Tag Archives: edam cheese recipes

3 Great Recipes for Edam Cheese

26 Oct

Edam CheeseEdam cheese is from the Edam region of North Amsterdam that’s made from part-skimmed milk. It has a fat content of about 40% and you’ll usually find it with a black or waxy red skin. This cheese is similar to Gouda, which is also a Dutch cheese, although it’s lighter and tarter. It’s also slice-able yet ideal for melting in sauces and soups. The taste is often described as mild, nutty or mellow, although it can have a salty taste as well.

If you’ve never tried Edam cheese before, there are quite a few ways to experience this delicious variety of cheese. It pairs very well with wine and sweet fruits, although you can also use it in your favorite gouda recipes for an interesting new flavor. Here are 3 excellent cheese recipes to try with Edam.

Chicken and Pasta with Edam and White Wine
This recipe is a great way to try Edam for the first time. It pairs very nicely with the chicken and white wine and doesn’t take too long to put together. I recommend serving this dish with a fresh salad lightly drizzled with olive oil so you don’t detract from the rich flavor.


  • 8 ounces of pasta, cooking according to package directions
  • 4 large chicken thighs
  • Salt and pepper, to taste
  • 2 tablespoons flour
  • 4 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 1 large onion, chopped
  • 1 cup white wine
  • 1 can diced tomatoes
  • 1/2 teaspoon dried oregano or 1 teaspoon fresh
  • Additional salt and pepper to taste
  • 1 tablespoon sugar
  • 4 ounces Edam cheese, grated
  • 12 sweet basil leaves, sliced thinly

1. Heat olive oil in a pot over medium heat.
2. Sprinkle chicken with salt and pepper, then dredge in the flour. Fry until lightly browned on all sides. Use tongs to transfer chicken to a plate.
3. Add garlic and onion to the remaining oil and cook, stirring often, until softened.
4. Pour in white wine and boil, uncovered, until the liquid is reduced to half.
5. Add diced tomatoes with juice, oregano, salt, pepper and sugar.
6. Return chicken to pot and stir gently. Boil over medium heat until sauce thickens and chicken is cooked through, about 15 minutes.
7. Transfer chicken to a plate, add pasta the sauce and toss well. Divide among individual pasta bowls and top with chicken. Smother chicken with grated Edam cheese. If desired, place the dish under a hot broiler to brown the cheese. Garnish with sweet basil leaves.

Edam Cheese Souffle
This recipe for warm cheese souffle is really easy, even if you’ve never made souffle before. Make sure you include the bacon; the flavors mingle together wonderfully!


  • 1-1/4 cup milk
  • 1/4 cup butter
  • 5 teaspoons flour
  • 6 egg yolks
  • Pinch of salt and pepper
  • Pinch of cayenne powder

Cheese Mixture:

  • 3 ounces Dofino Edam cheese
  • 2 ounces butter
  • 3 ounces cream cheese
  • 8 egg whites, whipped
  • Pinch of salt
  • 1/4 pound small brunoise of Nueske Bacon

Finely grated Parmesan
1. Bring the milk to a bowl. Heat the butter in a different pan over medium heat; add flour and cook without browning until the mixture bubbles. Slowly add hot milk, whisking constantly. Cook until the texture is thick and smooth and boiling begins. Boil for 3 to 5 minutes, whisking constantly.
2. Remove from heat and place in a bowl. Add egg yolks, salt, pepper and cayenne.
3. Preheat oven to 350 degrees F.
4. Butter the edges of a souffle ramekin and sprinkle finely grated Parmesan around the ramekin. Prepare a warm bath for the souffle and heat in the oven.
5. Melt cream cheese, butter and Edam in a bowl. Add Bechamel to the cheese mixture and use a spatula to fold in the the whipped egg whites.
6. Dice the Nueske Bacon into tiny pieces and saute until crisp. Drain fat and place on a dry paper towel.
7. Fill the ramekin with the mixture to the top and clean the edges. Bake the souffle by placing the ramekin in the water bath for 15 minutes until it puffs 1″ above the ramekin. Remove the souffle from the oven to cool and place one tablespoon of the bacon in the center.

Cheesy Potato Salad
I love potato salad because it’s so versatile. This is one of my favorite cheese recipes because it adds a whole new taste to the classic potato salad by using Edam cheese, along with fresh dill. The taste is very fresh and complex although the dish goes together very quickly.


  • 1 pound small new potatoes, scrubbed and cut in half
  • 3/4 cup sour cream
  • 1/2 cup plain low-fat yogurt
  • 1/3 cup scallions, finely minced
  • 1/4 cup fresh dill, finely minced
  • 1/2 teaspoon celery seed
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon sugar
  • Salt and pepper, to taste
  • 1 cup Edam cheese, cubed
  • 1 cup cucumber, cubed
  • 1/2 cup radishes, sliced thinly

1. Place potatoes in a large pot and cover with cold, salted water. Cook potatoes until tender; drain and cool completely.
2. Create dressing by combining sour cream, yogurt, scallions, dill, celery seed, mustard, sugar, pepper and salt.
3. Cut potatoes into small cubes and place in a large bowl. Pour dressing over potatoes and add Edam cheese, cucumber and radishes. Toss to blend and chill until ready to serve.