Edam Cheese — Cups to Grams

Edam Cheese Weight by Preparation Form

Edam's relatively low moisture content for a semi-hard cheese (approximately 40–45%) gives it a firm, compact texture that affects how each preparation form fills a cup.

Shredded (110g/cup): Box-grater shreds using medium holes, the most common preparation for cooking and topping applications. Shreds fill the cup with moderate air gaps between strands. The 110g figure assumes lightly filled without packing.

Cubed (130g/cup): Half-inch cubes for cheese boards, pasta salads, and snacking. Cube edges pack efficiently, reducing air space substantially. This is Edam's densest per-cup form. When cubing an Edam ball, the yield is approximately 85–90% of total ball weight (the wax coating accounts for 5–8% of the whole ball's weight, and minor trimming removes another 5–7%).

Sliced (120g/cup): Thin deli-style slices approximately 2–3mm thick for sandwiches and cheese boards. When slices are stacked in a measuring cup, they layer with controlled air space — denser than shreds, less dense than cubes.

Aged Edam / Oud (115g/cup shredded): Dutch Oud Edam aged 17+ months has lost significantly more moisture than young Edam (aged 1–4 weeks). The drier, harder paste produces more compact shreds that pack approximately 5% more efficiently per cup. The flavor transforms from mild to sharp, nutty, and crystalline.

Edam's Dutch Origins and the Red Wax Rind

Edam originated in the town of Edam in North Holland, a medieval port city whose cheese market — the Kaasmarkt — operated from the 14th century onward. By the 17th century, Edam was the most widely exported cheese in the world: Dutch merchant ships carried Edammer to colonies and trading ports from the Caribbean to Southeast Asia, where the cheese's compact ball shape, protective wax coating, and long shelf life at cool temperatures made it ideal for long sea voyages.

The red paraffin wax coating that defines Edam's global appearance serves a specific function: it forms an airtight, moisture-regulating barrier that prevents the cheese from drying out during storage and transport while allowing minimal gas exchange. The wax is applied by dipping the cheese wheel into molten paraffin at approximately 60°C. Young Edam sold domestically in the Netherlands is typically coated in yellow wax; the red wax is the export standard applied since the 19th century to signal foreign destination. Black wax indicates Aged Edam (Oud). The wax itself is food-grade but not edible — remove it before eating.

A whole Edam ball in the standard commercial size weighs approximately 1.5–2 kg (3.3–4.4 lbs). The ball is approximately 14–15cm in diameter. This size was standardized historically to be approximately one-arm's-length circumference — convenient for carrying under one arm at the market. One 1.5kg ball yields approximately 1.35–1.42kg of edible cheese (after removing the wax and any rind) — approximately 12–13 cups cubed or 13–15 cups shredded. A full 1.5kg ball serves 30 people for a holiday buffet or 50+ people as a cocktail snack.

Modern Dutch Hollandse Edammer holds PGI (Protected Geographical Indication) status — the milk must come from Dutch cows and the cheese must be produced in the Netherlands. The cheese is made from pasteurized cow's milk (the milk of Frisian Holstein cows is most common) with approximately 40% fat in dry matter. After the whey is pressed out and the curd is salted, the wheels are aged for a minimum of 4 weeks before the young version is released for sale.

Edam vs Gouda: Understanding Both Dutch Cheeses

Edam and Gouda dominate global Dutch cheese exports and are often confused or conflated. They are distinct cheeses with different fat contents, textures, aging potential, and culinary applications.

Fat content: Edam averages 40% fat in dry matter (FDM); Gouda averages 48–51% FDM. This is not a minor difference — the extra 8–11% fat dramatically affects mouthfeel, melt behavior, and flavor richness. Gouda is noticeably creamier and butterier; Edam is cleaner, slightly more assertive in salt, and less rich.

Shape: Traditional Edam is a ball or slightly flattened sphere; Gouda is a flat, round wheel. Both come in various sizes, but Edam's ball shape is instantly recognizable worldwide.

Aging trajectory: Young Gouda (4–8 weeks) is mild and rubbery; young Edam (4 weeks) is firmer and slightly milder. As both age, their flavors intensify in different directions. Aged Gouda (Belegen, Oud, Extra Oud) develops sweet, butterscotch-like, caramelized notes and significant tyrosine crystal formation. Aged Edam (Oud) develops sharp, nutty intensity with less sweetness than aged Gouda — the lower fat content means fewer fat-derived flavor compounds develop during aging.

Culinary choice: Use Gouda when richness, smooth melt, and creaminess matter (mac and cheese, grilled cheese, cheese sauces). Use Edam when a milder, firmer, lower-fat cheese is preferred (cheese boards as a lighter option, sliced in sandwiches alongside stronger ingredients, shredded over dishes where you don't want the cheese to dominate).

Queso Relleno: Edam's Role in Yucatecan Christmas Cooking

Queso Relleno — literally "stuffed cheese" — is the most dramatic and culturally specific Edam recipe in the world. It is a centerpiece dish of the Yucatan Peninsula's holiday table, eaten at Christmas, Día de los Muertos celebrations, and weddings across Yucatan, Campeche, and Veracruz states.

Why Edam (queso de bola) specifically: The ball shape and semi-firm texture make it uniquely suited to hollowing and stuffing. The cheese's relatively high melting point (compared to soft cheeses) means the outer shell holds its shape during cooking while the filling heats through. The mild flavor of Edam complements rather than overwhelms the savory, spiced pork filling (picadillo).

Classic Queso Relleno recipe (serves 12–15 as a main course):

Cheese preparation: Start with a 1.5kg Edam ball. Remove the red wax completely. Cut a lid off the top (approximately 3cm across). Using a spoon, scoop out approximately two-thirds of the interior — approximately 900–1,000g of cheese. Reserve the scooped cheese for another use (shred it for quesadillas or pasta). The remaining shell weighs approximately 500–550g.

Picadillo filling: 500g ground pork, sautéed with 1 white onion (diced), 3 garlic cloves, 2 medium tomatoes (chopped), 2 tablespoons raisins, 2 tablespoons capers, 10 pimento-stuffed olives, 2 hard-boiled eggs (chopped), cumin, oregano, salt, and pepper. Cook until the pork is fully done and the mixture is fragrant and aromatic. The filling should not be wet — excess moisture will make the cheese shell leaky during cooking.

Assembly and cooking: Fill the hollowed cheese shell compactly with the picadillo. Replace the cheese lid. The stuffed ball can be baked at 175°C for 25–30 minutes until the exterior begins to soften and the filling is heated through, or it can be lowered into simmering tomato broth (salsa de jitomate) and poached for 20 minutes. The baked version is more rustic; the poached version is the traditional Yucatan presentation, with the cheese ball served in a deep plate surrounded by the tomato broth.

Yield calculation: 1 stuffed 1.5kg Edam ball serves 12–15 people as a main course, or 30 people as part of a multi-dish holiday buffet. Each main-course serving contains approximately 40–45g of cheese (from the shell) plus approximately 60–70g of filling.

Sandwich and Cheese Board Ratios

Edam's clean, mild flavor and firm texture make it one of the most versatile sliced cheeses for sandwiches and everyday cheese boards. Dutch tradition uses Edam extensively in open-faced sandwiches (broodjes) as the primary protein-and-fat layer.

Sandwich quantities: Standard 2-slice sandwich: 2–3 slices Edam, approximately 40–60g. Open-faced (Dutch uitsmijter style): 1–2 slices, approximately 25–40g. Grilled sandwich (croque style): 40–50g shredded or thin-sliced Edam per sandwich for adequate melt coverage.

Cheese board serving sizes:

Edam as one of 4 cheeses for 8 people (appetizer board): 140–170g Edam total (approximately 1.25–1.5 cups cubed). As a stand-alone cheese with accompaniments for 4–6 people: 250–300g (approximately 2–2.3 cups cubed). For a Dutch-style borrel (drinks-and-snacks party) for 10 people, with Edam as primary cheese: 300–350g, sliced or cubed, served with mustard and pickled gherkins (cornichons).

Sandwich board for 10 (Dutch broodje-style): 400g Edam sliced (approximately 3.3 cups sliced) for 10 sandwiches, allowing approximately 2 slices (40g) per person. Serve alongside sliced Gouda, ham, smoked salmon, and a variety of mustards and toppings.

Edam Age Categories and Their Culinary Uses

Edam is sold at several age stages, each with distinct flavor, texture, and culinary applications:

Young / Jong (4 weeks minimum): Pale yellow, supple, mild. The standard Edam most commonly found outside the Netherlands. Mild enough for children, versatile for sandwiches and boards. Melts adequately for mild cooking applications. Most widely exported.

Medium aged / Belegen (2–5 months): Firmer, slightly more complex flavor. The clean milkiness develops a gentle nuttiness. Slightly drier texture. Better grating quality than young Edam.

Old / Oud (17 months minimum): Hard, crumbly, intensely flavored. The Dutch age designation Oud requires minimum 17 months. The paste has lost substantial moisture — approximately 32–35% remaining versus 40–45% in young Edam. Flavor: sharp, nutty, slightly crystalline from tyrosine amino acid deposits (visible as small white specks). Can be grated over pasta, risotto, or salads. The shreds pack slightly more efficiently at 115g/cup versus 110g/cup for young Edam. Used by Dutch chefs as a regional alternative to aged Parmesan in pasta dishes.

Extra Old / Extra Belegen (special designations, some producers): Beyond 17 months, some artisan producers age Edam further — up to 24 or 36 months. The result is extraordinarily hard and intensely flavored, suitable only for grating or eating in very thin shavings.