What Is Edam?
Edam is one of the world's oldest and most widely exported cheeses, originating in the town of Edam in the province of North Holland. Records of its trade date back to the 14th century, when Dutch merchants loaded wheels of it onto ships bound for ports across Europe, the Caribbean, and beyond. Its low fat content — made from partially skimmed milk — gave it remarkable staying power on long voyages, cementing its reputation as the globe-trotting cheese of its age.
Unlike its cousin Gouda, Edam does not hold a Protected Designation of Origin (PDO) status, meaning it can be legally produced anywhere in the world. However, authentic Dutch Edam — particularly the farm-produced Edammer sold at traditional markets — remains the benchmark. The cheese is immediately recognizable by its flattened sphere shape and, outside the Netherlands, its vivid red paraffin wax coating (domestic Dutch wheels are sold without wax or with yellow).
Taste & Texture
Young Edam (aged 4–8 weeks) is mild, creamy, and approachable — gently buttery with a whisper of nuttiness and a clean, lactic finish. The texture is smooth and supple, slicing cleanly without crumbling. As it ages, the flavors deepen considerably: a 17-month "aged Edam" (belegen or extra belegen) develops a sharper, more complex savoriness with distinct caramel undertones and a firmer, slightly granular paste. Even at its most mature, Edam retains a pleasant restraint compared to the more assertive aged Gouda.
How to Serve
Remove Edam from the refrigerator at least 30–45 minutes before serving to let it reach room temperature and fully express its flavor. For a cheese board, slice it into thin wedges or neat cubes — its firm body handles both beautifully. It pairs exceptionally well with fruit (pear, apple, dried apricot), cured meats, and tangy condiments like quince paste or grainy mustard.
Edam melts smoothly and evenly, making it a reliable choice for grilled sandwiches, croque monsieurs, and baked pasta dishes. In the Netherlands, it is a staple in the classic uitsmijter — an open-faced sandwich topped with fried eggs and ham.
Edam vs. Gouda: A Quick Comparison
| Feature | Edam | Gouda | |---|---|---| | Milk fat | ~40% | ~48% | | Shape | Flattened sphere | Wheel or block | | Flavor | Mild, clean, slightly salty | Richer, creamier, sweeter | | Aged version | Firm, sharp, caramel notes | Very complex, toffee-like | | Wax color | Red (export), yellow (domestic) | Yellow or black (aged) | | Best use | Snacking, sandwiches, melting | Cheese boards, fondue |
Storage
Wrap cut Edam tightly in wax paper, then loosely in plastic wrap, and store in the warmest part of your refrigerator (typically the vegetable drawer) at 35–45°F (2–7°C). Whole wax-coated wheels can be kept at cool room temperature for several weeks. Once cut, consume young Edam within 3 weeks for best flavor. If surface mold appears, trim at least half an inch around and below the spot — the remaining cheese is perfectly safe to eat.