Edam
Flavour Profile
Mild, slightly salty, and a touch nutty. Less assertive than Gouda, with a firmer, drier bite.
The flavour gets sharper and saltier with age, but it never gets loud. Edam is the polite cousin in the cheese family.
Health Benefits
Lower in fat than most cheeses — around 25 percent fat, compared to 30+ for cheddar.
Still a solid source of calcium and protein. Aged versions are low in lactose.
Buying Tips
The red wax wheel is iconic but mostly for export. In the Netherlands it's often sold without the wax.
Look for a clean, firm block with no cracks or weeping. Avoid anything that smells sour rather than milky.
Storage
Wrap in parchment then foil and keep in the fridge. The wax coating helps it last for weeks once opened.
Let it warm up for 20 minutes before eating. Cold Edam tastes of almost nothing.
Cooking Uses
Slice it for sandwiches, melt it on toast, or grate it into a sauce when you want something milder than cheddar.
Goes well with apples, pears, and a glass of cold beer. Pairs nicely with crackers and a smoked meat platter.
Forkin Food Theory
Edam holds its shape when sliced because it's lower in fat and moisture than most cheeses.
Less fat means the protein network stays firm at room temperature. That's why it travels well, slices cleanly, and was historically the cheese sailors took to sea.
Dutch ships carried Edam around the world for centuries. The red wax coating wasn't decoration — it was preservation.
Wild & Wonderful
Edam was once said to be the most popular cheese in the world, traded across every ocean.
It was so hard and dense that during sea battles in the 1800s, sailors reportedly used wheels of Edam as makeshift cannonballs when ammunition ran out.
There's a story (probably embellished) of a Uruguayan ship doing exactly that and winning the battle.