Edam Cheese vs. Gouda Cheese

Edam Cheese
Gouda Cheese

Edam and Gouda are both originally Dutch cheeses which melt well making them good for sauces, soups and toppings. Edam (Edamer in Dutch) is a sweet-curd cheese made from part skimmed milk, originally form the Edam area of North Amsterdam, usually packaged in a waxy red or black skin. Gouda is also a sweet-curd cheese from Holland but from the Southwest region of Amsterdam and usually sold with a thinner yellow skin.

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Edam Cheese

User Rating (93):

Gouda Cheese

User Rating (74):
Preparation Made from part-skimmed milk; 40% fat content. Made from whole milk; 48% fat content.
Origin Cheese from the Edam area of North Amsterdam. Originally cheese from the area around the town of Gouda, Southwest of Amsterdam.
Properties Drier, lighter and tarter than Gouda. Flows less when melted and browns better. Creamy buttery texture. Available flavored with herbs, spices and pepper, or smoked. Flows better and resists browning.
Culinary uses Sliceable, making it ideal for sandwiches. Also good for sauces, soups, roulades. Crumbles, shreds and melts well easily making it ideal for toppings, sauces and soups.
Wine Pairing Syrah(R) / Riesling(W) Pinot Gris(W) / Rose(D)

Contents: Edam Cheese vs Gouda Cheese

Edam cheese on an Edam cheese farm
Edam cheese on an Edam cheese farm

edit Composition and Texture

Edam is drier, lighter and tarter than Gouda, flows less when melted and browns better. It ages for a longer period of time without deteriorating.

Edam, gouda and brie cheese
Edam, gouda and brie cheese

Gouda is made from whole milk and has 8% more fat than Edam. This makes it flow when melted. Gouda has a creamy buttery texture due its higher fat content.

edit Export

The Netherlands exports 60% of the world's Gouda cheese and 40% of Edam.

edit Culinary uses

Gouda cheese on bottom left; Smoked Gouda on top right
Gouda cheese on bottom left; Smoked Gouda on top right

Since Edam is drier it is more sliceable making it perfect for sandwiches and ready to go snacks. Gouda is used in gourmet pizza toppings as it melts well. Both are good for making soups, roulades, casseroles and sauces.

edit Nutritional Information

Edam and Gouda cheese do not vary significantly in nutrition values. Gouda is a little richer, with a slightly higher calorie content and fat than Edam. The following table has nutritional information for 100 grams of Edam and Gouda Cheese.

Edam Cheese (per 100g) Gouda Cheese (per 100g)

edit Price

Cheese prices vary, but a pound of gouda currently costs between $7.25 for plain and $16.99 for extra-sharp aged cheese.

Edam costs about $4.98 per pound.

edit Types of Cheese

In the following video, Chef Blake Landeau provides an overview of various types of cheese, what milk is used to make them, and what dishes they are good for:

edit References

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Comments: Edam Cheese vs Gouda Cheese

Anonymous comments (2)

October 1, 2012, 10:07pm

I find that Dutch Gouda has a superior flavor to American Wisconsin or Austrian Gouda. And to my taste, Dutch Gouda es superior to Dutch Edam. A Gouda lover.

— 213.✗.✗.168

November 2, 2013, 3:15pm

Good, aged 2 - 4 yr.-old Gouda tastes superb. But not refrigerated. It must be room temperature--at least 3 - 4 hours out of the refrigerator. Otherwise, it won't taste much at all.

It has high amounts of vitamin K2, which directs the calcium from the cheese into your BONES and not into your blood vessels (the latter causes plaque, high blood pressure and ultimately, death). K2 therefore is vital! Try an ounce a day--you will NOT get fat.

But Edam has a variation of K2 (K2-7) that is even better than the K2 in Gouda, so you only have to have a fraction of it to produce the same good results, healthwise. I haven't eaten Edam, so I don't know what it tastes like. For me, I'm going to be eating both, interchangeably. But Edam is definitely going on my shopping list regularly.

— 68.✗.✗.223


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