Edam
A semi-hard Dutch cheese named for the town of Edam, usually sold coated in red wax. It is mild, slightly salty, and nutty, made from partly skimmed milk.
| Category | Cheese |
|---|---|
| Maker / Origin | Netherlands |
| Storage | Keep the wax on the uncut side; wrap the cut face in wax paper, then loosely in plastic. |
| Shelf life | About 3 to 4 weeks once cut; unopened waxed wheels keep for months. |
| Best uses | Sandwiches, cheese boards, salads, gratins, and baked dishes. |
| Substitutes | Gouda, especially young Gouda, or Jarlsberg. |
| Pairings | Stone fruit, melons, lager, and dark bread. |
| Last checked | October 18, 2026 |
About it
Edam is traditionally coated in red paraffin wax, which let it travel the world on Dutch ships for centuries. Inside, the paste is pale gold and firm with a few small holes. Most Edam is sold young; aged versions turn harder and sharper.
Storing it
Rewrap the cut face after each use. Edam freezes acceptably when grated, up to 2 months, for cooking.
Using it
Slice Edam thin for sandwiches and boards; it holds its shape and cuts cleanly. Young Edam melts evenly into gratins and baked pasta.
Swaps & pairings
Young Gouda is the nearest Dutch neighbor, a little richer. Jarlsberg gives a similar firm slice with a sweeter note. Babybel-style cheese is Edam in miniature.
More from this maker: Netherlands