Edam cheese (or Edammer as it is known in it’s originating country) is a semi hard Dutch cheese traditionally molded into a rounded shape and waxed for aging. Edam ages well, does not spoil easily, has a mild taste and is low in fat making it a popular cheese.
Make time – about 2.5 hours plus 7 hours pressing time and 12 hours in brine.
- 10 litres whole cows milk
- 1/2 teaspoon mesophilic starter (I use Chr. Hansen’s Flora Danica)
- Rennet diluted in 1/4 cup water (see manufacturers instructions for amounts)
- Warm milk to 30c
- Add culture, stir thoroughly
- Leave to ripen for 30 minutes
- Add Rennet diluted in 10mls of boiled and cooled water
- Leave to set for 30 minutes or use the Flocculation Method for the best set
- Carefully cut the curd into 1.25 cm cubes
- Leave to rest for 10 minutes
- Very slowly heat the curds up to 34c over 20 minutes
- Stir regularly to prevent the curds from matting together
- Let the curds rest at 34c for 10 minutes
- Pour out the whey into a jug (you need to reserve this for later) until it’s just at the level of your curd
- Begin slowly adding in the same amount of warm water (approx 44c) and wash the curds by gently stirring them for 1 minute
- Let the curds rest, and start to mat, for 10 minutes
- Line a Kadova or Tomme mold with cheesecloth
- Ladle in your curd gently
- Press at 7kg for 1 hour
- Heat the reserved whey to 50c then remove from the heat
- Remove the cheese from the mold, unwrap it and place it into the hot whey so that it is only just covered. Leave it there for 20 minutes to harden the surface of the cheese
- Take the cheese out of the whey, reline with the cheesecloth and place back into the mold
- Press at 18kg for 6 hours
- Remove and un-wrap cheese
- Submerge it in a brine solution for 12 hours, turning it at regular intervals to make sure all surfaces are brined
- Remove from the brine and allow to air dry in a cool place for 5-7 days, or until cheese is dry to the touch, turning the cheese over daily and checking for any molds.
Wax when the cheese is dry to the touch, to age for at least 2 months.
For a stronger cheese, age for 6 months.
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