Edam cheese
| Edam Edammer (Dutch) | |
|---|---|
%22%3E%3Ctext%20x%3D%2250%25%22%20y%3D%2250%25%22%20text-anchor%3D%22middle%22%20dominant-baseline%3D%22middle%22%20fill%3D%22%2354595d%22%20font-size%3D%2216%22%20font-family%3D%22sans-serif%22%3ESmall%2C%20spherical%20Edam%20cheese%3C%2Ftext%3E%3C%2Fg%3E%3C%2Fsvg%3E) | |
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 |
 Related media on Commons | |
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.