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Edam (Dutch: Edammer [eːˈdɑmər] ⓘ) is a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland. [2] Edam is traditionally sold in flat-ended spheres with a pale yellow interior and a coat, or rind, of red paraffin wax. Edam ages and travels well and hardens, instead of ...
Edam – a red-waxed semi-hard cows' milk cheese named after the town of Edam. Graskaas – "grass cheese", a seasonal cows' milk cheese made from the first milkings after the cows are let into the pastures in spring. Gouda – a semi-hard cows' milk cheese traditionally traded in Gouda, now often used as a worldwide generic term for Dutch ...
Once a price was agreed, porters carried the cheese to the weigh house (Waag) and weighed the cheese on a company scale. [2] There are currently five cheese markets operating in the Netherlands – Woerden, Alkmaar, Gouda, Edam, and Hoorn. Each of these was once a merchant cheese market in operation during the Dutch Golden Age of the 17th ...
Fun fact: Babybel cheese is actually a miniaturized version of Edam-style cheese.) Edam clocks in at about 7 grams of protein per ounce. Like other cheeses, the Dutch cheese has a milder taste ...
Mimolette is a cheese traditionally produced around the city of Lille, France. In France it is also known as Boule de Lille after its city of origin, [1] or vieux Hollande because it was originally inspired by the Dutch Edam cheese. [2]
The "Original", most popular, [6] Mini Babybel is an Edam-style cheese made from pasteurised milk, rennet, lactic ferments, and salt. [7] It is made using traditional Edam-making processes, except that rennet from vegetarian – rather than animal – sources is used. It is also naturally lactose-free. [7] [8]
5. Borden American Cheese Singles. The truth is, so many of these cheeses taste identical. Borden and Harris Teeter are really similar, both lacking any distinct flavors that make them unique or ...
or Colony cheese. Queijo Meia Cura: Queijo Canastra: Made from raw cow's milk and has a mildly spicy, full bodied flavor Queijo Cobocó: Queijo-do-Reino: A Brazilian semi-hard cheese, similar to the Dutch Edam cheese: Queijo do Serro: Queijo Manteiga: Queijo prato: A Brazilian soft cheese, similar to the Danish cheese danbo: Requeijão