Natural form

Edam cheese whole balls coated in characteristic red paraffin wax, ready for export.

The iconic red wax ball is Edam's most recognizable feature and distinguishes it from all other cheeses.

Dairy & Eggs

Edam Cheese

Mild, semi-firm Dutch cheese in red wax balls, sliced for sandwiches and snacking.

Edam is a mild, semi-firm Dutch cow's-milk cheese, traditionally shaped into balls coated in red paraffin wax for export. Lower in fat than many cheeses, it is buttery and slightly salty, and is sliced for sandwiches, snacking, and holiday platters, especially in the Philippines where queso de bola is a Christmas staple. It ages into a firmer, sharper cheese over time.

Edam is a semi-hard cow's milk cheese from the Dutch town of Edam in North Holland, with documented production dating back to the 14th century. Its defining characteristic—the red wax coating—developed as a practical innovation for sea trade, protecting the wheel from mold growth and moisture loss during long voyages. This durability made Edam the world's most traded cheese from the 17th through early 20th century. Young Edam (4–17 weeks) offers a mild, slightly nutty flavor with smooth, slightly grainy texture and clean cuts; aged Edam (17+ weeks) develops sharper, more pronounced flavor and may form crystalline pockets. Edam melts evenly without becoming stringy and holds its shape well—behaving differently from many other semi-hard cheeses. While still produced in the Netherlands, much commercial Edam now comes from the US and South America using Dutch methods, typically with higher moisture and milder flavor than traditional Dutch wheels.

Measured in: g
Storage: Fridge

Allergens

Dairy

Types & varieties

Young Edam

Mild, creamy, ideal for sandwiches and snacking; sold most commonly in the US

Aged Edam

Firmer, sharper, saltier; may develop crystals; sold in specialty shops

Baby Edam

Small 1-lb spheres; convenient portion size; often waxed in various colors

Organic Edam

From grass-fed cows; slightly deeper flavor; sold at specialty retailers

Smoked Edam

Cold-smoked over wood; produced by some Dutch and specialty American creameries

Why Wax? The Practical History of Edam's Coating

The red wax rind is not merely decorative—it solved a specific problem. Before refrigeration, Dutch cheesemakers needed a way to ship their product across oceans without spoilage. The paraffin wax created an airtight seal that prevented mold growth and moisture loss. Today, the wax remains standard even for domestic sales, though unwaxed versions are increasingly available. The rind is inedible and must be trimmed before slicing.

Selecting and Buying Edam

Look for even coloring throughout the cut surface—gray or discolored patches indicate oxidation or age beyond optimal quality. A slight give when pressed suggests proper moisture content; rock-hard wheels are over-aged and best reserved for grating. Avoid packages with excessive liquid or any sour ammonia odor, which signals deterioration. For general use, young Edam in red wax is widely available in supermarkets. Seek specialty retailers for aged Edam in black wax, organic versions, or smoked variants.

Common uses

Sliced for sandwiches and cheese boardsCubed for appetizer platters and saladsMelting on burgers, grilled cheese, or atop soupsGrated into pasta, salads, or as a pizza toppingTable cheese for snacking with fruit, crackers, or breadFondue and cheese sauces (contemporary use)

Tips & pitfalls

Store cut Edam wrapped tightly in plastic with a damp paper towel to prevent drying out
Bring to room temperature 30–45 minutes before serving for best flavor and texture expression
Always trim the wax rind before slicing—it is inedible and unpleasant
For even melting, slice thin or grate; this prevents oil-out and rubbery texture
If a wheel feels rock-hard throughout, it is over-aged; use it only for grating
Avoid high heat when melting—Edam turns rubbery above 160°F
Look for even coloring without gray patches and slight give when pressed before buying
When substituting in recipes, grate or slice thin to match Edam's melting properties

Nutrition

357kcal

Energy

1494 kJ · per 100 g

Where the calories come from

Protein 28%Carbs 2%Fat 71%

Protein

25g

50% DV

Carbs

1.4g

1% DV

Fat

28.6g

37% DV

Fiber

0% DV

Sugars

of which

Sodium

973mg

42% DV

Notable micronutrients

Vitamin B1264% DV

Calcium56% DV

Phosphorus43% DV

Zinc34% DV

Riboflavin (B2)30% DV

Vitamin A27% DV

Source · USDA FoodData Central · Cheese, edam

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In the shops

Matched grocery products

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Good to know

Origin: Edam, North Holland, Netherlands (documented since 14th century)
Type: Semi-hard, aged cow's milk cheese
Texture: Smooth, slightly grainy; firm but cuts cleanly
Flavor: Mild, slightly nutty when young; sharper, more pronounced when aged 17+ weeks
Fat content: 28–32% (reduced-fat versions available)
Rind: Paraffin wax (traditionally red, but also black for aged, green, yellow, or unwaxed)
Shape: Spherical, traditionally 3–4 lbs; baby Edam is ~1 lb
Shelf life: Waxed whole wheel: 6–8 months refrigerated; cut/wedged: 3–4 weeks tightly wrapped
Melting behavior: Melts evenly without becoming stringy; holds shape well when sliced

Substitutes

Gouda — Closest flavor and texture; also Dutch, melts equally well; best direct substitute
Maasdam — Dutch cheese with similar mild, nutty character; slightly sweeter; swap 1:1
Colby — American cheese with comparable mildness and melting properties; good budget substitute
Mild cheddar — Works in a pinch; slightly sharper flavor but similar texture and melting
Mimolette — French cousin with similar firm texture; more orange in color; good for grating