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The Edam cheese was first produced in Netherlands after the town in which is made.
The Edam has a pale yellow interior and a crust of red paraffin wax. Its flavour is mild, salty and nutty at the early stage and gets sharper with ageing.
Also, it is comparatively low in fat content as compared to other cheeses and has 28% fat in dry matter.
The Edam cheese at early stage goes very well with fruits like peaches, apricots, cherries, melons, while the aged Edam cheese is often consumed with pears and apples. Besides this, it is also eaten along with crackers, biscuits and drinks like Pinot Gris, Dry Riesling, Semidry Riesling, Champagne, Chardonnay and Shiraz.
Semi-hard, matured cheese.
Fat content in dry matter 45%
Moisture in non-fat part 58%
pasteurized cow milk, salt, curing agent (calcium chloride), starter culture, ferment.
Packages in protective atmosphere.
Storage temperature: +2 +6
Best before: see on the package.
Nutritional value (per 100 g):
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