Traditionally a Dutch cheese, made with partially skimmed milk & eaten when young. Edam has a subtle texture and a delicate, smooth taste. The following recipe was sent in by a customer, it is a variation on the Dutch theme.
- 2 gallons whole milk (cow)
- 1 tsp calcium chloride in 1/4cup water
- 4 drops annatto coloring in 1/4cup water (optional)
- 2 ounces mesophilic starter culture
- 1 tsp liquid rennet in 1/4cup water
- 4 cups salt in 1 gallon of water (brine solution)
- Pour milk into double boiler and slowly raise milk temperature to 86°F. Add starter culture and stir thoroughly for five minutes. Remove from heat and cover. Let stand for 30 minutes.
- Add calcium chloride and color if desired. Stir thoroughly for five minutes. Allow to set for 10 minutes.
- Place double boiler back onto heat source and raise temperature to 86°F. Add rennet and stir thoroughly for five minutes. Cover, and allow to set at 86°F for 30 minutes or until a clean break is achieved.
- Cut curds into 1/2" squares and gently stir for 15 minutes. Allow curds to rest for 10 minutes.
- Slowly raise temperature to 96°F. Remove whey down to top of curds (keep track of amount) and save for later use. Keep temperature of whey at 96°F.
- Heat equal amount of water to 96°F. Slowly add water and stir until curd is firm. (approximately 20 minutes) Allow curds to settle for 10 minutes.
- Pour curds into stainless colander, cover with a heavy dinner plate, and allow to drain away remaining whey for approximately 5 minutes.
- Place curds in a cheesecloth lined cheese mold and press at 30 lbs. pressure. Every 45 minutes, dip cheesecloth-lined curds in hot whey, flip, and return to mold. After 3 hours of alternate pressing and flipping, press at 30 lbs. pressure for an additional 12 hours.
- Remove cheese from mold and remove cheesecloth. Soak in brine solution for 2-3 days at 60°F, flipping cheese every 12 hours.
- Remove cheese from brine, place on cheese mat, and allow cheese to mature uncovered at 60°F for 3-4 weeks, flipping daily.
- Wax cheese and age in refrigerator for 3-8 weeks at 45-50°F, flipping twice per week for the first few weeks.