Edam
Edamer (Dutch spelling: Edammer Kaas ) is a cheese with the place of origin Edam . As " Edam Holland " it has been a product with a protected geographical indication since 2010 .
history
Edam was made from raw milk for many centuries and was already a valued export product back then. With its typical sharpness, it served as a model for the mimolette in France in the 17th century . Today, raw milk cheese has largely disappeared from the market, and factory Edam cheese made from pasteurized milk is far more common . Today Edam is a standard cheese that is produced in many countries.
Manufacturing
The cheese matures for six to eight weeks. In Holland, the spherical cheese is mainly sold with natural rind, whereas Edam cheese for export is usually coated with a red or yellow paraffin layer.
properties
Young Edam has an elastic, golden yellow paste that differs in consistency from young Gouda . Edam has a slightly spicy aroma and a pure, mild, slightly sour taste with a subtle salty note in the finish. Raw milk - Edam taste more spicy and hot.
use
In the Netherlands, Edam is usually served in thin slices and is considered a traditional breakfast cheese. The cheese is eaten straight, as a snack or in salads. A full-bodied wine such as Syrah (Shiraz) is recommended as an accompanying drink .
Others
Modified versions, which have their origins in Edam, include butter cheese and the French Babybel , which is also sold with a red or yellow paraffin rind.
Web links
Individual evidence
- ↑ Official Journal of the European Union L 314/17 (PDF) of December 3, 2010
- ^ Entry on Edam Holland in the Database of Origin and Registration (DOOR) of the Directorate-General for Agriculture and Rural Development of the European Commission .