The Edam cheese was first produced in Netherlands after the town in which is made. The Edam has a pale yellow interior and a crust of red paraffin wax. Its flavour is mild, salty and nutty at the early stage and gets sharper with ageing. Also, it is comparatively low in fat content as compared to other cheeses and has 28% fat in dry matter. The Edam cheese at early stage goes very well with fruits like peaches, apricots, cherries, melons, while the aged Edam cheese is often consumed with pears and apples. Besides this, it is also eaten along with crackers, biscuits and drinks like Pinot Gris, Dry Riesling, Semidry Riesling, Champagne, Chardonnay and Shiraz.


37 ratings


a month ago

Nutty and borderline crumbly/creamy and salty tbh. It seems to vary quite a bit in sharpeners depending on how ages it is. I had two different cuts and they contested greatly in sharpness. I liked them both. Would pair well with a nice crisp dry Pilsner or white wine.


2 months ago

Vanessa Lang Upman

4 months ago

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