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Edam Cheese Making Recipe

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Edam is a spherical cheese, traditionally from Holland, and often seen with a beautiful coating of red wax.

When young, Edam tends to be slightly harder due to the lower fat content of the milk. Most young Edam sold in stores has a very mild flavor, slightly salty or nutty, and almost no smell when compared to other cheese. As Edam ages its flavor sharpens, and it continues to become firmer.
  • Yield4 pounds
  • Agingtime 1+ months
  • Skill Levelintermediate
  • Author


  • 4 Gallons of Milk (Not UltraPasteurized)
  • 3/16 tsp Kazu or MM 100 Culture(40-50% less for raw milk)
  • 3/4 tsp (3.5 ml) Single Strength Liquid Rennet (2.75 ml for raw milk)
  • Salt
  • 3/4 tsp (3-4 ml) Annatto coloring (optional)
  • 1/2 tsp Calcium Chloride (for pasteurized milk)


  • Good Thermometer
  • Mini Measuring Spoons
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • Draining Mat
  • Butter Muslin
  • 4 lb Edam Mold
  • Cheese Press or Weights