{
  "url": "https://openlegislation.uk/eu-regulation-2010-1121/annex-II/division-COUNCIL/division-4/division-4.2/division-2",
  "json_url": "https://openlegislation.uk/eu-regulation-2010-1121/annex-II/division-COUNCIL/division-4/division-4.2/division-2.json",
  "legislation": "eur/2010/1121",
  "legislation_title": "Commission Regulation (EU) No 1121/2010 of 2 December 2010 entering a designation in the register of protected designations of origin and protected geographical indications [Edam Holland (PGI)]",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2010-1121",
  "path": "annex/II/division/COUNCIL/division/4/division/4.2/division/2",
  "kind": "division",
  "number": null,
  "heading": "Characteristic properties",
  "text": "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.\nType\nWeight\nFat in dry matter\nMoisture content(max)\nSalt in dry matter(max)\nBaby Edam Holland\nmax. 1,5 kg\n40,0 – 44,0 %\n46,5 %\n5,4 %\nEdam Holland (ball)\n1,5 – 2,5 kg\n40,0 – 44,0 %\n45,5 %\n5,0 %\nEdam Holland Bros (hard)\n1,5 – 2,5 kg\n40,0 – 44,0 %\n47,5 %\n5,3 %\nEdam Holland Stip (speckled)\n1,5 – 2,5 kg\n40,0 – 44,0 %\n45,5 %\n6,0 %\nEdam Holland (block-shaped)\nmax. 20 kg\n40,0 – 44,0 %\n46,0 %\n4,6 %\nEdam Holland (large loaf-shaped)\n4 – 5 kg\n40,0 – 44,0 %\n46,0 %\n4,6 %\nEdam Holland (small loaf-shaped)\n2 – 3 kg\n40,0 – 44,0 %\n47,0 %\n4,8 %\nThe 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.\nThe other characteristic properties are as follows:\nFlavour: mild to piquant, depending on age and type.\nCross-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.\nRind: the rind is firm, smooth, dry, clean and has no fungal flora. It is produced by drying during the maturing stage.\nTexture: 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.\nMaturing period: a minimum of 28 days (a minimum of 21 days for Baby Edam Holland).\nEdam Holland is a naturally matured cheese. Foil maturing is not permitted for Edam Holland.\nMaturing temperature: a minimum of 12 °C.\nAge: the shelf-life varies from a minimum of 28 days after manufacture (Baby Edam Holland) to more than a year.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2010/1121/annex/II/division/COUNCIL/division/4/division/4.2/division/2",
    "retrieved_at": "2026-11-01T14:50:27.910030+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}