Edam: Difference between revisions
CSV import Tag: Reverted |
No edit summary Tag: Manual revert |
||
| Line 25: | Line 25: | ||
{{dictionary-stub1}} | {{dictionary-stub1}} | ||
{{No image}} | {{No image}} | ||
Latest revision as of 17:01, 22 March 2025
Edam is a type of cheese that originated in the Netherlands. It is named after the town of Edam in the province of North Holland, where it was originally produced. Edam is traditionally sold in rounded cylinders with a pale yellow interior and a coat of red paraffin wax.
History[edit]
Edam has been produced and sold since the 14th century, making it one of the oldest cheeses still in production today. It gained popularity due to its long shelf life and ability to withstand long sea voyages. In the 17th and 18th centuries, it was one of the most popular cheeses exported by the Netherlands.
Production[edit]
Edam is made from partially skimmed cow's milk, and is aged for at least four weeks. It has a fat content of around 40%. The cheese is known for its mild flavor, which becomes stronger and more complex as it ages.
Nutritional Information[edit]
A 100g serving of Edam cheese contains approximately 357 calories, 27.8g of fat, 27.5g of protein, and 1.43g of carbohydrates. It is also a good source of calcium, providing around 700mg per 100g serving.
Uses[edit]
Edam is often eaten on its own or with bread. It can also be used in cooking, and is particularly popular in baked dishes. It melts well, making it a good choice for fondues and sauces.
