A semi-hard cheese that originated in the Netherlands, but is now produced more widely. It is traditionally sold in rounded cylinders with a pale yellow interior and a coating of red paraffin wax. Edam ages and travels well, and does not spoil - it only hardens. 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.
Most young Edam cheese sold in stores has a very mild flavour, slightly salty or nutty, and almost no smell when compared to other cheeses. As the cheese ages, its flavour sharpens and it becomes firmer. It has a significantly lower fat content than many other traditional cheeses and as a result is often softer than other cheeses, such as Cheddar. However, it is not quite as suitable for toasting.
Mild Edam goes well with fruit such as peaches, melons, apricots and cherries. Aged Edam is often eaten with traditional 'cheese fruits' such as pears and apples. Can pair well with Pinot Gris, Riesling, Chardonnay, Shiraz and sparkling wines.