Edam Cheese ? What do you know about it? What can I use it for other than cheese and crackers.?

5 Comments

1. Johnny Blaze says:

   August 9, 2010 at 1:39 pm

   all i know is that it is the only cheese that is made backwards…

   that’s a pun btw.

   and yes you can cook with it, just be careful not to burn it, as with all cheeses. try allrecipes.com for ideas!
2. raindovewmn41 says:

   August 9, 2010 at 1:51 pm

   this is one of many recipes that is in the link below , have fun:)
   KESHI YENA (Stuffed Edam Cheese)
   Recipe #44260
   This a traditional delicacy from the Dutch Caribbean island of Curacao. It may take a bit of time and effort, but it will be well worth it!
   by SilentCricket | Edit…My Notes

   Requires Premium MembershipMy Notes

   ONLY YOU see your private notes, and they print with the recipe.

   10-12 servings 1 ball 2½ hours 30 min prep
   Change to: ball US Metric
   2 lbs edam cheese, in ball
   2 lbs ground beef
   1 tablespoon parsley
   1 tablespoon capers (optional)
   3 tomatoes, peeled and chopped
   1/4 hot pepper, minced
   1 green pepper, chopped
   2 medium onions, chopped
   1 clove garlic, minced
   1 tablespoon tomato paste
   2 tablespoons ketchup
   1 tablespoon piccalilli relish
   2 teaspoons Worcestershire sauce
   2 tablespoons butter
   5 eggs
   1/4 raisins or pitted prune
   1/4 cup olives, sliced
   salt
   pepper
   Tabasco sauce
   margarine or oil

   Not the one? See other KESHI YENA (Stuffed Edam Cheese) Recipes
   Main Dish
   Oven Main Dish
   Caribbean Main Dish
   Very Low Carbs Main Dish
   Ground Beef Main Dish
   Cut a small horizontal circle to make a”lid” on the upper part of the cheese.
   Scoop out the inside, leaving a shell 1/4″ to 1/2″ inch thick.
   Saute the vegetables, seasonings, and beef.
   Simmer for aprox.
   20 minutes until the tomatoes are reduced.
   Then remove from the stove and allow to cool slightly.
   Beat 4 eggs and blend into this mixture.
   Generously grease a casserole dish or the top of a double boiler with the margarine or oil.
   Place the cheese shell upright in the greased dish.
   Fill with the vegetable/beef mixture.
   Cover with the”lid” (cheese circle).
   Beat the remaining egg and spread beaten egg on top of the cheese as a sealer.
   Set the casserole in a pan of hot water and bake for 1 1/2 hours at 350.
   OR—.
   Place the double boiler over simmering water and cook, covered for the same amount of time, replenishing water as necessary.
   VARIATION: Slice cheese about 1/4″ inch in thickness.
   Line a deep buttered dish or individual custard cups with cheese slices, overlapping edges.
   Place filling inside, cover with cheese and brush with beaten egg to seal.
   Place in a pan of hot water and bake as directed above.
3. ZeeLee says:

   August 9, 2010 at 2:13 pm

   You could add it to a fondue. Yum yum.

   It would also be nice as cheese and tomato on toast. You can do pretty much the same things as you would do with tasty.

   I saw this great recipe the other day, put it in an oven proof dish, sprinkle some white wine on it, bung it in the oven for ten minutes, mold and all (remove wax if it’s got wax on it), then when you take it out, ta da, instant mini fondue.
4. depp_lover says:

   August 9, 2010 at 2:16 pm

   It’s delish!!!!!!!!!

   CAULIFLOWER EDAM SOUP

   2 (14 1/2 oz.) cans (or 4 c.) chicken broth
   1 c. potatoes, diced
   1 c. onion, diced
   3 tbsp. butter
   3 1/2 tbsp. all-purpose flour
   1 head cauliflower, about 1 1/3 lbs., cut into 1/2″ dice & trimmed
   1 tbsp. Accent
   1 c. finely diced ham
   2 tbsp. chopped fresh chives
   Pinch of cayenne pepper
   2 egg yolks, room temp.
   2 c. whipping cream
   2 tbsp. dry white wine
   1 c. shredded Edam cheese
   1/8 c. chopped parsley

   Combine 2 cups chicken stock, potato and onion in medium saucepan and bring to a boil over medium heat. Reduce heat, cover and simmer until potato is soft. Transfer to a food processor or blender and mix until completely smooth. Melt butter in a 3 quart saucepan over medium heat and gradually add flour and cook 2 minutes, stirring constantly. Slowly whisk in remaining 2 cups chicken stock, cauliflower, ham, chives, cayenne pepper, Accent and the vegetable puree. Bring soup to a simmer, stirring occasionally and cook 15 minutes.

   SAVORY EDAM

   1 whole Edam (about 1 3/4 lbs.)
   1 c. beer
   1/4 c. butter, softened
   1 tsp. caraway seed
   1 tsp. dry mustard
   1/2 tsp. celery salt

   Let cheese soften at room temperature (about an hour). Remove a 1″ thick slice from top. With a spoon, scoop out cheese from slice and shell leaving red shell intact. Discard top. Refrigerate shell. Grate cheese and let stand until very soft. Add other ingredients and blend well. Fill cheese shell mounding high. To store, wrap in plastic film then foil and store in refrigerator for several weeks. To serve, let stand at room temperature until spreadable. Makes 3 cups.
5. sloegin says:

   August 9, 2010 at 2:43 pm

   You can add it to any cream soup and it is delicious!