Edam Cheese vs San Michali Cheese

Edam Cheese is a rubber-textured to crystalline cow-milk cheese from Netherlands, while San Michali Cheese is compact, with very small irregular holes and made from cow milk, originating in Greece.

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 San Michali Cheese?

San Michali is a hard cow's milk cheese from the Greek island of Syros, aged at least four months. It carries PDO status, tastes salty and piquant, and is one of the most expensive cheeses in Greece.

What's the Difference Between Edam Cheese and San Michali Cheese?

• Origin: Edam Cheese (Netherlands), San Michali Cheese (Greece)
• Texture: Edam Cheese (Rubber-textured to crystalline), San Michali Cheese (Compact, with very small irregular holes)
• Rind: Edam Cheese (Smooth, waxed), San Michali Cheese (Often covered with paraffin)
• Aging: Edam Cheese (3 months to longer), San Michali Cheese (At least four months)
• Taste: Edam Cheese (Sweet, milky, nutty, buttery), San Michali Cheese (Salty, peppery)

Side-by-Side Comparison

Taste Comparison: Does Edam Cheese Taste Like San Michali Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while San Michali Cheese brings salty, peppery character. Aging plays into this as well. Edam Cheese at 3 months to longer develops a different profile than San Michali Cheese at at least four months.

Can You Substitute Edam Cheese for San Michali Cheese?

In most recipes, Edam Cheese and San Michali 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 compact, with very small irregular holes. Flavor-wise, Edam Cheese reads as sweet, milky, nutty, buttery while San Michali Cheese brings salty, peppery notes.

Which Is Better, Edam Cheese or San Michali 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 compact, with very small irregular holes profile, San Michali Cheese is the better fit. Flavor-wise, Edam Cheese suits recipes that want sweet, milky, nutty, buttery notes, while San Michali Cheese fits dishes calling for salty, peppery.

Frequently Asked Questions

Is Edam Cheese the same as San Michali Cheese?

No, they're distinct cheeses. Edam Cheese originates in Netherlands, while San Michali Cheese comes from Greece. Aging also differs: Edam Cheese is typically aged 3 months to longer, San Michali Cheese at least four months.

Is Edam Cheese similar to San Michali Cheese?

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

Can I substitute Edam Cheese for San Michali Cheese?

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

Does Edam Cheese taste like San Michali Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while San Michali Cheese is salty, peppery.

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 San Michali Cheese made of?

San Michali Cheese is made from cow milk (pasteurized). It's typically aged at least four months. It originates in Greece.

Which should I choose, Edam Cheese or San Michali Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Edam Cheese is rubber-textured to crystalline, while San Michali Cheese is compact, with very small irregular holes.