How to Make Edam Cheese: A Step-by-Step Guide for Dairy Professionals

Edam cheese, with its mild, nutty flavor and iconic red wax coating, is a staple in the dairy industry. This semi-hard Dutch cheese requires precision and expertise to produce. In this guide, we walk you through the professional process of making Edam cheese, completeuide, we walk you through the professional process of making Edam cheese, complete with exact temperatures in Celsius and Fahrenheit, tailored for dairy artisans and industry experts.

Why Edam Cheese Appeals to Dairy Professionals

Edam’s versatility, long shelf life, and consistent texture make it a favorite for commercial and artisan producers. Its lower fat content (typically 28-40%) compared to other cheeses like Cheddar appeals to health-conscious markets. Mastering Edam production can elevate your dairy portfolio, but it demands attention to detail in milk quality, cultures, and aging.

Equipment and Ingredients

Before starting, ensure you have the following:

• Milk: 20 liters (5.3 gallons) of high-quality, pasteurized whole cow’s milk (3.5-4% fat).
• Cultures: Mesophilic starter culture (e.g., Lactococcus lactis subsp. cremoris).
• Rennet: Liquid animal or microbial rennet.
• Calcium Chloride: For pasteurized milk, 0.02% solution.
• Annatto (optional): Natural coloring agent for a yellowish hue, diluted in water.
• Salt: Non-iodized cheese salt for brining.
• Equipment: Stainless steel vat, thermometer, cheese molds (Edam-specific round molds), cheese press, brine tank, and waxing supplies.

Step-by-Step Edam Cheese Making Process

Step 1: Milk Preparation

Heat 20 liters of milk to 30°C (86°F) in a stainless steel vat. Stir gently to ensure even heating. Add calcium chloride (2 ml per 10 liters) to improve curd formation. If using annatto for a traditional yellowish hue, dilute 0.5 ml of annatto in 50 ml of cool, non-chlorinated water and add it now, stirring thoroughly. Sprinkle the mesophilic starter culture over the milk surface, let it hydrate for 2 minutes, then stir thoroughly. Allow the milk to ripen for 30 minutes, maintaining the temperature at 30°C (86°F).

Step 2: Coagulation

Dilute 0.5 ml of rennet in 50 ml of cool, non-chlorinated water. Add to the milk and stir for 1 minute. Cover and let the milk set for 30-40 minutes at 30°C (86°F) until a clean break is achieved. Test by cutting the curd; it should split cleanly with clear whey.

Step 3: Cutting and Stirring

Cut the curd into 0.5 cm (0.2 inch) cubes using a curd knife. Let the curds rest for 5 minutes to firm up. Begin stirring gently, increasing the temperature to 33°C (91.4°F) over 20 minutes. Stir continuously to prevent matting and promote even whey expulsion.

Step 4: Washing the Curd

Remove 30% of the whey (approximately 6 liters). Replace it with water heated to 60°C (140°F), bringing the vat temperature to 36°C (96.8°F). Stir for 20 minutes. This washing step reduces lactose, giving Edam its characteristic mild flavor.

Step 5: Draining and Pressing

Drain the remaining whey and transfer the curds to Edam-specific round molds lined with cheesecloth. Press at light pressure (5 kg/11 lbs) for 30 minutes, then increase to 15 kg (33 lbs) for 6 hours at 20°C (68°F). Flip the cheese halfway through to ensure even pressing.

Step 6: Brining

Prepare a 20% salt brine solution (200 g salt per liter of water). Submerge the cheese in the brine at 12°C (53.6°F) for 24 hours. This step enhances flavor and forms the rind.

Step 7: Air Drying

Remove the cheese from the brine and air-dry at 12°C (53.6°F) and 85% humidity for 1-2 days until the rind is dry to the touch. Turn the cheese daily to promote even drying.

Step 8: Waxing and Aging

Apply red cheese wax to the dried cheese to prevent contamination and moisture loss. Age the cheese at 10-12°C (50-53.6°F) and 85-90% humidity for 6-12 weeks. Young Edam (6 weeks) is mild, while aged Edam (12 weeks) develops a nuttier flavor. Turn the cheese weekly to ensure uniform aging.

Troubleshooting Tips for Professionals

• Soft Curd: Check rennet dosage or milk quality. Ensure precise temperature control.
• Bitter Flavor: Reduce aging time or verify starter culture purity.
• Cracked Rind: Increase humidity during drying or aging.

FAQ About Edam Cheese Production

What milk is best for Edam cheese?

High-quality, pasteurized cow’s milk with 3.5-4% fat content is ideal for consistent texture and flavor.

How long should Edam cheese age?

Age for 6-12 weeks, depending on desired flavor intensity. Young Edam is milder, while longer aging enhances nuttiness.

Why is my Edam cheese too soft?

Soft cheese may result from insufficient pressing, high moisture content, or incorrect rennet dosage.

Can I use raw milk for Edam?

Raw milk can be used but requires strict sanitation and may alter flavor. Check local regulations.

Conclusion

Producing Edam cheese is a rewarding process that combines science and artistry. By following these precise steps and maintaining strict temperature control, dairy professionals can craft high-quality Edam with the perfect balance of flavor and texture. Experiment with aging times and optional annatto coloring to suit your market’s preferences, and share your results with us at DairyCraftPro!

References

1. Fox, P. F., Guinee, T. P., Cogan, T. M., & McSweeney, P. L. H. (2017). Fundamentals of Cheese Science. Springer.
2. Hill, A. R. (2009). Cheese Making Technology. University of Guelph, Food Science Department.
3. Scott, R., Robinson, R. K., & Wilbey, R. A. (1998). Cheesemaking Practice. Springer.
4. International Dairy Federation. (2020). Standards for Edam Cheese Production. IDF Bulletin 495.