Edam cheese was initially the product of small country dairies in Holland. Today, corporate dairies produce Edam on a large scale throughout the Netherlands and also in the United States, South America, Scandinavia and Western Europe. This popular cheese has unique characteristics that help distinguish it from its sister cheeses, mild cheddar and Gouda. Follow a few simple steps to correctly identify Edam.
Instructions
1. Check the label for the milk source. Cheese comes from the milk of cows, sheep or goats. An Edam label will identify the source as reduced fat cows' milk.
2. Look for a paraffin wax shell. This keeps the cheese inside fresh. The color of the shell will identify how long the cheese matured before being marketed. A candy-apple red or yellow wax indicates a 1- to 2-month maturation period. Black wax indicates maturation of 4 to 10 months.
3. Examine the form. Edam cheese is wheel-shaped with convex sides. The most popular sizes are 1 kg miniwheels and 2 kg standard wheels.
4. Identify the color. Use a knife to peel away the wax shell and reveal the cheese. Edam is pale yellow.
5. Analyze the flavor. Edam has a delicate, slightly sweet taste with a hint of nuts. The longer the maturation process, the stronger and sharper the taste of the cheese.
6. Evaluate the texture. Edam is slightly stretchy and flexible. Aged Edam in a black wax shell is slightly dry and crumbly.
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