Understanding the Difference: Edam vs. Processed Cheese
Edam's origin lies in the Netherlands, where it has been produced as a natural cheese for centuries. Its classic, artisan-driven creation process stands in stark contrast to the modern, industrial production of processed cheese. A key aspect of Edam's natural identity is its aging process. Young Edam is mild and buttery, but as it matures over several months, its flavor becomes nuttier and more pronounced. This maturation process, which depends on specific temperature and humidity conditions, is what develops its characteristic flavor and texture, a trait absent in the rapidly-produced processed cheese.
The Cheesemaking Process: Traditional vs. Industrial
The fundamental difference between natural Edam and processed cheese lies in their creation. Traditional cheesemaking for Edam involves a straightforward path from farm to aging cellar. First, milk is pasteurized, and starter cultures and rennet are added to curdle the milk. The resulting curds are then cut, cooked, and washed to reduce acidity. After pressing the curds into their signature spherical shape, the cheese is brined in a salt solution before being waxed and aged. This hands-on process results in a semi-hard cheese with a distinct, evolving flavor profile.
Processed cheese, by contrast, is a composite product. It is made by melting and blending natural cheeses with other dairy ingredients, water, and crucially, emulsifying salts. These salts, like sodium citrate or potassium phosphate, prevent the fat and protein from separating during melting, creating a smooth, uniform texture. This industrial method is designed for consistency, meltability, and extended shelf life, not for complex, natural flavors.
Comparison Table: Natural Edam vs. Processed Cheese
| Feature | Natural Edam | Processed Cheese (e.g., Slices, Spreads) |
|---|---|---|
| Ingredients | Milk, salt, starter culture, rennet | Natural cheese, milkfat, whey, water, emulsifiers, preservatives, flavorings |
| Production | Curdling, pressing, brining, and aging for weeks or months | Melting and blending natural cheese with additives; no aging process |
| Flavor | Complex, develops with age (mild to sharp, nutty) | Mild and uniform; flavor does not develop over time |
| Texture | Semi-hard, springy when young; firmer, drier, and more crumbly with age | Smooth, soft, and consistent; creamy or rubbery depending on type |
| Shelf Life | Shorter; requires refrigeration; ages over time | Significantly longer; high resistance to spoilage |
| Packaging | Often sold in a ball shape with a distinctive red wax coating | Commonly found in individually wrapped slices, blocks, or tubs |
The Misconception: Edam in Processed Form
A common source of confusion is that Edam's name appears on processed cheese products. Companies sometimes use Edam, along with other natural cheeses like Gouda and Cheddar, as an ingredient in their processed cheese blends. For example, a product labelled "processed Edam cheese slices" contains natural Edam cheese as a base but has been heavily modified with emulsifiers and other additives to create a new product with different properties. This means that while a processed product may contain Edam, the finished product itself is no longer considered a natural Edam cheese. The key lies in reading the ingredient list; the presence of additives beyond the basic four indicates a processed product.
Health and Nutritional Considerations
From a nutritional standpoint, natural Edam cheese is generally considered a healthier option than its processed counterparts. Natural Edam is a good source of calcium, protein, and vitamin B12. Processed cheese, while also providing some protein and calcium, often contains more sodium, unhealthy fats, and artificial ingredients. For health-conscious consumers, choosing natural cheese like Edam ensures a cleaner label and better nutritional integrity.
Conclusion: Edam's Natural Identity is Clear
In conclusion, traditional Edam is unequivocally a natural cheese, not a processed one. Its mild, nutty flavor and semi-hard texture are the result of a time-honored, simple cheesemaking process involving milk, rennet, salt, and starter cultures. The potential for confusion stems from the fact that natural cheeses like Edam are sometimes used as a base ingredient in the manufacturing of processed cheese products. Ultimately, the difference is defined by the production method and the ingredient list. When you purchase a round of red-waxed Edam, you are getting a classic, naturally aged cheese. To verify, always check the label for emulsifiers and other additives—their presence is the hallmark of a processed product.
For more detailed information on traditional cheesemaking, see the article on "Making Edam Cheese at Home".
