Edam

This popular Dutch semihard cheese is distinguished by its bright red wax coat and ball shape. Named after the town where it originated some 700 years ago, Edam is now commercially produced all over Holland. Made from pasteurized skimmed cows’ milk, it is low in calories and keeps well. It is golden yellow with a firm supple texture, a sparse scattering of holes and a gentle nutty flavor. Most Edam is sold at two to four months, but with age, a year or more, it becomes darker, stronger and harder. The red wax jacket (black for mature Edam) is for export only; at home, Edam’s natural yellow rind stays unprotected.