Edamer is a semi-hard, golden yellow cheese originating from the city Edam in the Netherlands. Initially it was only round in shape, but now it is produced in blocks too. It is known for its red or yellow wax coating which has been used since the 14th century.
Although it was originally made of unprocessed cow's milk,
Edamer is nowadays mainly prepared from pasteurized milk.
Aroma of a young Edamer is extremely gentle and sweet. The
mature cheese has a slightly spicier aroma and a moderately sourish
taste. Both versions have subtle and elastic structures, and almost
no smell in comparison to other cheeses. The particular feature is
a low fat content as well.
In the Netherlands, Edamer is cut into thin slices and served
with crackers or bread as the major part of a traditional
breakfast. It is also used for the preparation of various salads,
but also as an ingredient of warm sauces and casseroles. Mild
Edamer goes well with fruit, especially peaches, melons, apricots
and cherries, whereas aged cheese is most often served with pears
and apples.
Edamer is best paired with red wines rich in taste, such as
pinot noir and Syrah, but it also goes well with sparkling
wines.
Sirela Edamer is available in a 3 kg package.
Why has it become popular?
Edamer fantastically "tolerates" long trips in poor conditions
of storage and does not spoil easily. Thanks to these and some
other characteristics, it was the most popular cheese between the
14th and 18th century and over the Dutch trading routes it reached
even the most distant colonies. Edamer is still one of the most
popular cheeses in the world.