Edam (Dutch Edammer) is a Dutch cheese that is traditionally sold as spheres with pale yellow interior and a coat of paraffin. Its Spanish name is queso de bola, literally "ball cheese." It is named after the town of Edam in the province of North Holland, where the cheese is coated for export and for tourist high season. Edam which has aged for at least 17 weeks is coated with black wax, rather than the usual red or yellow. Edam ages well, travels well, and does not spoil easily — this made it the world's most popular cheese in the 14th through 18th centuries, both at sea and in remote colonies. It is popular in North America, the Nordic countries, and many other countries around the world.
Edam cheese has a very mild taste, slightly salty or nutty and almost no smell when compared to other cheeses. It also has a significantly lower fat content than many other traditional cheeses being approximately 28 percent with an average protein content of 25 percent. Modern Edam is quite soft compared to other cheeses, such as Cheddar, due to its low fat content.
Mild Edam is considered compatible with fruit such as peaches, melons, apricots, and cherries. Aged Edammer is often eaten with traditional "cheese fruits" like pears and apples. Like most cheeses, it is commonly eaten on crackers and bread. Pinot noir is a recommended wine to accompany this cheese.
Together with bibingka and jamón it is one of the foods that complete the traditional Filipino Christmas dinner table. It is also typical in Spain and Latin American countries where it is considered a delicacy. It is the most common cheese used in the popular Czech snack smažený sýr.
Also, in the English language, due to its name, a joke exists that it is the only cheese "that is madE backwards"
The original Babybel (red wax) is of Edam variety.
Isolation and structural elucidation of a peptide derived from Edam cheese that inhibits (beta)-lactoglobulin transport
Feb 01, 2003; ABSTRACT A peptide that inhibits beta-lactoglobulin absorption in an in vitro Caco-2 cell model was isolated from Edam cheese. By...