🧀 Edam
Also known as: Edammer, Edam cheese
A firm, semi-hard ripened cheese from cows' or buffaloes' milk, spherical, flat block or loaf, with few small round holes.
Edam is a firm, semi-hard ripened cheese made from cows' or buffaloes' milk, in a spherical, flat block or loaf shape. It is defined by Codex standard CODEX STAN 265, and in the EU the name Edam Holland is registered as a PGI. 12
According to Codex, the body is near white or ivory to light yellow and firm, suitable for cutting, with few round gas holes from rice to pea size (mostly up to 10 mm). The cheese is made and sold with a dry rind, which may be coated; block or loaf Edam is also sold without rind. 1
Starter cultures and rennet or other safe coagulating enzymes are used. Milkfat in dry matter is at least 30%, with a reference level of 40-50%, and the minimum dry matter depends on the fat: 47% for 30-40%, 51% for 40-45%, 55% for 45-50%, 57% for 50-60% and 62% from 60%. 1
Ripening to develop flavour and body is normally from 3 weeks at 10-18 °C, depending on the maturity wanted. 1
Edam takes its name from the town of Edam in North Holland. The word itself is free and the cheese is made in many countries, but the EU protects two Dutch names: Edam Holland (PGI) requires Dutch milk and production in the Netherlands, while Noord-Hollandse Edammer (PDO) ties both the milk and the production to North Holland. 234
Why it matters to you. "Edam" alone says nothing about origin, so look for the PGI or PDO mark if origin matters. Under Codex it may also be made from buffalo milk and with very different fat levels, so check the label. 1
Facts
What it includes
How it connects to Cheese
🧀 Edam ← gives ← 🔄 Curdling → gives → 🧀 Cheese
Links
- Made from which milk
- 🥛 Cow's milk, 🥛 Buffalo milk
- How it is made
- 🔄 Curdling, 🔄 Ripening
- What is needed
- 🧫 Rennet, 🧫 Starter culture
- What it contains
- 🧪 Milk fat
- Traditions
- 🌍 Western Europe
- Part of
- 🧀 Semi-hard cheeses, 🇳🇱 Dutch cheeses
- Similar and different
- 🧀 Gouda, 🧀 Mimolette, Mini Babybel Original
Frequently asked questions
What milk is Edam made from?
According to Codex standard CODEX STAN 265, from cows' or buffaloes' milk, or a mixture of the two.
How long is Edam ripened?
Normally from 3 weeks at 10-18 °C, depending on the maturity wanted.
What shape and rind does Edam have?
Spherical, a flat block or a loaf, with a dry rind that may be coated; block or loaf Edam can also be sold without rind.
Is Edam always Dutch?
No. The word is free and the cheese is made in many countries. Only Edam Holland and Noord-Hollandse Edammer are protected Dutch names.
Is it true that Edam has a red coating by law?
No. Codex requires only a dry rind, which may be coated; it sets no colour.
What to read next
- 🥛 Cow's milk — The most widespread milk in the world: versatile, inexpensive and the basis of almost all dairy products.
- 🧀 Gouda — Semi-hard cow's milk cheese named after the Dutch town of Gouda; the protected names are «Gouda Holland» and «Noord-Hollandse Gouda».
- 🌍 Western Europe — France, the Netherlands, Britain, Ireland, Belgium and Luxembourg: a mild, moist climate, pastures and hundreds of cheeses such as Roquefort, Camembert, Gouda and Cheddar.
- 🧪 Milk fat — ~3.5% in cow's milk.
- 🔄 Curdling — Rennet coagulates casein into a curd (the basis of cheese).
Similar
🧀 Tilsit cheese · 🧀 Butterkäse · 🧀 Tulum cheese · 🧀 Maasdam · 🧀 Saint-Paulin · 🧀 Caerphilly cheese
ℹ️ Dairy products contain lactose and milk proteins: if you are lactose intolerant or allergic to milk protein, ask a doctor.
Sources
- FAO/WHO Codex Alimentarius: CODEX STAN 265-1966 Standard for Edam (in Milk and milk products, 2nd ed., 2011)
- Commission Regulation (EU) No 1121/2010: entering Edam Holland (PGI) in the register
- eAmbrosia — Edam Holland (PGI-NL-0329)
- eAmbrosia — Noord-Hollandse Edammer (PDO-NL-0315)