Edam

Edam: Nutrition, History and Cooking Guide

Edam is a Dutch semi-hard cow's milk cheese traditionally produced in the city and surrounding area of Edam in North Holland, though it is now made throughout the Netherlands and worldwide. It is immediately recognisable by its distinctive spherical or loaf shape and the bright red paraffin wax coating applied to export versions (domestic Dutch Edam is often sold unwaxed). Edam has been produced and traded internationally since at least the fourteenth century, and in the seventeenth and eighteenth centuries Dutch Edam was one of the most widely traded cheeses in the world, shipped from Amsterdam to European ports and beyond. Its popularity as an export cheese was partly attributable to its relatively low fat content and firm, stable texture compared to softer, higher-fat cheeses — Edam deteriorates more slowly during sea transport and long storage than wetter, fattier cheeses. The yellow wax of domestic Dutch Edam and the red wax of export Edam have become cultural icons. Edam has a mild, slightly salty, slightly nutty flavour when young that becomes more pronounced with ageing.

Nutritional Value of Edam

Edam provides 357 kcal and 25 g of protein per 100 g, with 28.6 g of fat. Calcium at approximately 731 mg per 100 g is excellent. It provides vitamin A, vitamin B12, phosphorus, and zinc. Edam has a lower fat content than Gouda and many other Dutch cheeses, historically making it a popular choice for those seeking a lighter option within hard cheese.

How to Use Edam

Edam's mild flavour and good melting properties make it versatile for everyday cooking. Use in sandwiches, in toasties and grilled cheese, in omelettes, and grated into sauces. On a cheese board, it serves well as a mild option alongside stronger cheeses. It is a good melting cheese for Tex-Mex-style dishes and grilled preparations. Young Edam pairs well with fruit — sliced apple, pear, and grape — and crackers as a simple, crowd-pleasing option.