Edam Cheese is one of the most famous varieties in the world, and for good reason. Though usually cheese is only named after a town because of the market, Edam cheese is and always has been produced in Edam itself. This tradition has continued for over 400 years, and continues today.
Edam Cheese is more salty and less fatty than Gouda cheese, making it a prime candidate for maturing. Between 4 and 8 months into the aging process, the cheese will still be soft and creamy, but it will be much more salty, resulting in one of the richest Cheese experiences of your life!