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.
Contents: Edam Cheese vs Gouda Cheese
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.
The Netherlands exports 60% of the world's Gouda cheese and 40% of Edam.
edit Culinary uses
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)|
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:
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