Edam is smooth and supple with a clean aroma and a mellow salty, nutty flavor that becomes slightly acidic and more pronounced as the cheese ripens. This cheese will leave you saying, “Edam, that’s good.”
At least 700 years ago, the town of Edam patented it’s namesake cheese. Between the 14th and 18th century, Edam was the most popular cheese in the world because of its ability to mature exceptionally well and because its round shape made it easy to load into the belly of a ship. During that time, Dutch traders would barter Edam for 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 coated in the signature bright red paraffin wax that is recognizable around the world. Most Edam has a distinctive spherical shape, which occurs because the cheese firms quickly before the interior has fully settled. For convenience purposes, Reny Picot has taken the same wonderful Edam that is known and loved and formed it into a 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.
Creating impeccable, gourmet cheese pairings can elevate any elegant event or successfully serve a cozy night in. Here are a few basic guidelines that will bring matchmaking success when pairing Edam:
- Pinot Gris
- Cream Stout
- Draft cider
- English Porter
- Rye Bread
- Whole wheat
Ideal storage temperature is 40-45 degrees Fahrenheit with an elevated humidity of approximately 65%. Keep the cheese under refrigeration and wrap 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.