Edam is a charming and moreish cheese hailing from Holland. Do a quick internet search and you will be told it is an excellent table cheese but not one for melting/grilling. I think it is excellent for both and it goes with almost everything.
Cow and or goat.
2 months minimum.
Milky and grassy and nutty.
Creamy, mildly grassy with a mild almondy finish. Not particularly salty.
Semi firm and elastic with no occlusions.
Pale yellow interior with an inedible red wax coating.
I love it as everything from a table cheese to salads and grilled on bread to pastas and soup.
Manufacturing and Salting Method
Like most firm cheeses, Edam is made using variations on common methods for forming such cheeses. It is then pressed and brine salted. The cheese wheels are then wrapped in paraffin wax prior to aging.
I am not a cheese and wine paring expert. I leave that to the folks at cheese.com and they recommend dry whites or a nice Shiraz.
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