Thank you, Edam.
Thank you for letting me believe that I actually have a clue what I'm doing.
Last night I cracked 3 cheeses: Colby #2, Gouda #2, and Edam #1. The first two in that line were crumbly and somewhat of a disappointment. Ah, Edam, you are my friend. A simple and unassuming little cheese.
Wow, did I mention the color? Yeegads, this certainly has color!
At 14 drops of annatto, the ending color is very orange. Not true to the style in that regard...my bad...mea culpa.
But I like the:
- the multiple small eye formation
- the salt level (in brine for only 3 hours)
- the sliceability
Those features renew my faith. Some day I too may be a
I put some of that little cheese on a slice of sourdough and toasted it, then added a thin slice of roast beef. The cheese melts very well. Excellent. It shows real promise. I vacuum-sealed the other three quarters and will let them age a little longer.