Edam Cheese Recipe — The Polite Little Globe You Can Make at Home

If cheeses were people, Edam would be that cheerful chap who always shows up wearing a red coat, never complains, and somehow ends up on every buffet table from London to Tokyo. Mild, tidy, and round — like it’s been practising yoga.

Today, you’re making one. Yes, you. Roll up your sleeves, summon your inner dairy wizard, and let’s begin.

1. Warm the Milk (The Beginning of the Adventure)

Pour 8 litres of milk into your pot. Warm it gently to 32°C — the temperature Brits call “scorching” even though it’s barely warm.

What to do:

Heat milk slowly to 32°C

Sprinkle in mesophilic culture (MM100 or MM101)

Let it sit for 2–3 minutes to hydrate

Stir gently for 30 seconds

The milk now feels important. It knows something is happening.

2. Add Rennet (The Moment of Truth)

Add your rennet, diluted in cool water.

What to do:

Add 0.5 ml liquid rennet (or equivalent tablets)

Stir up‑and‑down for 20 seconds

Cover the pot

Let it set for 45–60 minutes

The milk will quietly transform into a soft gel, like it’s trying to become jelly but changed its mind halfway.

3. Cut the Curds (Precision Time)

Once set, slice the curd into neat cubes — the kind you’d serve at a posh garden party.

What to do:

Cut into 1–2 cm cubes

Rest for 5 minutes

Slowly stir while heating to 38°C over 30 minutes

The curds shrink politely, like they’re trying not to take up too much space.

4. Drain & Press (Edam Learns Discipline)

Now it’s time to give your curds a new home.

What to do:

Drain whey

Transfer curds into your mould

Press lightly at 2 kg for 20 minutes

Flip

Press again at 4–5 kg for 6–8 hours

Your cheese becomes a tidy little ball — the kind that looks like it might roll off the table and escape.

5. Brining (A Spa Day for Cheese)

Edam loves a good soak.

What to do:

Prepare 20% brine (200 g salt per litre of water)

Submerge cheese for 12–24 hours

Flip halfway through

This is its spa moment. Let it relax and absorb just enough salt to develop personality.

6. Drying (Let It Breathe)

After brining, your cheese needs a breather.

What to do:

Air‑dry for 2–3 days

Turn daily

Surface should become dry, not sticky

It’s basically sunbathing indoors — very British.

7. Waxing (The Makeover)

Now the fun part: dressing your cheese.

What to do:

Melt cheese wax

Dip or brush the cheese

Apply 2 coats

It emerges shiny, red, and looking like it’s ready for a night out in Amsterdam.

8. Ageing (The Slow Transformation)

This is where Edam becomes Edam.

What to do:

Age at 10–12°C

Humidity around 85%

Mature for 4–8 weeks

Turn weekly

During this time, it becomes firmer, smoother, and more mature — like a British gentleman who finally buys a proper coat instead of pretending he doesn’t need one.

9. Enjoy (The Reward)

Slice it. Taste it. Smile proudly.

Your Edam will be mild, slightly nutty, and beautifully smooth — the kind of cheese that behaves itself on a sandwich but still feels special enough for a cheese board.

If you’re inspired to make cheese at home, we offer rennet, starter cultures, moulds, and cheese‑making essentials — shipped across the UK and internationally. Perfect for beginners, hobbyists, and artisan makers alike.