Edam

What is Edam Cheese?

Edam takes its name from the town of Edam in the Dutch province of North Holland. It travels as well as it keeps. Rather than spoiling, it hardens over long stretches of time, which is why it followed ships and settlers into remote colonies. Between the 14th and 18th centuries it was the most popular cheese in the world.

The cheese is traditionally sold in flat-ended spheres with a pale yellow interior and a coat of red paraffin wax. Young Edam tastes mild, slightly salty or nutty, with almost no smell next to other cheeses. As it ages the flavor sharpens and the body firms up. Fat can run as low as 28 percent in dry matter, and that low fat content leaves modern Edam softer than a cheese such as cheddar.

Mild Edam suits peaches, melons, apricots and cherries. Older pieces are eaten with pears and apples. It goes on crackers and bread, sometimes served after the main course as cheese and biscuits. Pinot gris, dry Riesling, semidry Riesling, sparkling wine, Chardonnay and Shiraz all pair with it.

Spain and several of its former colonies call it queso de bola. In Yucatán the ball is halved, carved out and stuffed with seasoned ground meat, raisins, capers and olives, then braised in chicken stock and served as queso relleno. Czechs buy it as eidam and fry it for smazeny syr, a snack shared with Slovakia, where it comes with tartar sauce or mayonnaise. Indonesians bake keju edam into kaasstengels. Filipinos serve it at Noche Buena with jamon and pandesal, and in Sweden and Norway the red coat puts it on the Christmas Julbord.