Edam cheese

Edam (Dutch spelling: Edammer ) is a cheese with the Origin Edam.

History

For many centuries the Edam from raw milk was produced and was even then an estimated export goods. With his typical sharpness he served in France in the 17th century as a model for the mimolette. Today, the raw milk cheese has largely disappeared from the market, far more often you meet now factory - Edam from pasteurized milk to.

Production

The cheese is aged six to eight weeks. In Holland, the spherical cheese is sold mainly with natural bark, intended for export Edam other hand, is usually covered with a red or yellow paraffin layer.

Properties

Edam has an elastic, golden dough that is different in consistency from young factory Gouda. At best, Edam offers a slightly spicy aroma and a clean, mild, slightly sour taste with subtle salty aftertaste. The only hard to find raw milk Edam taste a lot more spicy.

Use

In the Netherlands, Edam is usually served in thin slices and is considered a traditional breakfast cheese. The cheese is like pure, eaten as a snack or in salads. As an accompanying drink a full-bodied wine such as Syrah (Shiraz ) is recommended.

Others

Modified versions that have their origin in Edam, include butter cheese and French Babybel, which is also distributed with a red or yellow wax rind.