Edam is the mild, lower-fat Dutch cheese in the famous red wax. Learn how it's made, what it tastes like, and how it differs from Gouda.
Few cheeses are as instantly recognizable as Edam, with its smooth ball shape wrapped in bright red wax. Mild, firm, and travel-friendly, Edam was once one of the most traded cheeses in the world. It remains a dependable everyday cheese — and an interesting counterpoint to its richer cousin, Gouda.
What Edam Is
Edam is a Dutch cow's-milk cheese named after the town of Edam in North Holland. It's traditionally made from partly skimmed milk, which gives it a noticeably lower fat content than most cheeses. This leaner recipe is part of what made Edam so successful historically: it aged slowly, resisted spoiling, and traveled well by ship, making it a staple of global trade for centuries.
The Famous Red Wax
The red paraffin wax coating most people associate with Edam was originally an export feature, protecting the cheese on long voyages. Domestically in the Netherlands, young Edam is often sold with a yellow or clear coating, with red reserved for export. The wax is not edible and should be peeled away before eating. Inside, the cheese is pale yellow, smooth, and firm.
Flavor and Texture
Edam is mild, clean, and slightly salty, with a faint nuttiness and a gentle tang. Young Edam is soft enough to slice easily and pleasantly springy. As it ages it becomes firmer, drier, and sharper, developing a more pronounced flavor, though it never reaches the deep caramel intensity of aged Gouda because of its lower fat. Its mildness makes it an easy, crowd-pleasing cheese.
Edam vs. Gouda
The two Dutch classics are often compared. The key difference is fat: Gouda is made from full-fat milk and is richer, sweeter, and creamier, while Edam uses partly skimmed milk and is leaner, firmer, and milder. If you want a lighter cheese for everyday eating, Edam is the natural pick; if you want richness and depth, Gouda wins.
How to Use Edam
Edam is a versatile table and sandwich cheese. It slices neatly for sandwiches and crackers, cubes well for snacking and party platters, and melts reasonably for cooking, though its lower fat means it doesn't become as lusciously gooey as fattier cheeses. It pairs nicely with fruit — especially apples, pears, and peaches — as well as with crisp white wines and light beers.
Storing Edam
Keep waxed Edam in the fridge, where the wax helps it last a long time. Once cut, wrap the exposed cheese in wax paper and use within a couple of weeks. Because it's relatively dry and firm, Edam keeps better than softer cheeses.
Frequently Asked Questions
Is Edam healthier than other cheeses?
It's lower in fat than many cheeses because it's made from partly skimmed milk, which some people prefer, though it's still a salted dairy product to enjoy in moderation.
Can you eat the red wax on Edam?
No. The wax is a protective coating and should be removed before eating the cheese inside.
Why is Edam shaped like a ball?
The round shape is traditional and helped the durable export cheese pack and travel well during the era of long sea voyages.