Semi Hard Eye Cheese

Edam

Holland

Milk Type

Cow

History

Edam is named after the port of Edam, just north of Amsterdam. Its characteristic red waxed coat was first used in the 14th century to protect the rind.

Characteristics

Most Edam is produced from semi-skimmed reduced fat milk. It is easily identified by its ball shape and the distinctive red wax covering its rind. Edam is generally sold young, maturing in only three to four weeks. Its texture is supple and elastic and it may have a few pea-sized eyes.

Flavour

Edam has a slightly sweet, mild nutty flavour.

Selection and Storage

• Choose if surface rind is completely intact and, internally, with no cracks or slits between the eyes.
• Select if the cheese is smooth and light golden in colour.
• Store covering only the exposed cut surface with plastic wrap or waxed cheese paper.
• Freezing is not recommended unless grated into an airtight freezer bag.

Serving Edam

• Slice on an open sandwich.
• Toss through salads.
• Grate into soups, tarts and quiches.
• Sprinkle over freshly blanched asparagus.
• Add to the classic steak sandwich.
• Serve on a cheese platter at room temperature accompanied by cracked almonds and walnuts.
  

Gouda

Holland

Milk Type

Cow

History

Dating from the sixth Century, Gouda was first made on farms around the village of Gouda, just outside Rotterdam. Gouda became a popular cheese in Australia when local varieties appeared on the local markets in the 1950s.

Characteristics

Renowned for its round, smooth shape and yellow-waxed rind, Gouda is ripened for a minimum of six weeks. The cheese has a smooth, quite close texture and small eyes, similar to Edam.

Flavour

Gouda has a slightly sweet, mild flavour which, left to mature, becomes more aromatic.

Selection and Storage

• Select if smooth and light golden in colour.
• Store covering only the exposed surface in plastic wrap as this allows the rind to breath
• Freezing is not recommended unless grated into an airtight freezer bag.

Serving Gouda

• Enjoy as a table cheese.
• Ideal as a breakfast cheese.
• Use as a snack and grill.
• Slice into sandwiches.
  

Raclette

Origin

Switzerland and France

Milk Type

Cow

History

Raclette is the generic name given to the specialty cheese of Valais. From 'Racler', a French word meaning 'to scrape', Raclette is renowned for its wonderful melting qualities.

It was traditionally left by the fire to melt, then scraped onto hot potatoes and various other dishes. Australian Raclette is made by several cheese manufacturers.

Characteristics

Usually made in 5kg wheels, Raclette is supple and smooth with a deep orange, slightly sticky rind.

Flavour

Raclette's full, sweet, nutty flavour and slightly fruity aroma comes into its own when melted.

Selection and Storage

• Select if the surface rind is intact.
• Store covering the exposed surface only in plastic wrap as this allows the rind to breathe.
• Shelf life depends on the age of the cheese when purchased.
• Freezing is not recommended.

Serving Raclette

• Slice into sandwiches.
• Melt over steamed potatoes or other vegetables.
• Grill and enjoy on bread
  

Cheesemaking is a process that demands considerable care and patience. The cheese must be observed and handled with skills that machines just don't have. Every cheese is individual - prepared and consumed with passion!