Edam

Dutch Edam, with grapes

Named after the town Edam, in the Province of North Holland, this pale yellow cheese, known in Spanish as queso de bola, meaning “ball cheese”, is traditionally sold in spheres, coated in red paraffin.

Edam has a very mild taste, smooth and nutty, with almost no smell when you compare it to most other cheeses. It has a significantly lower fat content compared to others, which means it is quite soft. Mild Edam is considered compatible with fruits, such as peaches, melons, and cherries, where as aged Edam is often eaten with apples and pears. Commonly eaten on crackers and bread, a glass of Pinot Noir is a recommended wine to accompany the cheese.

Made using skimmed or semi skimmed milk, Edam is usually consumed young, where the texture is elastic and supple. Aged Edam is left to mature for at least 17 weeks and is sold with a black coating.

Edam travels well. This fact made it a popular cheese in the 14th through 18th Centuries, both at Sea and in remote colonies. Considered a delicacy in Spanish and Latin American Countries, Edam is made from cow’s milk and is sold world wide.

True Edam has the mark of Holland on the rind, but it has been widely exported and imitated. Edam can be served on a platter and as a dessert cheese.