Edam is one of the Netherlands’ oldest and most historically significant cheeses, named for the town of Edam in North Holland. Its famous red wax coating was originally a practical measure: the sealed rind allowed the cheese to travel by ship without spoiling, which made Edam a staple of global trade for centuries.

Flavor Profile

Edam is a semi-hard cow’s milk cheese with a smooth, firm, slightly springy paste. The flavor is mild, faintly salty, and gently nutty with a clean finish and very little tang. Because it is made from partially skimmed milk it carries less fat than Gouda, which gives it a firmer bite and a somewhat drier texture. Aged wheels grow sharper and more pronounced.

How to Use

Edam slices cleanly for sandwiches and cubes neatly for platters, and its mildness makes it broadly appealing. It melts adequately, though its lower fat content means it can turn rubbery under high heat, so use gentle temperatures. It pairs classically with fruit.

Pairing Suggestions

Pair with a light Pinot Noir, a Riesling, or a crisp lager. Serve with apples, pears, grapes, whole grain crackers, and mild mustard.

Storage

Wrap the cut face in wax paper, leaving the wax coating intact elsewhere, and refrigerate. Keeps well for three to four weeks.