Edam Cheese

Edam is a semi-hard Dutch cheese that is recognizable by its typically red or yellow wax coating. Made from partially skimmed cow's milk, it has a mild, slightly salty flavor and a firm but creamy texture. Edam ages well and does not spoil; instead, it hardens, which makes it an excellent cheese for long-term storage.

What is Edam Cheese?

Edam, renowned alongside Gouda as a popular Dutch cheese, shares its name with a historic cheese market in northern Holland. Known for its sweet, slightly rubbery texture, Edam becomes crystalline and Parmigiano-like when aged. Originating from 1439, it was primarily made with skimmed milk for export, favored for its durability during long sea voyages.

Traditionally shaped in round wooden presses designed to eliminate edges, this technique extended its shelf life and protected it from damage during transport. A key innovation in its production, the scalding of pressed and salted cheese in hot whey, enhances its signature texture and longevity. This practice was well-established in the Netherlands by the seventeenth century, predating similar methods in English cheese-making.

Edam's distinctive red rind, historically achieved with a turnsole dye mixed with urine for its alkaline properties, is now created through waxing—a method similar to sealing wine and bourbon bottles.

Globally acclaimed for its mellow flavor and appealing texture, Edam owes much of its fame to Dutch trading prowess. While delightful when young, Edam matures into a hard cheese with rich caramel and nutty flavors if aged longer. Its versatility makes it perfect for breakfast tables, melting dishes, or as a staple on cheese platters, ideally paired with fruits or wines, reflecting its enduring popularity and the adaptations it has inspired worldwide.