Edam

Edam cheese is famously coated in red wax for export purposes, which was historically used to protect the cheese during long ship voyages by preventing the growth of mold and spoiling. In its native Netherlands, young Edam is often sold with a natural yellow or gray rind. The red wax has become an iconic visual marker of the cheese worldwide, symbolizing its global trade history.

Edam cheese originates from the town of Edam, located in the province of North Holland in the Netherlands. It was developed in the 14th century and quickly became a massive commercial success. Due to its long shelf life and ability to not spoil at sea, it was the world's most popular cheese from the 14th to the 18th centuries.

Yes, Edam is a semi-hard cheese that melts very well, especially when it is young and has a higher moisture content. Its smooth melting properties make it excellent for use in fondue, cheese sauces, and hot sandwiches. As it ages, it becomes harder, drier, and crumblier, which reduces its melting capabilities but intensifies its flavor.

Young Edam has a very mild, slightly sweet, and nutty flavor with a smooth, supple texture. Because it is made from part-skim milk rather than whole milk, it has a lower fat content than many other Dutch cheeses like Gouda. As Edam ages, it takes on a sharper, saltier, and more complex flavor profile, making aged Edam an excellent grating cheese.