I don't enjoy plain Edam, but have started adding some flavorings that make it a wonderful cheese. This is a Wasabe Edam. Followed the recipe on this site and added Wasabe powder (2 tsp) to the curd before pressing. Aged for 60 days, and the flavor was quite good--not overpowering.
Looks delicious. Not too much heat, huh?
At 2 tsp Wasabe, how much milk did you start with?
-Boofer-
2 gallons. I don't know that I'd add any more--just the right touch of a different taste.
Interesting choice Brie. Edam is kind of blah I usually just eat it with my horseradish dijon style mustard. Never thought to add it t the cheese. Good job!