BBC

Edam recipes

Edam

The quintessential Dutch cheese is made from cows’ milk, and has a firm, elastic, pale-yellow interior with a sweet, slightly nutty flavour. The whole cheeses are spherical, and those intended for export are coated with coloured wax.

Edam is available in a wide range of flavours, and made throughout North West Europe, although Edam from the Dutch port of the same name is protected by a European PDO mark. It melts well, and is a popular ingredient in cookery. In its homeland, Edam is traditionally served at the end of a meal with pale ale.

Buyer's guide

Cheese from Edam itself will be labelled Noord-Hollandse Edammer. There are also low-fat and vegetarian Edams available, both coated in the same red wax as the standard cheese. Edam with a green wax coating will have been flavoured with herbs; brown wax indicates a peppercorn-flavoured cheese; and orange wax a cumin-flavoured one. Mature Edam, which will have been aged for six months, giving it a drier, harder texture, is sold with a black wax coating.

Article by Felicity Cloake

On this page

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

See more cheese recipes