Ingredients: Pasteurized milk, salt, cheese culture, enzymes, annatto color. Nutrition Facts: Serving Size 1oz (28g) Servings: Varied, Amount/Serving: Calories 100, Fat Cal. 70, Total Fat 8g (12% DV), Saturated Fat 5g (24% DV), Trans Fat 0g, Cholesterol 30mg (10% DV), Sodium 170mg (7% DV), Total Carb.

Edam cheese has been a famous Dutch export product since the Golden Age. The small, often red cheese ball has been transported to every corner of the world for centuries. When you visit Edam, you can explore the 18th-century cheese warehouses and, of course, try this quintessentially Dutch delicacy yourself.

Gouda cheese is the most famous, and most produced, Dutch Cheese, followed by Edam, Maasdam, Boerenkaas, Leyden and lesser known cheeses. Gouda: Gouda is the best known Dutch Cheese and its recipe has been copied (but rarely equalled) by cheese makers around the world.

Edam is made with partially-skimmed pasteurized cow’s milk. The milk is heated to 86 degrees F (30 C), and bacteria is added. Then, rennet is added to create curd. The curds are cut into small pieces, heated to 104 F (40 C), then drained of the whey, moulded and pressed into small balls or wheels and salted.

History. Edam cheese has been made in the Netherlands since the Middle Ages. It originated in the Dutch city of Edam where it got its name from. It was the most famous cheese in the world from the 14th to the 18th century.

Edam and Gouda are both originally Dutch cheeses which melt well making them good for sauces, soups and toppings.

Edam costs about $4.98 per pound.

Remove cheese from brine, place on cheese mat, and allow cheese to mature uncovered at 60°F for 3-4 weeks, flipping daily. Wax cheese and age in refrigerator for 3-8 weeks at 45-50°F, flipping twice per week for the first few weeks.

Much of the Edam cheese is produced in Holland where it originated. Edam is also produced in Argentina, but it has a slightly different flavor and texture than Dutch Edam. This cheese can be served as a breakfast cheese, an appetizer, a snack, or as a cheese used in cooking.

What does Gouda cheese taste like? Gouda is made with whole milk, and has a rich, buttery, slightly sweet flavor and smooth, creamy texture. Edam is a semi-hard Dutch cheese originating in the town of Edam in the province of North Holland. Unlike Gouda, Edam is made with part-skim milk.

To make mac and cheese truly your own, get creative with the cheese. Here, we use a combination of two of the Netherlands’ best-known cheeses: Gouda and Edam.

Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss-type cheeses. The taste is buttery, from somewhat to very sweet, and slightly acidic. It is typically aged about three months, though when the cheese is older, it becomes more salty and tastes like hazelnut.

Panela cheese Another Mexican substitute for feta cheese is panela. While the taste does resemble its Greek equivalent, the texture comes closer to halloumi, since it’s rubbery and chewy. FYI, there are also more dried and crumbly textured panela cheeses if feta is out of your reach.