Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...
Edamer is one of the best-known and most typical Dutch cheeses made from cow’s milk with added rennet.
It is characterised by a light, soft and elastic paste with a light ivory colour, and marked by very small holes scattered throughout the slice. Edamer has a mild and delicate taste, with a slightly nutty aftertaste, and it is never spicy nor savoury. Its texture makes it a perfect filling for sandwiches or toasts.
The cheese is delivered vacuum-packed in order to preserve best its organoleptic properties.
Milk, rennet, salt
Milk, rennet, salt
To produce Edamer raw milk is processed and cooled until it reaches a 6ºC degrees temperature. More specifically, raw milk must either be processed within a maximum of 72 hours after milking or undergo thermisation, i.e. a mild heat treatment. The milk is then curdled at 30ºC degrees by adding animal rennet. Next, the process of curd breaking, pressing and moulding takes place. Finally, it is salted in brine and matured for 28 days minimum.
There are different versions of Edamer depending on the maturing period length:
- Young Edamer: matured from two to three months;
- Semi-matured Edamer: ripened for six months:
- Matured Edamer: matured for more than six months.
Obviously, the longer the cheese is matured, the more intense its flavour will be.
However, it will never take on spicy notes, remaining very pleasant to the taste.
HOW TO TASTE IT BEST
Edamer moulds are spherical and, in the Netherlands, are traditionally covered in wax: a red-yellow paraffin that makes it easily recognisable. These red-coloured Edamer moulds have been certified PGI products (Protected Geographical Indication certificate) and are produced throughout the Netherlands and sold under the name of Edam Holland PGI. Perfect as a snack or for lunch break, combine it with Cooked Ham and taste the traditional ham and melted cheese Toast. Or, you can cut into cubes and serve it with mixed of cold cuts and cheeses, jams and fresh fruit on a charcuterie board prepared specifically for an aperitif with friends. In this case, we recommend pairing it with a soft, balanced and slightly alcoholic red wine such as Chardonnay in Barrique or Dolcetto.
Edamer, Edam or Edammer cheese, takes its name from Edam, a small town near Amsterdam, in the north of the Netherlands (specifically in the Zuider Zee area). Edam has been famous for its cheese market since the Renaissance, but Edamer has been produced in the Netherlands since the Middle Ages, making it one of the oldest cheeses in the country and, together with Gouda, a symbol of Dutch cheese culture.
For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...
Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...