FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
EDAM CHEESE
Simon, Andre L. 1952. A Concise Encyclopaedia of Gastronomy. Harcourt, Brace and Company, New York.
A Dutch cheese, round like a ball in shape; about 5 lb in weight, bright red outside and dark yellow or orange inside. It is made fromk cow's milk renneted at from 85 to 90F., and colored at the same time. It is not milled like Cheddar, but it is pressed iin round moulds which give it its shape. Edam is often known as 'Dutch red balls'', in England and 'Tete de Maure' in France. It is called Edamer Kase, in Germany, Edammer Kaas in Holland and Denamrk where it is limitated on a large scale. The Yugoslavian imitation of Edam is called Edamec.
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is a round Dutch cheese, typically pale yellow with a red wax coating.
- ORIGIN named after the Dutch town of Edam.
Adapted from: Dahl, J.O. 1945. Food and Menu Dictionary. The DAHLS, Haviland Road, Stamford, Conn.
