Description
The Edam Holland PGI is a semi-hard dough cheese with natural seasoning, produced from cow's milk.
Production Area
The production area of Edam Holland PGI covers the entire area of the Netherlands.
Production Method
The milk used to produce Edam Holland PGI is cooled up to maximum 6°C and then is stored in a refrigerated tank. Transported to the diary within 72 hours, it can be either immediately processed or it undergoes heating and is stored cooled until processing, at the end of which it will become creamy. The milk is pasteurised to obtain the curd by means of coagulation and abomasums rennet is used. After having obtained the curd, it is separated from whey, processed, washed and at last pressed in drums and shaped. The shape obtained is immersed in salt brine and then seasoned at the air with a temperature of at least 12°C - for variable periods until a year and more - during which a dry rind covers the cheese. The maturation must generally last at least 28 days, except of Baby Edam Holland, for which 21 days are enough.
Appearance and Flavour
Edam Holland PGI, depending on the type and the weight, can be round in shape or as bread or a parallelepiped. The top sides are flattened and the rind is smooth and compact. The colour is uniform and the dough has variable tones, from ivory to yellow, with small holes which are more numerous for the Bros type (which is strong and friable). Plus, the flavour varies depending on type and seasoning, from delicate to spicy.
History
Edam Holland is an example of the great Dutch diary culture which has developed since the Middle Ages and achieved its top in the 17th century, also called the "Golden Century". Its importance was confirmed at the beginning of the 20th century with important results which were achieved at a national level. In fact, new laws and the Edam Holland designation were established through the Landbouwkwaliteitsbeschikking kaasproducten, meaning the decision on the agricultural quality of diary products. The product is still internationally famous and an element that enhances the farm milk.
Gastronomy
Edam Holland PGI has to be stored in a cool and dry place, in the least cold shelf of refrigerator wrapped in food paper so to avoid that its quality and aroma could be affected by odours. It can be eaten raw in slices, grated and melted, served with bread and bier, put in raw mushroom salads or with fresh fruit with the addition of dry fruit. The Edam Holland PGI based creams, omelettes or soufflés, gratin and tarts are very tasty.
Marketing
The product is sold as Edam Holland PGI, in the types Baby Edam, with a maximum weight of 1.5 kg; Edam Bros, from 1.5 to 2.5 kg; Edam Stip, from 1.5 to 2.5 kg. Plus Edam Holland PGI can be found on the market in different weights and shapes: from 1.5 to 2.5 kg and a round shape; parallelepiped shaped with a maximum weight of 20 kg; with a shape of large bread weighing from 4 to 5 kg; with the shape of small bread between 2 and 3 kg. It is marketed whole or in pieces.
Distinctive Features
The peculiarities of Edam Holland PGI are linked to the geographic area of production which is mainly under sea level and is characterised by a maritime climate and clayey and sandy pasture grounds which contribute to the production of high quality milk.
