Country of Origin: Holland
Milk-type: Pasteurized Cow’s Milk
Edammer cheese, while not as famous as its Dutch-sibling cheese Gouda, carries the honour and distinction of being the Worlds most historically popular cheese. Because of its easy-going, crowd-pleasing flavour and relative shelf-stability—Edam ages and travels well, simply hardening as it ripens—this Dutch favourite is commonly cited as having been the most popular cheese worldwide, as it was enjoyed not only at cities but throughout Naval ports, on ships, and in remote European colonies abroad.
Dutch Edam is traditionally pressed into a rough ball or stout-cylinder shape, and wrapped in a skin of bright red paraffin wax. The interior is smooth, ranging in from straw- to butter-yellow, with small pockets scattered sparingly throughout. With little to no aroma, Edam has a decidely mild character—the flavour being a mellow mixture of buttery, nutty, and savoury notes—and a supple, melt-in-your-mouth consistency.
Edam cheeses, as a rule of thumb, tend to pair very well with crisp fruits like apples or pears, but also with melon, cherries, apricots, or peaches. Serve alongside bread, especially rye-based crispbreads, or on top of crackers.
Wine Pairings: Cabernet Sauvignon and Zinfandel, Dark Ale, Riesling, Dry Champagne, Pinot Noir, Beaujolais.
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