Edam originated in the town of Edam at least 700 years ago. Between the 14th and 18th century, Edam cheese was the most popular cheese in the world because Edam cheese matures very well and its round shape made it easy to load into the belly of a ship. During that time Dutch traders would barter Edam cheese for the furs and spices offered by the colonies, thus making Edam cheese Holland’s largest export.


Edam is a semi-soft, pressed; uncooked cows’ milk cheese which has a bright red coating of paraffin wax that makes Edam one of the most immediately recognizable cheeses in the world. Most Edam has a distinctive spherical shape which occurs because the cheese firms quickly before the interior has fully settled. However, Reny Picot has taken that same wonderful Edam cheese and formed it into a convenient slicing square format.


Edam straw colored paste is smooth and supple with a buttery, salty, mellow flavor which becomes slightly acidic and pronounced as the cheese ripens.

Edam Pairings

Storage Tips

Ideal storage temperature is 40 – 45 degrees Fahrenheit with an elevated humidity of approximately 65%. Keep the cheese under refrigeration and wrap the cheese in waxed or parchment paper. Store in a sealed plastic container pierced with a few holes for air circulation. If the cheese appears to be drying out, place a clean damp paper towel in the bottom to elevate humidity.