Edam Cheese vs Passendale Cheese

Edam Cheese is a semi-hard, elastic cow-milk cheese from Netherlands, while Passendale Cheese is semi-soft, soft-ripened and made from cow milk, originating in Belgium.

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 Passendale Cheese?

Passendale is a Belgian cheese from the village of the same name, shaped like a round loaf of bread with a hard brown edible rind. It counts among the best-known cheeses of Belgium, with a golden, creamy interior, a mild flavor and a slightly sweet bouquet.

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

• Origin: Edam Cheese (Netherlands), Passendale Cheese (Belgium)
• Texture: Edam Cheese (Semi-hard, elastic), Passendale Cheese (Semi-soft, soft-ripened)
• Rind: Edam Cheese (Smooth, waxed), Passendale Cheese (natural)
• Aging: Edam Cheese (3 months to longer), Passendale Cheese (Bel Age ripens for 6 months)
• Taste: Edam Cheese (Sweet, milky, nutty, buttery), Passendale Cheese (mild)

Side-by-Side Comparison

Taste Comparison: Does Edam Cheese Taste Like Passendale Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Passendale Cheese brings mild character. On the nose, Edam Cheese offers almost no smell when young, contrasted with Passendale Cheese's sweet. 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 Passendale Cheese leans toward mild, slightly sweet. Aging plays into this as well. Edam Cheese at 3 months to longer develops a different profile than Passendale Cheese at bel age ripens for 6 months.

Can You Substitute Edam Cheese for Passendale Cheese?

In most recipes, Edam Cheese and Passendale 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, soft-ripened. Flavor-wise, Edam Cheese reads as sweet, milky, nutty, buttery while Passendale Cheese brings mild notes.

Which Is Better, Edam Cheese or Passendale 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, soft-ripened profile, Passendale Cheese is the better fit. Flavor-wise, Edam Cheese suits recipes that want sweet, milky, nutty, buttery notes, while Passendale Cheese fits dishes calling for mild.

Frequently Asked Questions

Is Edam Cheese the same as Passendale Cheese?

No, they're distinct cheeses. Edam Cheese originates in Netherlands, while Passendale Cheese comes from Belgium. Aging also differs: Edam Cheese is typically aged 3 months to longer, Passendale Cheese bel age ripens for 6 months.

Is Edam Cheese similar to Passendale Cheese?

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

Can I substitute Edam Cheese for Passendale Cheese?

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

Does Edam Cheese taste like Passendale Cheese?

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

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 Passendale Cheese made of?

Passendale Cheese is made from cow milk (pasteurized). It's typically aged bel age ripens for 6 months. It originates in Belgium.

Which should I choose, Edam Cheese or Passendale Cheese?

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