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Eidam 2

Edam (Dutch: Edammer) is a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland. Edam is traditionally sold in flat-ended spheres with a pale yellow interior and a coat, or rind, of red paraffin wax. Edam ages and travels well, and does not spoil; it only hardens. These qualities (among others) made it the world's most popular cheese between the 14th and 18th centuries, both at sea and in remote colonies.


Cultures needed :
NameVolumeRequire
Lactococcus lactis subsp. diacetylactis.Required
Lactococcus lactis subsp. cremorisRequired
Lactobacillus helveticusRequired
Lactococcus lactis subsp. lactisRequired


Step by step :
StepPhotoDuration
1Heat the milk to 30-32°C. Add mesophilic culture, mix. Cover and wait 30 minutes.00:45:00
2Add calcium chloride and mix well. Wait 10 minutes.00:10:00
3Heat to 30-32°C as needed. Add rennet, mix well. Leave covered for 30 minutes.00:30:00
4Cut the cheese into 1 cm cubes, mix a few times for 15 minutes. Let the cheese rest for 10 minutes.00:15:00
5Slowly increase to 35°C. Remove the top whey up to the curd (about 1/4) and replace with the same amount of water heated to 65°C.00:15:00
6Mix gently for 15 minutes. Leave to rest for 10 minutes.00:25:00
7Pour the cheese into a cheese sheet, cover with a heavier plate and let the whey drain for 5 minutes.00:05:00
8Put the cheese in the mold and load 15 kg. After 45 minutes, soak in hot whey, turn and load 15kg again, 12 hours in total.00:45:00
9Remove the cheese from the mold and immerse it in a 10% salt solution at 15°C for 12 hours.
10Remove the cheese from the salt solution and let it ripen at 15°C for 3-4 weeks. Rotate daily.
11Wax or vacuum seal the cheese and let it mature for 3-8 weeks at 8-10°C, turning it every 2-3 days for the first few weeks.