir Cheese brings salty, savory, tangy character. On the nose, Edam Cheese offers almost no smell when young, contrasted with Paški Sir Cheese's pleasant. Aging plays into this as well. Edam Cheese at 3 months to longer develops a different profile than Paški Sir Cheese at minimum of two months, up to five months.

Can You Substitute Edam Cheese for Paški Sir Cheese?

Edam Cheese can stand in for Paški Sir Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect rubber-textured to crystalline bite and body where the recipe calls for slightly elastic, granular. Flavor-wise, Edam Cheese reads as sweet, milky, nutty, buttery while Paški Sir Cheese brings salty, savory, tangy notes.

Which Is Better, Edam Cheese or Paški Sir 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 slightly elastic, granular profile, Paški Sir Cheese is the better fit. Flavor-wise, Edam Cheese suits recipes that want sweet, milky, nutty, buttery notes, while Paški Sir Cheese fits dishes calling for salty, savory, tangy.

Frequently Asked Questions

Is Edam Cheese the same as Paški Sir Cheese?

No, they're distinct cheeses. Edam Cheese originates in Netherlands, while Paški Sir Cheese comes from Croatia. Edam Cheese is made from cow milk; Paški Sir Cheese uses sheep. Aging also differs: Edam Cheese is typically aged 3 months to longer, Paški Sir Cheese minimum of two months, up to five months.

Is Edam Cheese similar to Paški Sir Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Edam Cheese for Paški Sir Cheese?

You can, but expect a shift in richness and milk character.

Does Edam Cheese taste like Paški Sir Cheese?

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

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 Paški Sir Cheese made of?

Paški Sir Cheese is made from sheep milk (pasteurized), using natural rennet. It's typically aged minimum of two months, up to five months. It originates in Croatia.

Which should I choose, Edam Cheese or Paški Sir Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Edam Cheese is rubber-textured to crystalline, while Paški Sir Cheese is slightly elastic, granular.