Edam Cheese vs Robiola Cheese

Edam Cheese is a rubber-textured to crystalline cow-milk cheese from Netherlands, while Robiola Cheese is soft-ripened, creamy and made from cow, goat, or sheep 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 Robiola Cheese?

Robiola is an Italian soft-ripened cheese from the Langhe, made with varying proportions of cow's, goat's and sheep's milk. Its taste and look shift by producer, from the rindless Robiola di Roccaverano to the bloomy-rinded Robiola Lombardia.

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

• Origin: Edam Cheese (Netherlands), Robiola Cheese (Italy)
• Milk type: Edam Cheese (cow's milk), Robiola Cheese (cow, goat, sheep)
• Texture: Edam Cheese (Rubber-textured to crystalline), Robiola Cheese (soft-ripened, creamy)
• Rind: Edam Cheese (Smooth, waxed), Robiola Cheese (bloomy, or none depending on variety)
• Taste: Edam Cheese (Sweet, milky, nutty, buttery), Robiola Cheese (tangy, mildly sour)

Side-by-Side Comparison

Taste Comparison: Does Edam Cheese Taste Like Robiola Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Robiola Cheese brings tangy, mildly sour character. On the nose, Edam Cheese offers almost no smell when young, contrasted with Robiola Cheese's mild, no ammonia. 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 Robiola Cheese leans toward smooth and full, tangy-lactic, sweet and yielding in the roccaverano style.

Can You Substitute Edam Cheese for Robiola Cheese?

Edam Cheese can stand in for Robiola 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 soft-ripened, creamy. Flavor-wise, Edam Cheese reads as sweet, milky, nutty, buttery while Robiola Cheese brings tangy, mildly sour notes.

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

Frequently Asked Questions

Is Edam Cheese the same as Robiola Cheese?

No, they're distinct cheeses. Edam Cheese originates in Netherlands, while Robiola Cheese comes from Italy. Edam Cheese is made from cow milk; Robiola Cheese uses cow, goat, or sheep.

Is Edam Cheese similar to Robiola Cheese?

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

Can I substitute Edam Cheese for Robiola Cheese?

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

Does Edam Cheese taste like Robiola Cheese?

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

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 Robiola Cheese made of?

Robiola Cheese is made from cow, goat, or sheep milk. It originates in Italy.

Which should I choose, Edam Cheese or Robiola Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Edam Cheese is rubber-textured to crystalline, while Robiola Cheese is soft-ripened, creamy.