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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]