Edam cheese 45% fat in dry matter

Edam is a semi-firm cheese originally from the town of Edam in the Netherlands. The designation “45% fat in dry matter” means “45 percent fat in the dry matter.” It sounds complicated, but it is simple: if all the water were removed from the cheese, the solid components would contain 45% fat. In practice Edam with 45% fat in dry matter feels mild, pleasantly creamy and not too heavy. It is therefore a popular everyday cheese – good on bread, for gratinating and for both cold and hot dishes.

Origin and development
Edam comes from the Netherlands, where it has been produced for centuries. It was often sold in the past as small round balls with a distinctive red rind. This rind is usually wax, which protects the cheese from drying out during transport. Today Edam is not only produced in the Netherlands. Many European countries – for example Germany, Poland or the Czech Republic – produce Edam or Edam-like cheeses. The basic idea remains the same: a mild, durable cheese that fits many kitchens.

Availability in trade
Edam 45% fat in dry matter is easy to find in most supermarkets. You can get it:

At cheese counters you can have Edam freshly cut for you. There you often also find different maturity levels. In the refrigerated section you will find branded products and private labels. In delicatessens international variants also appear, for example Edam from traditional production with a natural rind.

Main types and varieties
Although Edam is generally made according to a similar recipe, there are different variants. Here are the main ones

Edam cheese 45% fat in dry matter is a semi-firm cheese of Dutch origin, technologically characterized by combined acid and rennet coagulation, thermal treatment of the curd and controlled maturation. The indication “45% fat in dry matter” refers to the fat content in the dry matter and serves as a standardized quality and typification class. Edam is traditionally made from pasteurized cow's milk, has an even, closed to slightly irregular eye formation and an elastic-smooth texture. Sensorially it shows a mild to slightly nutty aroma with subtle buttery notes that intensify with ripening, yet remain elegantly restrained compared to more strongly matured cheeses.

Production and technology: Production of Edam begins with the selection of standardized milk, whose fat and protein content are precisely adjusted to achieve the desired dry matter and fat percentage in dry matter. After pasteurization, inoculation with starter cultures follows, usually mixed cultures of Lactococcus lactis subsp. lactis and cremoris, sometimes supplemented by Leuconostoc species for finely tuned gas formation. Addition of rennet (chymosin) coagulates the casein micelle system, whereupon cutting the curd breaks the coagulum into uniform particles. The subsequent heating (scalding) at moderate temperature promotes syneresis and adjustment of moisture, which are essential for Edam's semi-firm consistency.

After molding and pressing, the cheese is matured in brine or dry-salted. Salt uptake controls water activity, microbial balance and rind formation. A characteristic wax coating or plastic rind protects against drying and contamination, stabilizes the ripening microbiome and enables even moisture distribution. Ripening time typically varies between 4 and 12 weeks; longer ripening leads to more complex aroma profiles, increased proteolysis and a slightly firmer texture.

Physicochemical properties: The water content lies in the range typical for semi-firm cheeses so that water activity is adjusted to control the activity of lactic acid bacteria