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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: Kirkbybil on March 15, 2013, 12:06:19 PM
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Hi,
Anyone have an Edam recipe they can recommend and post as I'm going to make some cheese tomorrow, something not too demanding timewise and I fancy Edam but don't have a recipe in my book (Rickki's).
I know there is one on the Site but it says 'generic recipe' so just wanted to see if t has been used successfully as is or if anyone has any tips (I've heard of adding Lipase here!) .
Also I thought Edam was made with Semi-Skimmed ie 2% milk but the recipe here seems to use full-fat.
Hope someone can help!
Thanks,
KirkbyBil
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I haven't made the Edam but other "generic" recipes here have worked well. They are also a good starting point for experimentation once you get comfortable with adjusting parameters to make a cheese more your own.
Go for it. Have fun.
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Thanks,
Any views on the milk? Semi-Skimmed 2% or full fat 3.5% (ish)
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My understanding is that Edam is basically the same make process as Gouda, except that Edam was traditionally made with part-skim milk, and traditionally formed into a ball shape. So otherwise, it is a lower-fat Gouda. Some recipes also call for scalding the rind of the cheese after a little bit of pressing - at the point when you would perform the first or second flip in the press, the cheese is placed in hot water for a few minutes. This helps close the rind but also gives it a slightly different texture.
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Here are a couple to get you started.
http://curd-nerd.com/hard-cheese-recipes/edam/ (http://curd-nerd.com/hard-cheese-recipes/edam/)
http://cheeseforum.org/articles/wiki-edam-cheese-making-recipe/ (http://cheeseforum.org/articles/wiki-edam-cheese-making-recipe/)
http://www.cheesemaking.com/store/pg/112-Edam.html (http://www.cheesemaking.com/store/pg/112-Edam.html)