Division Characteristic properties
United Kingdom
The cheese is shaped like a ball with a flattened top and bottom, or it may be shaped like a loaf or a block. The specifications are given in the table.
| Type | Weight | Fat in dry matter | Moisture content(max) | Salt in dry matter(max) |
|---|---|---|---|---|
| Baby Edam Holland | max. 1,5 kg | 40,0 – 44,0 % | 46,5 % | 5,4 % |
| Edam Holland (ball) | 1,5 – 2,5 kg | 40,0 – 44,0 % | 45,5 % | 5,0 % |
| Edam Holland Bros (hard) | 1,5 – 2,5 kg | 40,0 – 44,0 % | 47,5 % | 5,3 % |
| Edam Holland Stip (speckled) | 1,5 – 2,5 kg | 40,0 – 44,0 % | 45,5 % | 6,0 % |
| Edam Holland (block-shaped) | max. 20 kg | 40,0 – 44,0 % | 46,0 % | 4,6 % |
| Edam Holland (large loaf-shaped) | 4 – 5 kg | 40,0 – 44,0 % | 46,0 % | 4,6 % |
| Edam Holland (small loaf-shaped) | 2 – 3 kg | 40,0 – 44,0 % | 47,0 % | 4,8 % |
The moisture content applies 12 days from the first day of preparation, with the exception of Baby Edam Holland, where it applies 5 days after the first day of preparation.
The other characteristic properties are as follows:
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Flavour: mild to piquant, depending on age and type.
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Cross-section: must be uniform in colour with a few small round holes. Bros Edam Holland has a large number of small holes. The colour of the cheese varies from ivory to yellow.
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Rind: the rind is firm, smooth, dry, clean and has no fungal flora. It is produced by drying during the maturing stage.
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Texture: young Edam Holland must be sufficiently firm and suitable for cutting. Once the cheese has matured further, it becomes firmer and tighter in structure. Bros Edam Holland must be sufficiently firm and hard.
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Maturing period: a minimum of 28 days (a minimum of 21 days for Baby Edam Holland).
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Edam Holland is a naturally matured cheese. Foil maturing is not permitted for Edam Holland.
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Maturing temperature: a minimum of 12 °C.
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Age: the shelf-life varies from a minimum of 28 days after manufacture (Baby Edam Holland) to more than a year.