I guess you can figure out my theme for the 2014 A to Z Blogging Challenge. That’s right, it’s cheese! I hope you enjoy these posts!
“E” is for EDAM
So, what do you know about Edam? It originated in northern Holland (Edam is about a thirty-minute drive northeast from Amsterdam). A young Edam cheese is soft and mild, but like most cheeses (and some people), it gets harder and sharper as it ages. The first time Edam was mentioned was in 1439, when the cheese was shipped from the Port of Edam. (By the way, the name ‘Edam’ comes from the fact that there was a dam on the river E. I kid you not.)
You’ll likely remember Edam because it typically comes wrapped in bright red paraffin wax. Yes, that Edam. And because it’s often made with skimmed milk, it has a considerably lower fat content. Win!
But don’t count on lower fat content when you use it to make macaroni and cheese. That’s comfort food at its best. For the ultimate cookbook of mac ‘n’ cheese, go get a copy of MELT – The Art of Macaroni and Cheese by Stephanie Stiavetti and Garrett McCord. I don’t want to infringe on their work by including the recipe here, but they have an incredible recipe for käsespätzle that you will love.