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Cheese from Netherlands
Edam Holland is a semi-hard Dutch cow cheese, shaped as a ball with flat top and bottom, or as a loaf or block. Pasteurised milk standardised to 40–44% fat in dry matter is set with rennet and mesophilic starters at about 30 °C, and the curd is washed, pressed and brined. It must ripen in air on wooden boards for at least 28 days at 12 °C or more; ripening in foil is not allowed. Made in 7 steps over 32 days. The longest step, ripen naturally on wooden boards, takes at least 28 days (RVO (Netherlands Enterprise Agency) 2026) and runs at at least 12 °C (RVO (Netherlands Enterprise Agency) 2026). Lactococcus lactis subsp. lactis and subsp. cremoris, Leuconostoc spp. and Lc. lactis biovar diacetylactis does most of the fermenting.
| Main step | at least 28 daysSet[rvo-edam] | Ripen naturally on wooden boards |
|---|---|---|
| Temperature | at least 12 °CSet[rvo-edam] | Ripen naturally on wooden boards |
| Cow milk from Dutch dairy farms · Fat-to-protein ratio set so the cheese has 40–44% fat in dry matter; pasteurised at the dairy[rvo-edam] |
| Mesophilic starter cultures · L-type or LD-type mixed cultures; not genetically modified[rvo-edam] |
| Rennet · Calf rennet, bovine pepsin or microbial rennet; none made with recombinant DNA[rvo-edam] |
| Salt · As a brine bath[rvo-edam] |
| Rind coating (optional) · A coating that lets some water vapour through[rvo-edam] |
| Starter: mesophilic L- or LD-type mixed cultures, optionally with Lactobacillus or Streptococcus thermophilus adjuncts |
Total time across the recorded steps: 32 days
What changes: Starting material: cow milk from Dutch farms, cooled straight after milking
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Edam Holland is set at 40–44% fat in dry matter, lower than Gouda Holland (48–52%), and is traditionally ball-shaped where Gouda is a flat wheel. Unlike generic Edam, it must ripen in air on wooden boards, never in plastic foil.
The milk is pasteurised at 72 °C or more for 15 seconds, and the specification requires no detectable phosphatase and no coliforms in 0.1 ml of the treated milk. Nitrite in the cheese is capped at 2 mg/kg.
Every number is labelled with how it is known. How this atlas is made
Edam was a market and port town where round, tall cheeses were traded; customs lists of 1581 already name "klootkaas" (ball cheese). Prints of Alkmaar market in 1675 and 1725 still show flatter cheeses, so the full ball shape probably spread in the 18th century. The balls were coloured red to keep better, which Émile Zola described in 1873.
