Once the curds have settled to the bottom remove 30% of the whey (4.8 quarts for 4 gallons of milk). This difference tends to make Edam a drier cheese because even though the make process is quite similar the lower fat content will hold less moisture.
#Edem cheese full
Although these two cheeses have different characteristics, including to their shape and size, the towns for which Edam and Gouda were named are only about 50 miles apart.Įdam is usually made with a lower fat, (1.6-3% butterfat) milk and Gouda is usually made from full fat, (3.75-3.9% butterfat) milk. The added water, which is warmer than the original whey/curd, has a tendency to move into the curd, which also leads to a sweeter and milder cheese.Įdam, like Gouda, was named for its respective town in Holland. This will slow down the process of acid development and potentially produce sweeter cheese. The removal of whey takes away some of the lactose used by bacteria. In addition to heating the curds, this process does two things to change the final cheese: This became the traditional Dutch method that we now call the 'Washed Curd' method. Also, since these vats tended to be filled to the max with milk, there was a need to make room for the hot water by removing as much whey as hot water to be added. If they needed to heat the curd further, they could not apply direct fire to the large wooden vats so their only choice was to add hot water to the vat contents. In order to heat these large vessels, the milk was taken direct from the herd at body temperature to ripen. that I have included it in this list.The process of making Edam is focused on a special method adapted by the Dutch, likely due to living in the pastoral lowlands of the Netherlands, The choice of vessels to make cheese was wood and not metal because iron, copper, etc were not locally convenient for cheese making. Sadly Edam is no longer considered a gourmet cheese, but it is so very well known in the U.S. Your cheese shop, it would be the best buy for you. If you can find one of the aged versions in There are more aged versions (17 weeks up to 10 months),Ĭoated in black paraffin. Has lost the unique flavor and character it had when it was primarily
Is mass-produced in large cheese factories from pasteurized milk and These forms were also used as helmets in times of need and it wasĭue to this dual-purpose cheese form, that the Dutch population came toīe known as cheese-heads (a term fondly used today by residents of Wisconsin!) Most cheese experts bemoan the fact that modern-day Edam Edam cheese dates back many centuries, and was a major export for the Netherlands. Would say bland), and the texture is very Otherwise, the two cheeses are very similar. Made from partly-skimmed, pasteurized cow's milk, Edam is lower in fat content (40%) than Only cheesemakers who are members of the Boeren-Leidse Cheesemakers Union are allowed to make this cheese. The word sleutels means keys and there is an imprint of crossed keys on the rind, which is the coat of arms of the town of Leyden in the Zuid-Holland province. It is so good, it gets its own page.Ĭlick here to go directly to the Gouda Cheese page.įarmhouse Leyden (Boeren-Leidse met Sleutels) is a name-protected (P.D.O.) Dutch Farmhouse cheese made from raw cow's milk. Gouda is the quintessential Dutch Cheese. Let's look at Edam, Farmhouse Leyden, Parrano, Roomkaas and Geit-in-Sand. In fact, Gouda deserves its own page on this website.īut there are also some other Dutch cheeses worthy of your attention. Gouda and Edam are well-known names and there are many wonderful varieties of each. There the cheeses for sale are the authentic Boerenkaasen (Farmhouse cheeses) which are made from raw milk and are considerably higher in taste and quality than the DutchĬheese is incredibly important to the Dutch economy. The market at Woerden is a commercial cheese market without pageantry or spectacle for tourists. The market at Hoorn is a reproduction cheese market. The Edam Cheese Market has wheels of Edam brought by carriage and boat to be weighed at the Weigh Station, built in 1778. Farmers gather to have their cheeses weighed, tasted and priced. The Gouda Cheese Market features huge wheels of Gouda for sale, as they have been for 300 years.
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