File:SmallEdamCheese.jpg · Wikimedia Commons · See Wikimedia Commons
Key facts
- Country of origin
- Netherlands
- Region
- Edam-Volendam
- Town
- Edam
- Source of milk
- Cows
- Pasteurised
- Yes
- Texture
- Semi-hard
- Fat content
- 11g/100g
- Aging time
- 4 weeks – 10 months
- Certification
- Yes
- Named after
- Edam
via Wikipedia infobox
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 373 products
dNutri-Score
3NOVA · Processed food
- Energy
- 311 kcal
- Fat
- 22.6 g
- — of which saturates
- 15 g
- Carbohydrates
- 0.7 g
- — of which sugars
- 0.4 g
- Fibre
- 0 g
- Protein
- 26.4 g
- Salt
- 1.91 g
Browse on Open Food Facts →
via Open Food Facts · ODbL
Wikidata facts
- Image
- SmallEdamCheese.jpg
Show 2 more facts
- Commons category
- Edam cheese
- pH value
- 5.40
Sources (3)
via Wikidata · CC0
~5 min read
Article
Edam (Dutch: Edammer [eːˈdɑmər] ) is a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland. Edam is traditionally sold in flat-ended spheres with a pale yellow interior and a coat, or rind, of red paraffin wax. Edam ages and travels well and hardens, instead of spoiling, for an extended period. These qualities (among others) made it the world's most popular cheese between the 14th and 18th centuries, both at sea and in remote colonies.
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