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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: shotski on March 11, 2013, 01:24:01 AM

Title: My first Edam
Post by: shotski on March 11, 2013, 01:24:01 AM
Well here is my first try at Edam. I am happy with the way it unfolded, I guess I will find out in 2 months.
Title: Re: My first Edam
Post by: mjr522 on March 11, 2013, 02:24:11 AM
Nice looking cheese.  I like the 24 lb cheese press... :)

Milk in a bag?  How's that work?
Title: Re: My first Edam
Post by: shotski on March 11, 2013, 02:26:16 AM
Only in Canada.
Title: Re: My first Edam
Post by: mjr522 on March 11, 2013, 02:40:51 AM
What, does it come frozen?  :P
Title: Re: My first Edam
Post by: shotski on March 11, 2013, 02:52:47 AM
it is fresh milk. There are 3 X 1.3333 liter bags inside. Yes I know life is complicated in Canada. :D)

Milk in bags, eh? (http://www.youtube.com/watch?v=VTPgd4HUk4w#)


http://www.thestar.com/news/ontario/2010/02/04/so_we_drink_milk_from_bags_does_that_make_us_weird.html (http://www.thestar.com/news/ontario/2010/02/04/so_we_drink_milk_from_bags_does_that_make_us_weird.html)
Title: Re: My first Edam
Post by: mjr522 on March 11, 2013, 03:40:04 AM
Wow--I'm at a loss for words...  I've lived in 4 different countries (and a number of places within 2 of those countries) on 3 different continents and have never seen this before.  I feel so enlightened.  Thanks!
Title: Re: My first Edam
Post by: BobE102330 on March 11, 2013, 04:21:34 AM
I've seen bagged milk in Israel, and I think Turkey
Title: Re: My first Edam
Post by: Boofer on March 11, 2013, 01:21:25 PM
Nice looking cheese.  I like the 24 lb cheese press... :)

Milk in a bag?  How's that work?
Let's see... ditto, ditto, what...what?!, ditto.

What a concept. Not too far removed from wine-in-a-bag/box. ::)

As far as environmentally-friendly...with the milk I use, my plastic jugs get recycled and the glass bottles go back to the dairy.

-Boofer-
Title: Re: My first Edam
Post by: CWREBEL on March 11, 2013, 04:05:28 PM
Good work on the floating thermometer!  ;)
Title: Re: My first Edam
Post by: Tomer1 on March 11, 2013, 04:56:09 PM
I've seen bagged milk in Israel, and I think Turkey

Yeah, they use 72 degrees hot fill.   Its cheaper then boxed milk which is UP.   
Glass is very rarely used in the food industry unlike in the US or europe.
Title: Re: My first Edam
Post by: High Altitude on March 11, 2013, 05:56:51 PM
I look forward to following this thread and seeing how your first Edam turns out!  I'm making my first one tomorrow (when my fresh milk delivery arrives).  Having done a little research beforehand, I invested in some cream wax that contains mold inhibitors with which I will coat the Edam prior to hard waxing (in accordance with recipe directions).  Are you taking this approach or going with a natural rind maybe?

I experimented with the cream wax on a cheddar I recently air dried.  There were some little crevices on the side that I wanted to "protect" with the cream wax before hard waxing.  Had some issues with knitting on the (first attempt) white cheddar, so the morning after pressing I tried using a heating pad under the stainless steel draining plate seal the ends...and it worked!  However the sides still had a few minor crevices that were more evident after the drying period.  Anyway, hoping this cream wax does the trick.  It's fun to use too (applied with fingers because I like to play with my cheese).

Title: Re: My first Edam
Post by: High Altitude on March 11, 2013, 06:08:54 PM
P.s., Does anyone think it would make much of a difference if I used 1.5% milkfat instead of the 2% in the recipe?
Title: Re: My first Edam
Post by: H-K-J on March 11, 2013, 07:27:02 PM
I mentioned the bagged milk to my wife, she tells me they had it in Oregon in the 70's and 80's me I never heard of it, always glass, plastic or carton.
I to am impressed with the floating thermometer 8)
Title: Re: My first Edam
Post by: High Altitude on March 11, 2013, 07:54:07 PM
Cute (and informative) video :-)....my, the things we Americans learn on this site!
Title: Re: My first Edam
Post by: Red on March 11, 2013, 08:30:37 PM
I love the floating thermometer, I'm going to try that on my next make. I've been using a bent coat hanger across my pot to suspend the thermometer at the right level. This seems less cumbersome, great idea!
Title: Re: My first Edam
Post by: CWREBEL on March 11, 2013, 09:16:31 PM
I suppose you could use the thermometer/bowl to check for flocculation too? A true multi-tasker!
Title: Re: My first Edam
Post by: shotski on March 12, 2013, 02:30:55 AM
I look forward to following this thread and seeing how your first Edam turns out!  I'm making my first one tomorrow (when my fresh milk delivery arrives).  Having done a little research beforehand, I invested in some cream wax that contains mold inhibitors with which I will coat the Edam prior to hard waxing (in accordance with recipe directions).  Are you taking this approach or going with a natural rind maybe?


I would think that 1\2 % would not make much of a difference. I plan on doing the cream wax and hard waxing 3 to 4 weeks after if memory serves me.
Title: Re: My first Edam
Post by: shotski on March 12, 2013, 02:40:19 AM
Thanks for the floating thermometer comments. "necessity is the mother of invention". When I dumped the 16L of milk in my new 32L pot the bracket for the thermometer was well above the milk. So a little quick thinking and presto that is what I cam up with on the spot. Having said that , my wife doesn't know I impailed her Tupperware.
Title: Re: My first Edam
Post by: shotski on March 12, 2013, 02:53:39 AM
Does anyone know the rule of thumb brine the Edam? I have 2 recipes for the same volume (16L) and one says 12 hours in total and the other says 12 hours per kg. Both in a heavy brine.

My wheel is 3.75 lbs and I had in brine for 12 hours I didn't want it to get to salty.
Title: Re: My first Edam
Post by: mjr522 on March 12, 2013, 03:54:45 AM
12 hours per kilo seems like a long time.  I suppose because of the reduced surface area to volume ratio of a sphere, it might need longer to get the right amount of salt in, but it still seems like a long time.  I think for other cheeses I've done 3-4 hours per pound is what's recommended, though I haven't made Edam before.
Title: Re: My first Edam
Post by: JeffHamm on March 12, 2013, 04:55:55 AM
The rule of thumb I have is 1 hour per pound per inch, using a saturated brine (26.5%).  If you use a lower saturation, you scale accordingly (i.e. if you use an 18% solution then multiply by 18/26.5  26.5/18).  This is for wheels, so I'm not sure if it translates perfectly for a cannonball.

- Jeff

P.S. Edited as I had the fraction wrong way round.  Oops!
Title: Re: My first Edam
Post by: shotski on March 12, 2013, 10:20:31 AM
Thanks for the info Mike and Jeff. I used a 18% brine so it should be ok. I think it is in the ball park
Title: Re: My first Edam
Post by: shotski on March 12, 2013, 07:49:53 PM
So is that 2 hours if the wheel is 1 LB and 1" thick?

The rule of thumb I have is 1 hour per pound per inch, using a saturated brine (26.5%).  If you use a lower saturation, you scale accordingly (i.e. if you use an 18% solution then multiply by 18/26.5).  This is for wheels, so I'm not sure if it translates perfectly for a cannonball.

- Jeff
[/quot

Title: Re: My first Edam
Post by: JeffHamm on March 12, 2013, 08:10:10 PM
Yes.  Weigh the cheese in lbs, measure it's height in inches, and multiply the two together  Brine for that many hours in a saturated brine solution.  For less than saturated (around 26.5% salt), you scale by 26.5/X where X is your percentage of salt.

To calculate your salt percentage, it's weight of salt/weight of solution.  So, if you add 18g of salt to 100g of water, then you have 18/118 = 15.25% solution, and  1 part salt to 5 parts water (in weight) means 1/6, or 16.67% solution. 

As an aside, I find the easiest way to make a 3% solution for washing, is to just weigh out 97g of water then add enough salt to increase the weight to 100g.  That will last for awhile if you just washing a cheese or two.

- Jeff
Title: Re: My first Edam
Post by: shotski on March 12, 2013, 08:46:45 PM
thanks for the detailed information Jeff.
Title: Re: My first Edam
Post by: tnbquilt on March 12, 2013, 10:43:18 PM
I made a leiden, which is Edam with cumin seeds. I like the cheese, I don't like the cumin seeds. I will make Edam next time.
Title: Re: My first Edam
Post by: shotski on March 12, 2013, 10:57:36 PM
I made a leiden, which is Edam with cumin seeds. I like the cheese, I don't like the cumin seeds. I will make Edam next time.

My next Edam will be with carway seed.
Title: Re: My first Edam
Post by: High Altitude on March 13, 2013, 12:29:12 AM
Does anyone know the rule of thumb brine the Edam? I have 2 recipes for the same volume (16L) and one says 12 hours in total and the other says 12 hours per kg. Both in a heavy brine.

My wheel is 3.75 lbs and I had in brine for 12 hours I didn't want it to get to salty.

My recipe says to brine a 2 lb wheel in a 15% brine for 8 hours (or overnight).
Title: Re: My first Edam
Post by: High Altitude on March 13, 2013, 12:33:26 AM
I look forward to following this thread and seeing how your first Edam turns out!  I'm making my first one tomorrow (when my fresh milk delivery arrives).  Having done a little research beforehand, I invested in some cream wax that contains mold inhibitors with which I will coat the Edam prior to hard waxing (in accordance with recipe directions).  Are you taking this approach or going with a natural rind maybe?


I would think that 1\2 % would not make much of a difference. I plan on doing the cream wax and hard waxing 3 to 4 weeks after if memory serves me.

Thanks.  I'm giving it a try tomorrow....making 2 boules vice pressing a single wheel.  The recipe doesn't say to wait 3-4 weeks to wax, and I probably won't only because I don't want the boules to loose too much moisture after they have already air dried some days.  It's apparently not a requirement to wait, but if you wanted your Edam to age further with the ability to "breath", that's the way to go I suppose.  Would be interested to hear from others if they wait that long to hard wax after the cream wax...hmmm.
Title: Re: My first Edam
Post by: Boofer on March 13, 2013, 01:22:07 PM
I made a leiden, which is Edam with cumin seeds.
Umm, no. ???

Leiden is closer to Gouda with cumin seeds. Wait a minute...let me get a judge's ruling...Herman? :P

-Boofer-
Title: Re: My first Edam
Post by: shotski on March 14, 2013, 12:19:04 AM
First coat of cream wax tonight. A first for me as well as the cheese.
Title: Re: My first Edam
Post by: JimSteel on March 14, 2013, 02:22:23 PM
Hi shotski, nice to see another Ontarian around here.  I was laughing pretty hard when I saw the reactions to the bagged milk.  Your cheese press and operations remind me a lot of mine.

Cheese looks pretty good.  Where did you get that cheese mold?  I'm looking to upgrade to a larger size when i move into my new house.

Also, why did you choose 2% instead of homo milk(3.25%)?
Title: Re: My first Edam
Post by: shotski on March 14, 2013, 08:05:44 PM
Hi shotski, nice to see another Ontarian around here.  I was laughing pretty hard when I saw the reactions to the bagged milk.  Your cheese press and operations remind me a lot of mine.

Cheese looks pretty good.  Where did you get that cheese mold?  I'm looking to upgrade to a larger size when i move into my new house.

Also, why did you choose 2% instead of homo milk(3.25%)?


Hi Jim what part of Ontario are you near? The recipe I have said that Edam is traditionally made with skim milk ( I have seen posts here where a higher fat milk is used.

As far as my set up is concerned I am relatively new to cheese making, I have only made 5 so far and wasn't sure if I would spend a lot of time making cheese. That said I am really enjoying this hobby.

I have been getting my moulds and supplies from ( They are very helpful)

http://www.glengarrycheesemaking.on.ca/moulds.htm (http://www.glengarrycheesemaking.on.ca/moulds.htm)

I got the Manufactures number 3888 and 3889 it is 6" high and 8" round. it is very versatile as you can make soft, semihard or hard cheeses in it.
I went down the path of trying to be frugal on that one but decided in the end that for the most part for the price of a couple of items that will be reused it is well worth the investment.

In this recipe for Edam I used 16L of milk and that ended up using 2" of the 6" height of the mold so even if I double it to 32L it will fit.
Title: Re: My first Edam
Post by: JimSteel on March 15, 2013, 01:48:15 AM
I'm living in Bowmanville, east of Oshawa.  I've made 5 molded cheeses as well so far(though only 1 pound wheels).  When I'm settled in the new house I'm going to get back in gear.  I'd checked the glengarry site out a few times but wasn't quite sure what mold to go for or what the quality would be like.  The price seems fair, so I'll likely be picking one up now.

Are you getting everything from there?  Cultures, rennet etc?  I've been ordering from cheesemaking.com, but international shipping can be a pain.  Having a Canadian source would be good.
Title: Re: My first Edam
Post by: shotski on March 15, 2013, 02:16:41 AM
I'm living in Bowmanville, east of Oshawa.  I've made 5 molded cheeses as well so far(though only 1 pound wheels).  When I'm settled in the new house I'm going to get back in gear.  I'd checked the glengarry site out a few times but wasn't quite sure what mold to go for or what the quality would be like.  The price seems fair, so I'll likely be picking one up now.

Are you getting everything from there?  Cultures, rennet etc?  I've been ordering from cheesemaking.com, but international shipping can be a pain.  Having a Canadian source would be good.

So far I have purchased all my supplies from glengarry. They have been more than helpful. The quality of the mould is very good, very sturdy and I am thinking it will out last me.
Title: Re: My first Edam
Post by: shotski on March 21, 2013, 12:39:43 AM
It has been a week and a half now so I decided to hard wax my Edam over the cream wax.
Title: Re: My first Edam
Post by: High Altitude on March 21, 2013, 02:27:08 AM
Nicely done....will do the same to my lumpy edam boules in a week!  Show us when you cut this baby open  :D....
Title: Re: My first Edam
Post by: Shazah on March 21, 2013, 08:02:43 AM
Nice job with this cheese.

Your wife may forgive you for destroying the Tupperware but using that lovely pan for your waxing??  I'm not so sure she'll be too happy about that   :-X
Title: Re: My first Edam
Post by: shotski on March 21, 2013, 10:22:01 AM
Nice job with this cheese.

Your wife may forgive you for destroying the Tupperware but using that lovely pan for your waxing??  I'm not so sure she'll be too happy about that   :-X

The pan was only $5.00 at a second hand store. Well worth the investment I think.

This was my first time hard waxing. The wax did leave a couple of run streaks that I would think are only cosmetic but it did seem to go on pretty thick. My book said if it leaves streaks or drip marls then the wax is not hot enough. Maybe try it a little hotter next time. 
Title: Re: My first Edam
Post by: shotski on May 12, 2013, 01:02:33 PM
Well I could not wait any longer. My Edam is only 2 months old but had to try it. It had a very nice mild flavour and the texture was good but slightly on the dry side I am guessing that is because I used 2% so less cream. My next one is a spiced Gouda.

I have a question regarding Edam and Gouda. I noticed that the recipes I have for both use the same ingredient and quantities. Is there quick answer to the differences between the 2 cheeses?

Title: Re: My first Edam
Post by: BobE102330 on May 12, 2013, 01:59:55 PM
Recipes may be similar, but Gouda should be a whole milk cheese and Edam a part skim. 

Googling Edam vs Gouda turned up http://www.diffen.com/difference/Edam_Cheese_vs_Gouda_Cheese (http://www.diffen.com/difference/Edam_Cheese_vs_Gouda_Cheese)
Title: Re: My first Edam
Post by: shotski on May 12, 2013, 02:14:48 PM
Thanks Bob, that is a very useful web site.