Edam 101: Nutrition, Benefits, How To Use, Buy, Store | Edam Cheese: A Complete Guide

What is Edam

Edam is a mild, semi-hard cheese from the Netherlands that’s been around for centuries. It’s made from cow’s milk and is known for its smooth texture and slightly nutty taste. The cheese gets its name from the town of Edam, where it was originally produced, but now it’s made in many places. What makes Edam stand out is its pale yellow color and the way it’s traditionally coated in red or yellow wax, which helps to keep it fresh. People usually eat it as slices on sandwiches or crackers, or even melted in dishes like grilled cheese sandwiches. It’s not as sharp as some other cheeses like cheddar, making it a great choice for those who prefer a milder flavor. Edam is also rich in protein and calcium, so it’s a good snack option if you’re looking for something that tastes good and is a bit more nutritious.

Other Names of Edam

Edam is known by a few other names, depending on where you are or how it’s being used. Here’s a list of some of them:

1. Dutch Edam – This is just a more formal way to refer to it, especially since it originally comes from the Netherlands. You’ll see this name used when people are talking about the traditional version of the cheese.
2. Maasdam – While this is technically a different cheese, it’s often confused with Edam because of its similar texture. Maasdam is a bit sweeter and has holes in it, like Swiss cheese, but some people mix up the two.
3. Edammer – This is another term that’s used to refer to Edam cheese, particularly in Germany and surrounding countries. It’s basically just a different way to say Edam in some places.
4. Red Wax Edam – This is more of a nickname than an official name. It’s called this because of the way Edam cheese is often coated in red wax before it’s sold. So, it’s just a way to describe it visually.
5. Gouda’s cousin – Okay, this isn’t an official name, but sometimes people refer to Edam as a “cousin” of Gouda because both are Dutch cheeses and have some similar qualities, like being semi-hard and mild in flavor.

Nutritional Value of Edam

Here is a general overview of the nutritional value of Edam cheese per 100 grams:

Nutrient	Amount per 100g
Calories	357 kcal
Protein	24.99 g
Fat	27.80 g
Saturated fat	17.75 g
Monounsaturated fat	8.08 g
Polyunsaturated fat	0.84 g
Carbohydrates	0.00 g
Sugar	0.00 g
Fiber	0.0 g
Cholesterol	104 mg
Calcium	731 mg
Iron	0.19 mg
Magnesium	22 mg
Phosphorus	452 mg
Potassium	98 mg
Sodium	660 mg
Zinc	3.75 mg
Vitamin C	0.0 mg
Vitamin B6	0.057 mg
Vitamin B12	1.05 µg
Vitamin A	315 IU
Vitamin D	24 IU

Benefits of Edam

Here are some benefits of Edam cheese, and I think you’ll find them pretty interesting:

1. High in Protein – Edam is packed with protein, which is awesome for building muscles and keeping you full longer. If you’re working out or just want a snack that sticks with you, Edam is a solid choice.
2. Rich in Calcium – Like most cheeses, Edam is rich in calcium. This is great for your bones and teeth, and it can help keep them strong as you get older. So, it’s kind of a tasty way to get a good nutrient!
3. Low in Fat – Compared to some other cheeses, Edam is lower in fat, especially when compared to something like cheddar. That makes it a good option if you’re looking for a healthier cheese but still want something flavorful.
4. Contains Vitamins – Edam also has vitamins like A and B12, which help with vision, energy, and brain function. It’s a nice way to get a few extra nutrients while enjoying a tasty snack.
5. Good for Gut Health – Edam contains probiotics, which are helpful for your digestive system. They can improve gut health and make sure everything down there is running smoothly.
6. Versatile for Recipes – You can use Edam in lots of different ways, from sandwiches to salads, and even in baked dishes like quiches. It’s a versatile cheese that can fit into just about any meal, which is super convenient.

Varieties of Edam

Edam comes in a few different varieties, and each one has its own little twist. Here’s a breakdown of some of them:

1. Young Edam – This is the fresh, soft version of Edam that’s usually the mildest. It’s just been aged for a short time, so it’s super smooth and has that classic creamy, nutty taste. It’s perfect if you want something light and not too strong in flavor.
2. Aged Edam – When Edam is aged for several months, it becomes firmer and the flavor gets richer. The longer it’s aged, the more intense the taste becomes, with a sharper, nuttier profile. Some aged versions even have tiny crystals inside, giving it a bit of extra texture.
3. Smoked Edam – This one’s pretty cool because it has a smoky flavor that’s added through a special smoking process. It’s a great option if you like that outdoor, BBQ kind of taste mixed with the smoothness of the original Edam. It’s a bit more intense, but still not as strong as some other smoked cheeses.
4. Light Edam – For those watching their calorie or fat intake, this version is made to be lower in fat, but it still keeps that same familiar flavor. It’s a good option if you want to enjoy Edam but with fewer calories.
5. Spiced Edam – Sometimes Edam gets flavored with things like herbs, garlic, or spices. This gives the cheese a fun twist and can make it more interesting if you’re looking for something different. It’s a bit of a surprise, especially if you love experimenting with different flavors!

Each variety of Edam has its own thing going on, so depending on what you’re in the mood for, there’s always an Edam that’ll fit the bill.

What Does Edam Taste Like

Edam has a pretty mild, slightly nutty flavor that’s not too overpowering, which makes it great for people who don’t like super strong cheeses. It’s kind of smooth and creamy when you bite into it, with a bit of a salty taste but nothing too sharp. The more it ages, the more it develops a deeper, richer taste, but even then, it’s still on the milder side compared to something like sharp cheddar. Some people say it has a slight sweetness to it, too. It’s definitely a cheese that doesn’t overwhelm your taste buds, so you can enjoy it on its own, in sandwiches, or melted into dishes. The texture is nice and firm, but it’s not too crumbly. Overall, Edam is one of those cheeses that’s super easy to enjoy, whether you’re a cheese pro or just starting to explore different flavors.

How Edam is Made

Making Edam at home is lengthy project but it is worth to give it a try. It takes a little time and patience, but the end result is totally worth it!

What You’ll Need:

• Whole milk – About 2-3 gallons for a small batch.
• Cheese culture – These are special bacteria that help the milk turn into cheese. You can buy this online or at specialty food stores.
• Rennet – This is what makes the milk curdle and start turning into cheese. You can find it in liquid or tablet form.
• Salt – For flavor and preservation.
• Cheese mold – A round mold or a special Edam cheese form.
• Cheese wax (optional) – To coat the cheese and keep it protected during aging.

Steps to Make Edam:

1. Heat the Milk – Start by warming your milk in a large pot over low heat. You want it to get to about 85°F (29°C), which is warm but not too hot. Stir it gently as it heats, so it doesn’t scorch.
2. Add the Cheese Culture – Once the milk has reached the right temperature, sprinkle in the cheese culture. This is what gives Edam its flavor and texture. Stir it in gently and let it sit for about 45 minutes to allow the bacteria to work their magic.
3. Add Rennet – After the culture has had some time to work, it’s time to add the rennet. Dissolve the rennet in a small amount of water, then stir it into the milk. The rennet helps the milk coagulate and form curds. Let the milk sit undisturbed for about 30 minutes. During this time, it should start to firm up and form a curd.
4. Cut the Curds – Once the curd has formed, cut it into small pieces using a knife. These little pieces will eventually turn into the texture of the cheese. The smaller the curds, the firmer your final cheese will be, so make sure they’re small enough.
5. Cook the Curds – Slowly heat the curds to about 110°F (43°C) while gently stirring. This process helps the curds expel moisture, which makes them firm up. You’ll need to keep stirring gently for about 30 minutes to make sure the curds don’t clump together.
6. Drain the Whey – Once the curds are cooked, you’ll need to separate them from the liquid (which is called whey). You can do this by pouring the mixture through a cheesecloth or fine strainer. Let the whey drain out completely, but keep the curds in the cloth or strainer.
7. Press the Cheese – Now that you have your curds, it’s time to press them into shape. Put the curds into your cheese mold and press down to remove any extra whey. You’ll need to press the cheese for several hours (usually about 6 to 12 hours), turning it occasionally to make sure it forms an even shape. The pressing will help it firm up and become solid.
8. Salt the Cheese – After pressing, the cheese needs to be salted. Rub salt all over the outside of the cheese or mix it into the curds before pressing them. Salt helps with flavor, preservation, and texture. Let the cheese rest for about 24 hours after salting.
9. Age the Cheese – This is where the real magic happens! Edam is typically aged for anywhere from 2 weeks to 6 months, depending on how strong or mild you want it. If you like it mild, go for a shorter aging time. If you like it sharper and firmer, age it for longer. Store it in a cool, humid place (like a cheese cave or a fridge that’s around 50°F/10°C) and turn it every couple of days to make sure it ages evenly.
10. Wax the Cheese (Optional) – If you want to store your Edam for longer, you can coat it in cheese wax. Melt the wax and dip your cheese into it, making sure to cover it completely. This will help protect it and keep it from drying out or getting moldy.

Tips for Success:

• Patience is Key – Cheese making isn’t a rush job. Each step takes time, and you’ll need to follow the process carefully. But the reward at the end is totally worth it.
• Clean Everything – Sanitize all your equipment well, from the pot to the mold to the utensils. If there’s any bacteria or mold that shouldn’t be there, it could mess up your cheese.
• Experiment – If this is your first time, don’t worry if it’s not perfect. You can always tweak things in your next batch to get the flavor and texture just right. Cheese-making is as much about trial and error as it is about following a recipe.

Making Edam cheese at home can be a really fun and rewarding process. It’s not something you can rush, but the satisfaction of creating your own cheese from scratch is totally worth the effort. Plus, when you taste it, you’ll know all the care and love that went into it.

How To Use Edam

Using Edam is pretty easy because it’s such a versatile cheese. Here are a few ways you can use it in your meals:

1. On Sandwiches and Burgers – Edam is perfect for sandwiches. You can just slice it up and add it to a simple ham sandwich, a turkey club, or even a burger. It melts nicely, so if you’re toasting your sandwich, it becomes all gooey and delicious.
2. In Salads – Cube Edam and toss it into salads for a bit of extra flavor. It goes great with fresh veggies and even a light vinaigrette. It adds a nice creamy texture without being overpowering.
3. Melted in Dishes – Edam melts really well, so it’s great for casseroles, quiches, or even as a topping for baked potatoes. You can melt it into sauces too for a cheesy twist.
4. As a Snack – If you’re just looking for a simple snack, Edam is great on its own. You can cut it into cubes or slices and pair it with crackers or fresh fruit like apples or pears. It’s a perfect little treat when you’re craving something light but satisfying.
5. In Fondue – You can use Edam in a cheese fondue mix, along with other cheeses like Gruyère. It gives the fondue a smooth, creamy texture that’s not too strong but still super tasty when you dip bread or veggies in it.
6. With Pasta – Grate Edam over pasta dishes like mac and cheese or a baked ziti. It adds a nice touch without being too heavy, so your pasta still shines, but with that extra creamy bite.
7. As a Pizza Topping – Swap out mozzarella for Edam for a different take on pizza. It’ll melt well and give your pizza a slightly nuttier flavor, which can be a nice change from the usual.

Edam is pretty flexible, and it’s one of those cheeses that works in so many different recipes. It’s perfect if you want something that doesn’t take over the whole dish but still brings in a nice, mild cheesiness.

Substitute for Edam

If you’re out of Edam or just want to try something different, there are a few good substitutes that can give you a similar taste or texture. Here are some options:

1. Gouda – This is probably the closest substitute for Edam. Gouda is also a Dutch cheese, so they share a lot in common. It’s smooth and creamy, and while it can be a bit richer, it still has that mild, slightly nutty flavor that Edam is known for. If you can’t find Edam, Gouda is a great backup.
2. Havarti – This cheese is soft, creamy, and mild, just like Edam. It melts well, so it’s great for sandwiches, melted dishes, or even just snacking. It’s a bit milder than some other cheeses, which makes it an easy swap.
3. Monterey Jack – This cheese has a nice, mild taste with a slight tang to it. It’s not as nutty as Edam, but it melts really well and works in many of the same dishes. It’s perfect for anything that needs a bit of cheese without being too heavy or sharp.
4. Swiss Cheese – While Swiss has more of a nutty flavor and a few holes in it, it’s still a good alternative. It’s a bit firmer and can be a little sharper than Edam, but it works in sandwiches, salads, and melted dishes like fondue.
5. Cheddar (Mild) – If you don’t mind a little more sharpness, a mild cheddar could work. It’s a bit stronger than Edam but still has that creamy texture. Just keep in mind it’s not as subtle, so it might change the flavor of your dish a bit.
6. Fontina – This is a great option if you want something with a similar meltiness to Edam. It’s a bit richer and stronger, but it can still give you that creamy, smooth texture in things like pasta, casseroles, or fondue.
7. Cottage Cheese – If you’re looking for something a bit lighter and lower in fat, cottage cheese can be a substitute, though it’s not as firm as Edam. It’s more for dishes where you don’t need the cheese to melt too much, like in salads or light snacks.

Each of these substitutes brings its own vibe, but they all share a bit of that mild, creamy goodness that makes Edam so easy to use in recipes.

Where to Buy Edam

Buying Edam is pretty easy, and you can find it in a lot of places, depending on what’s nearby. Here are some common spots where you can get your hands on some Edam:

1. Supermarkets – Most big supermarkets carry Edam, especially the ones that have a good cheese section. Look in the refrigerated section where they keep all the other cheeses. It’s usually in a wheel or wedge, and you might find it in either the regular dairy area or in a specialty cheese aisle.
2. Specialty Cheese Shops – If you’ve got a local cheese shop, that’s a great place to look for Edam. These shops often carry more unique or artisanal cheeses, and they might even have different varieties of Edam, like smoked or aged versions. It’s also a good spot to ask for recommendations if you want something a little more fancy.
3. Farmers Markets – Some farmers markets, especially those with a focus on local foods, might carry Edam or something similar. You might get lucky with a local farm making their own version, or they might stock it from a local dairy.
4. Online Stores – You can also find Edam online, which is convenient if you can’t find it locally. Websites like Amazon or specialty food sites offer a variety of cheeses, including Edam. You might also be able to get it from gourmet grocery stores with online shops.
5. Wholesale Clubs – Places like Costco or Sam’s Club sometimes have Edam in bulk. If you’re planning to use a lot of cheese or just want to stock up, these stores often have larger wedges at a better price per pound.
6. International or European Grocery Stores – If you live near a store that specializes in European or Dutch products, you’re likely to find Edam there. These stores often carry a range of European cheeses, including Edam, and sometimes even the wax-coated versions.
7. Delis – Some delis, especially those with a wide selection of meats and cheeses, may also carry Edam. If you’re ordering a sandwich or a cheese platter, it’s worth asking if they have it in stock.

So, whether you’re shopping at a big chain or a local market, there’s usually a way to find Edam.

How To Store Edam

Storing Edam properly is key to keeping it fresh and tasty. Here are a few tips on how to make sure it stays in great shape:

1. Store It in the Fridge – Edam, like most cheeses, is best kept in the fridge to maintain its freshness. It should be stored in the main compartment of your fridge, where the temperature is most stable. The door is the warmest part, so try to avoid putting it there. Instead, place it in a spot where it stays at a consistent, cool temperature, ideally between 34°F to 38°F (1°C to 3°C).
2. Wrap It Properly – Proper wrapping is key to keeping Edam from drying out or getting that weird fridge smell. The best way to do this is with wax paper, parchment paper, or even cheese paper if you have it. These papers help the cheese “breathe” while still protecting it from too much air. After wrapping it up, wrap it in some plastic wrap or place it in an airtight container or a ziplock bag. That way, you’re sealing out extra air and moisture, which helps keep it from getting too hard or moldy. Just make sure the packaging is tight enough to prevent it from drying out but not so tight that it squeezes out moisture.
3. Wax Coating – Edam often comes coated in a red or yellow wax. Don’t remove this coating until you’re ready to eat the cheese! The wax acts as a protective layer that shields the cheese from bacteria and air, keeping it fresher for longer. If the wax gets cracked, you’ll want to wrap it tightly and make sure it’s sealed as best as possible to avoid air getting in. If the wax isn’t intact, it’s best to consume the cheese within a shorter period.
4. Avoid Using Plastic Bags – While it may seem easier to store Edam in a plastic bag, it’s not ideal. Plastic traps moisture, which can lead to mold growth or a mushy texture. The cheese needs to “breathe,” so it’s better to wrap it in paper first and then store it in a plastic bag or airtight container, as long as there’s enough room for air circulation.
5. Eat It Within a Few Weeks After Cutting – Once you’ve cut into Edam, it’s best to eat it within a couple of weeks. This is because cutting exposes more surface area to air, which speeds up the drying and spoilage process. The more it’s exposed to oxygen, the quicker it can dry out or develop an off smell. However, if stored well, it can last up to 3-4 weeks in the fridge after cutting. You’ll know it’s time to use it when it still smells fresh and looks smooth.
6. Freezing (As a Last Resort) – If you can’t use up your Edam in time and don’t want it to go bad, you can freeze it, but with some downsides. Freezing Edam isn’t the best option if you plan to use it for eating straight or on sandwiches. The freezing process changes its texture, making it more crumbly when thawed. If you do decide to freeze it, wrap the cheese tightly in wax paper, and then put it in a ziplock bag or airtight container to prevent freezer burn. You can freeze it for up to 2-3 months, but once thawed, it’s best used for cooked dishes like casseroles, soups, or melted on pizza. Thaw it in the fridge overnight, and don’t refreeze it once it’s been thawed.
7. Check Regularly for Spoiling – It’s always a good idea to check your Edam every few days or once a week, especially if it’s been stored for a while. If you notice any mold starting to grow on the surface, it’s important to act fast. A small bit of mold can sometimes be cut off, and the rest of the cheese can still be saved. Just slice off the affected area (cut at least 1 inch around and below the mold), wrap it up again, and it should be good to go. If the cheese smells sour or has a weird texture (too slimy or dry), it’s better to toss it. Trust your senses; they’re usually pretty good at picking up when something’s off.

With these tips, you should be able to store Edam for as long as possible while keeping it fresh, tasty, and ready to enjoy whenever you need it.

Frequently Asked Questions (FAQs) About Edam