How to make Edam Cheese at Home: A Complete Guide

Master the art of making authentic Dutch Edam cheese in your own kitchen with this comprehensive guide. Using the premium Booneve Cheese Press, you’ll learn how to create this classic semi-hard cheese from start to finish.

Introduction to Edam Cheese

Edam, originating from the Netherlands, is renowned worldwide for its distinctive spherical shape, pale yellow interior, and red paraffin coating. This semi-hard cheese offers a mild, slightly salty flavor when young, developing more complex nutty notes as it ages. What makes Edam particularly appealing to home cheesemakers is its relatively straightforward process and its lower fat content compared to many other cheeses.

Equipment You’ll Need

Before embarking on your Edam cheese-making journey, gather these essential tools:

• Booneve Cheese Press — The foundation for perfect Edam formation
• Accurate digital thermometer
• Large stainless steel pot (at least 5-gallon capacity)
• Curd knife or long blade
• Cheesecloth
• Large colander
• Slotted spoon
• pH test strips (optional)
• Red cheese wax for traditional coating

Ingredients for a 2-pound (900g) Edam Wheel

• 2 gallons (7.5 liters) partly skimmed milk (2% fat content)
• 1/4 teaspoon mesophilic culture (MM100 or Flora Danica)
• 1/8 teaspoon Calcium Chloride diluted in 1/4 cup non-chlorinated water
• 1/2 teaspoon liquid rennet diluted in 1/4 cup non-chlorinated water
• 2 tablespoons non-iodized salt for brine
• Additional salt for brine solution

Detailed Edam Cheese Making Process

Day 1: Creating the Foundation

Step 1: Prepare Your Milk (30 minutes)

1. Pour milk into your stainless steel pot
2. Heat gently to 86°F (30°C)
3. Add the diluted calcium chloride while stirring slowly

Step 2: Culture Addition (30 minutes)

1. Sprinkle mesophilic culture over the milk’s surface
2. Allow 2 minutes for rehydration
3. Stir thoroughly using up-and-down motions
4. Cover and maintain 86°F (30°C) for 30 minutes

Step 3: Rennet Addition (45 minutes)

1. Add diluted rennet to the milk while stirring gently
2. Stir for exactly 1 minute
3. Cover and maintain 86°F (30°C) for 45 minutes
4. Check for clean break – when achieved, the curd should split cleanly when cut

Step 4: Cutting the Curd (15 minutes)

1. Cut the curd into 1/2-inch (1.3 cm) cubes
2. Make vertical cuts in a grid pattern first
3. Follow with horizontal cuts at angles
4. Let rest for 5 minutes after cutting

Step 5: Cook and Stir (30 minutes)

1. Gradually increase temperature to 92°F (33°C) over 15 minutes
2. Stir gently but continuously to prevent matting
3. Once temperature is reached, continue stirring for 15 more minutes
4. Allow curds to settle for 5 minutes

Step 6: First Draining and Washing (20 minutes)

1. Remove one-third of the whey
2. Add the same amount of 95°F (35°C) water while stirring
3. Continue stirring for 10 minutes
4. This washing helps develop Edam’s characteristic mild flavor

Step 7: Final Draining (15 minutes)

1. Line a colander with cheesecloth
2. Pour the curds into the colander
3. Allow to drain for 15 minutes
4. Gently press with hands to remove excess whey

Using Your Booneve Cheese Press for Edam

Step 8: First Pressing (1 hour)

1. Set up your Booneve Cheese Press with the stainless steel drainage tray centered on the base
2. Transfer the drained curds in cheesecloth to the press cylinder
3. Fold the cheesecloth neatly over the top
4. Place the wooden follower on top of the wrapped curds
5. Secure the upper frame and threaded rods
6. Apply light pressure by tightening the wing nuts until springs begin to compress
7. Press for 1 hour at room temperature

Step 9: Flip and Second Pressing (3 hours)

1. Remove cheese from the Booneve press
2. Unwrap, flip, and rewrap in fresh cheesecloth
3. Return to the press and apply medium pressure (springs compressed about halfway)
4. Press for 3 hours

Step 10: Final Pressing (12 hours)

1. Remove, unwrap, flip, and rewrap again
2. Return to the Booneve press
3. Apply firm pressure (springs compressed significantly more)
4. Press for 12 hours (overnight)

Step 11: Salting (12 hours)

1. Prepare a saturated brine solution (1 lb salt to 1/2 gallon water)
2. Remove cheese from press and remove cheesecloth
3. Place in brine solution
4. Float the cheese (add a small pinch of salt on the exposed top surface)
5. Brine for 12 hours, flipping halfway through

Aging Your Edam

Step 12: Air Drying (2-3 days)

1. Remove cheese from brine and pat dry
2. Place on a clean surface in a cool (50-55°F/10-13°C), humid (80-85%) environment
3. Turn twice daily
4. Continue until surface is dry to the touch

Step 13: Waxing for Traditional Finish

1. Apply red cheese wax when surface is completely dry
2. Heat wax to 200°F (93°C)
3. Either dip the cheese or apply with a natural brush
4. Apply 2-3 thin coats for best results
5. The perfect round shape achieved with your Booneve press creates the classic Edam appearance when waxed

Step 14: Aging Process

1. Age in cool environment (50-55°F/10-13°C) with 80-85% humidity
2. Young Edam (1-2 months): Mild, slightly sweet, and supple
3. Medium Edam (3-4 months): More pronounced flavor
4. Aged Edam (5+ months): Develops deeper complexity and firmer texture

Troubleshooting Your Edam Cheese

Issue: Cheese Too Dry

• Likely cause: Excessive pressing pressure
• Solution: Reduce pressing time or pressure with your Booneve press in future batches
• For current batch: Age in slightly higher humidity

Issue: Cheese Too Moist or Soft

• Likely cause: Insufficient pressing or draining
• Solution: Ensure adequate pressing with your Booneve press
• Adjust: Increase final pressing time by 2-4 hours in future batches

Issue: Uneven Texture

• Likely cause: Uneven pressure or curd size inconsistency
• Solution: Ensure even tightening of the Booneve press wing nuts
• Cut curds more uniformly in future batches

The Booneve Cheese Press Advantage for Edam

The traditional spherical shape of Edam cheese demands consistent, even pressure during formation—precisely what the Booneve Cheese Press delivers. The premium Siberian pine construction provides the stability needed while the calibrated spring system ensures even pressure distribution throughout the pressing process.

The stainless steel components of the Booneve press maintain food safety standards while allowing proper drainage—critical for developing Edam’s characteristic texture. The press’s adjustable pressure system allows you to precisely control compression at each stage of the Edam-making process, resulting in professional-quality cheese every time.

Serving and Enjoying Your Homemade Edam

Traditional Edam pairs wonderfully with fruits like apples and pears. Its mild flavor complements both sweet and savory accompaniments. Young Edam melts beautifully, making it perfect for sandwiches and cooking, while aged Edam is excellent on a cheese board with nuts and crusty bread.

For a true Dutch experience, serve thin slices of your homemade Edam with mustard and dark bread. The cheese also pairs exceptionally well with light-bodied wines or traditional Dutch beer.

Conclusion

Creating authentic Edam cheese at home is a satisfying culinary adventure that connects you to centuries of Dutch cheesemaking tradition. While it requires attention to detail and patience, your Booneve Cheese Press makes the process accessible and the results exceptional. Each wheel of Edam you create will be a testament to your craftsmanship and the quality of your equipment.

Remember that cheesemaking combines science and art—take notes during your process and adjust future batches based on your preferences. With your Booneve press as your ally, you’ll soon be creating Edam cheese that rivals any imported variety.

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Have you tried making other Dutch cheeses with your Booneve press? Share your experiences in the comments below!