Description
A semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland. Allowing this semi-hard cheese to attain its savour. Left to age, it intensifies in taste, while creamy textures and milder undertones fill your palate when it is enjoyed young.
Ingredients: 100% milk, starter culture, rennet enzyme and salt
Usage: It’s a great melting cheese – shred it into pasta, lasagna with Edam filling in or with mozzarella. You can also slice it easily for sandwiches or dice it and toss it with meat or on a salad of mixed greens.
