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EDAM CHEESE, EDAMMER. THE SECOND MOST POPULAR DUTCH CHEESE.
Edam, Edammer ( Ned. Edammer ) is a Dutch rennet, semi-hard, ripening cheese made from cow's and sometimes goat's milk. Edam cheese has a slightly sour, nutty taste, a light yellow or golden core, small holes, and a yellow, red, or black waxy surface; it is mostly round. In the 14th - 18th centuries, it was the most popular cheese in the world. It is the second (after Gouda ) most popular Dutch cheese.
The name of the cheese comes from the Dutch city of Edam ( province of North Holland ), in the vicinity of which its production was started in ancient times. Already in the 14th century, Edam cheese was well known in France and Spain. Its extraordinary popularity in the 14th–18th centuries was facilitated by the cheese's ability to be resistant to aging and easy to transport, which was especially important for the nutrition of sailors and export abroad.
The red color of the rind of Edam cheese was formed from the fact that the cheese was transported in barrels of Bordeaux wine. According to one version, this is what inspired cheesemakers in northern France to make the orange cheese "Mimolet".
In the past, Edam cheese was made only from full-fat raw milk on rural farms. Later, raw and pasteurized milk began to be mixed for its production. Nowadays, factory-made Edam cheese made from pasteurized milk has almost replaced cheese made from raw milk. Also, since the 19th century, Edam cheese has been made from skim milk.
Edam cheese is matured for 6 to 17 weeks. In the Netherlands, Edam cheese is produced in a spherical shape, mostly with a natural yellow rind, and for export, it is mostly covered with a red or yellow paraffin layer. Edam cheese that is matured for 17 weeks or more is covered with black wax.
Edam cheese is usually produced in a weight of 1.7 kg, and a smaller cheese is called "baby Edamer" . In the Netherlands, an export version of Edam is produced - twice as heavy and colored with carotene, similar to the French cheese "Mimolet".
It is produced in many countries around the world, both in the typical round shape and in the form of a bar. The main producer of Edam cheese is Friesland Foods (Netherlands). In the USA, it is Churny Company, a subsidiary of Kraft Foods.
Most "young" Edam cheese sold in stores has a very mild flavor, slightly salty or nutty, and is almost odorless compared to other cheeses. As the cheese ages, its flavor intensifies, and it becomes firmer. Edam can have as little as 28% fat in the dry matter. Modern Edam is milder than other cheeses, such as Cheddar cheese, due to its low fat content.
Edam cheese is divided into categories according to ripening time:
young - 2-3 months.
semi-hard — 6 months.
Solid - more than 6 months.
"Young" Edam cheese has a very mild, savory taste and salty aftertaste, and compared to other cheeses, it has almost no odor.
As the cheese matures, it develops a stronger aroma and hardens. Edam cheese, made from raw milk, also has a spicier and pungent taste. The dough of Edam cheese is elastic, golden in color, and the holes are round, the size of a pea. Edam cheese is also characterized by a lower fat content than other varieties of cheese, 40%.
100 g of Edam cheese contains about 354–364 kcal, 23–25 g of protein, 24–30 g of fat, 0 g of carbohydrates, and 4 g of minerals ( calcium, iron, zinc, magnesium, etc).
In the Netherlands, Edam cheese is considered a traditional breakfast cheese. However, it is also consumed with other foods or in salads. The "young" cheese tastes great with fruits : peaches , melons , apricots, and cherries . Mature Edam cheese is often tasted with such traditional "cheese fruits" as pears and apples. Like most cheeses, Edam is usually eaten with crackers and bread.
Dessert wines ( Pinot Gris ) and semi-dry wines ( Champagne , Riesling , Chardonnay, and Syrah ) go well with Edam cheese .
A Girouette is a kitchen tool for cutting cheese into thin, elegant slices, often used for hard cheeses such as Tête de Moine. It creates beautiful and fragrant cheese roses that adorn a cheese plate.
The cheese is secured to a central pin, and the knife rotates around it, cutting off thin layers of cheese.
The resulting cheese flakes are shaped like roses, which adds aesthetic appeal to the dish.
The Girouette allows you to create a unique look for a cheese plate.
Thin cheese flakes reveal their flavor better than large pieces.
Slicing with a Girouette makes the cheese more tender and palatable.
Types of cheese that are well suited to a Girouette:
Hard cheeses such as Tête de Moine are the most popular choice for slicing with a Girouette.
Other hard cheeses, such as Parmesan, can also be sliced ​​with a girole, but they may require additional effort.
Overall, a girole is a great tool for cheese lovers, allowing you to transform an ordinary slice into a gourmet dish.