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gouda and edam cheese

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TasunkaWitko View Drop Down
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    Posted: 03 February 2010 at 09:45

would anyone care to outline the differences and similarities between these two dutch treasures?

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2010 at 04:39
The basic difference, TW..is the fact that gouda is made from whole milk, and edam from partly skimmed milk.
 
Both types shred nicely, and melt very readily so they are perfect for sauces and gourmet pizzas, mac n cheese, etc.
 
Gouda also smokes up very nicely and is a great snack all by itself when smoked.
 
Here is an excerpt from the US Dairy Export Council:

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USDEC photo: Goud and Edam Gouda and Edam

  • Gouda
  • Smoked Gouda
  • Edam

Key Applications

Their melting ability makes them ideal for sauces, soups, casseroles and roulades. They can be blended easily with other cheeses to build signature gourmet pizzas. Gouda is available flavored with a variety of herbs and spices. Smoked gouda is a popular snack. Aged gouda is perfect for the cheese course, or as an addition to sauces and cream soups. Edam is sliceable, making it perfect for sandwiches and consumer-ready snacks.

Manufacturing Process

The process is similar to that of semi-soft cheeses, but specific starter cultures and only the highest quality milk are used to produce these "sweet-curd" cheeses. The primary difference between the two is that gouda is made with whole milk, while edam is produced with part-skim. Flavored goudas have spices or herbs added to their curd prior to pressing. Smoked versions can be natural cheese wheels smoked in a smokehouse, or pasteurized processed cheese log with a brown coating with liquidized natural smoke essence on the rind.

Performance Considerations

Both gouda and edam melt well, but gouda, with its higher milkfat content, will flow when melted and resist browning. Edam will flow less and brown better. Edam, with its denser texture, is the better choice for slicing, but either one can be easily shredded.

Key Benefits in Foodservice & Prepared Foods

  • Range of flavors and textures available
  • Ease of shredding and melting makes these cheeses a good topping choice for hot or cold applications
  • Good choice for casseroles or roulades
  • Popular in gourmet pizza blends

Marketing Benefits

  • Add value to products in a cost-effective manner
  • Young versions are milky and buttery and have universal appeal
  • Aged versions have premium, European-style image and gourmet appeal

Return to Cheese Categories.

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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2010 at 06:35
an excellent run-down!
 
coincidentally, i did manage to buy   disk of each, gouda and edam, yesterday - i'll see about doing a comparison with each, and then perhaps see how each does when smoked.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GarethM Quote  Post ReplyReply Direct Link To This Post Posted: 12 April 2010 at 04:18
TW - If you buy any more gouda and edam, compare how they taste when you first buy them against how they taste when they are more mature (opened at least a week or more).  Once they lose that "rubberyness" they develop more flavour.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 12 April 2010 at 07:05
gareth -
 
i will keep that in mind! my kids ran off with the first cheeses i bought, and i just replaced them this weekend, so will let them mature after opening. thanks for the tip!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GarethM Quote  Post ReplyReply Direct Link To This Post Posted: 12 April 2010 at 07:11
My father was Dutch and he never liked the way that the cheeses were eaten before maturing.

I have now exhausted my knowledge of Dutch cuisine ;)
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GarethM Quote  Post ReplyReply Direct Link To This Post Posted: 12 April 2010 at 07:16
Having said that, there is always "devilled fondue"...

fry off some sliced onions, add some grated Dutch cheese and some chilli powder/paste.  What you are after is a gloopy mixture (with a bit of a kick). 

Serve warm with crusty bread.  break off chunks of bread and dip it into mixture.  It is a very sociable dish and allow for using more bread than you would expect.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 12 April 2010 at 09:25
dang, that sounds good! i could give that a try on a day like today! (very cool and grey with a mix of snow and rain).
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 12 April 2010 at 22:25
Originally posted by GarethM GarethM wrote:

Having said that, there is always "devilled fondue"...

fry off some sliced onions, add some grated Dutch cheese and some chilli powder/paste.  What you are after is a gloopy mixture (with a bit of a kick). 

Serve warm with crusty bread.  break off chunks of bread and dip it into mixture.  It is a very sociable dish and allow for using more bread than you would expect.

Gareth
 
That sounds abslolutely delicious!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 13 April 2010 at 02:47
Man alive! that does sound terrific....just a nice appetizer dip, or something to munch on all afternoon long in the kitchenTongue
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Boilermaker Quote  Post ReplyReply Direct Link To This Post Posted: 11 December 2010 at 20:33
Originally posted by GarethM GarethM wrote:

Having said that, there is always "devilled fondue"...

fry off some sliced onions, add some grated Dutch cheese and some chilli powder/paste.  What you are after is a gloopy mixture (with a bit of a kick). 

Serve warm with crusty bread.  break off chunks of bread and dip it into mixture.  It is a very sociable dish and allow for using more bread than you would expect.

Gareth


I love smoked gouda, may try this sans the chili powder and substituting a good smoked gouda.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 06 March 2012 at 14:13
Originally posted by GarethM GarethM wrote:

TW - If you buy any more gouda and edam, compare how they taste when you first buy them against how they taste when they are more mature (opened at least a week or more).  Once they lose that "rubberyness" they develop more flavour.

Gareth


Not exactly the same kind of maturation as you're talking about, but if you can get your hands on some well aged gouda, like in the 8 - 10 year range, you really need to try it. It's so much different than the young stuff. It's texture is more like parmesan, hard and crumbly, and it has a very intense nutty, creamy flavor.  I eat it just by itself, but it's also wonderful on crackers, or crumbled into salad, or hell in just about anything! lol. It's pretty spendy though, I think last time I bought it it was around $25/lb, so I tend to just savor it by itself.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 06 March 2012 at 19:27
it sure sounds good - i'm here in the "big city' of billings for a few days, and might see if i can find a cheese shop to snag a few samples....
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Post Options Post Options   Thanks (0) Thanks(0)   Quote ChrisFlanders Quote  Post ReplyReply Direct Link To This Post Posted: 07 March 2012 at 04:09

Gouda is so famous that many people even don't realize there's also a town in Holland called Gouda. The original cheese wasn't produced in Gouda but in the region around the town. Gouda however was the city where the cheese was traded under the strict supervision of the Gouda town council. In june and july there's still a weekly (tourists) cheesemarket in Gouda. Gouda cheese is made in large "wheels". Smoked Gouda; ..never heard of!!!

Same thing with Edammer cheese. The original cheese is a small round cheese of around 1,7 kilo produced in the villages around the city Edam.

Gouda "style" cheeses are made everywhere, even in my country. A dairy farm within walking distance from my door, sells raw (unpasteurized!!) milk straight from their milking tank. Also a wonderful, simply uncomparable raw butter that doesn't keep very long. They also sell cheese made in another dairyfarm, also produced from raw milk. They even age it, like the one in the picture below that I frequently buy. This is nothing like you can buy in a supermarket. Very strong longlasting taste with salt cristals imbedded here and there, impossible to cut the usual slices because it's too crumbly. Absolutely stunning cheese, perfect pairing partner with a port wine or an artisanal beer. Of course they have also a younger cheese version. And homemade buttermilk, cottage cheese. Let's not forget their icecream made with the absolute minimum of ingredients, as in no junk added.

Here's how that artisanal aged cheese and that superb raw butter looks like...

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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 07 March 2012 at 11:35
Originally posted by TasunkaWitko TasunkaWitko wrote:

it sure sounds good - i'm here in the "big city' of billings for a few days, and might see if i can find a cheese shop to snag a few samples....



Hey Ron, if you can't find any let me know. There's a store about 1/2 mile from my work that sells it and all kinds of different cheeses. I'll send you some.

While we're talking Dutch cheese my absolute favorite is komijnekaas (Cumin Cheese). Leyden (Leidse kaas) is the most common type of it. Basically it's a part-skim similar to Edam, but with whole cumin seeds in it.



It's excellent on buttered toast! Dang, gonna have to go to the store and get me some. Just talking about it is making me drool!





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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 07 March 2012 at 11:54
Originally posted by ChrisBelgium ChrisBelgium wrote:

Smoked Gouda; ..never heard of!!!


It's something that was invented here in the US.  It's not even really that similar to real Gouda, except maybe the texture is the same as young Gouda. I believe it's a processed cheese, with added smoke flavor.  Having said that... I do enjoy it on occasion. Makes great grilled cheese sandwiches, or in an uitsmijter.
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