Edam cheese is a semi-hard cheese that originated in the Netherlands. It has a mild, slightly nutty flavor with a hint of sweetness. The texture is smooth and firm, yet slightly elastic when young. As it ages, Edam develops a more pronounced, salty flavor and a drier, crumbly texture.
Introduction to Edam Cheese
Edam is a Dutch cheese that has been produced for centuries. It is known for its distinctive round shape and red or yellow wax coating, which helps preserve the cheese during aging. Making Edam cheese at home is a rewarding process that requires some patience and attention to detail, but it is not overly complicated for those with basic cheesemaking skills.
Edam is a pressed cheese, which means the curds are molded into a specific shape and pressed to expel excess whey. It also requires brining and aging to develop its characteristic flavor and texture. The aging process can take anywhere from a few weeks to over a year, depending on your desired level of sharpness.
Edam Cheese Recipe
Here is a recipe for making Edam cheese at home:
Ingredients:
- 8 liters (2 gallons) of whole cow’s milk
- 1/4 teaspoon thermophilic culture
- 1/2 teaspoon calcium chloride (if using pasteurized milk)
- 1/2 teaspoon liquid rennet
- 2 tablespoons cheese salt
- Cheese wax or vacuum sealer
Equipment:
- Cheese press
- Cheese mold or hoop
- Cheesecloth
- Large pot
- Spoon or ladle
- Thermometer
Instructions:
- Heat the milk to 32°C (90°F) in a large pot.
- Add the culture and calcium chloride (if using pasteurized milk), and let ripen for 45 minutes.
- Add the diluted rennet and let sit for 45 minutes until a firm curd has formed.
- Cut the curd into 1/2-inch cubes and let rest for 5 minutes.
- Slowly heat the curds to 38°C (100°F) over 30 minutes, stirring gently.
- Maintain the temperature at 38°C for another 30 minutes, stirring occasionally.
- Drain the curds and place them in a cheese mold or hoop lined with cheesecloth.
- Press at 10 pounds of pressure for 15 minutes.
- Remove the cheese from the mold, flip it, re-dress it in cheesecloth, and press at 20 pounds of pressure for 12 hours.
- Remove the cheese from the press and place it in a brine solution (1 pound of salt per gallon of water) for 24 hours, flipping it halfway through.
- Remove the cheese from the brine and air-dry for 2-3 days, flipping it daily.
- Wax or vacuum-seal the cheese and age it at 10-13°C (50-55°F) and 80-85% humidity for at least 4 weeks, flipping it weekly. The longer you age it, the sharper the flavor will become.
Hey everyone, I’ve included a video here to help you make the recipe above, the ingredients might not be exactly the same as mine but at least it helps you follow along with some visual learning and tips! Hope it helps! (feel free to use my recipe or the one in the video)
Edam cheese has a mild, slightly sweet and nutty flavor when young, becoming more pronounced and salty as it ages. Its texture is smooth and firm, yet slightly elastic. Edam pairs well with fruits like apples, pears, and grapes, as well as crackers, bread, and cured meats. It can also be used in sauces, soups, and baked dishes.
With some patience and attention to detail, you can create delicious Edam cheese right in your own kitchen. Enjoy experimenting with this classic Dutch cheese!
Troubleshooting Tips And Solutions When Making Edam Cheese
| Problem | Possible Causes | Solutions |
|---|---|---|
| Curds Won’t Set | Temperature too low, old or low-quality rennet, UHT pasteurized milk | Ensure proper temperature, use fresh and high-quality rennet, avoid UHT pasteurized milk |
| Curds Set Too Quickly | Milk too acidic, too much culture, overly long ripening period | Use less starter culture, shorten ripening time |
| Curds Too Soft or Crumbly | Expired rennet, low-quality vegetarian rennet, improper temperatures | Use fresh rennet, maintain correct temperature, avoid UHT pasteurized milk |
| Curds Fall Apart During Stirring | Temperature issues, UHT pasteurized milk | Maintain correct temperature, avoid UHT pasteurized milk |
| Cheese is Too Bitter | Too much whey, insufficient salt | Add enough salt to draw out whey, drain whey properly |
| Cheese Surface is Oily During Drying | Room temperature too high | Move cheese to a cooler location |
| Finished Cheese is Too Hard, Dry, or Crumbly | Over-acidification, too much rennet, too long curd-cooking time, too high temperature | Reduce culture or culturing time, decrease calcium chloride and rennet, maintain correct temperature and cooking time |
| Cheese Swelling During Aging | Early blown infection | Open cheese early, it should be edible as a young cheese |
| Cheese Not Curdling | Incorrect milk type, improper temperature, unviable rennet | Use appropriate milk, follow temperature and time guides, ensure rennet viability |
| Cheese Bubbling and Full of Holes | Contamination with yeast, inconsistent acidification | Improve sterilization, avoid contamination, ensure consistent acidification |
These tips should help address common issues encountered during the Edam cheese-making process, ensuring a better outcome for your homemade cheese.