- Season
- Year-round
- Price
- Low
- Nutrition per 100 g
- 214 kcal
- 31 g protein
- 10 g fat
- 0 g carbs
Edam 20% (Low-Fat)
Dairy
Edam 20% (Low-Fat)
Edam 20% is a reduced-fat version of the classic Dutch semi-hard cheese originating from the town of Edam in North Holland. The "20+" designation indicates that the fat makes up at least 20% of the cheese's dry matter, making it one of the leaner semi-hard cheeses available.
In practice
How to store
- On the counter
Not recommended for extended counter storage due to lower fat content; limit to 2 hours maximum at room temperature for serving purposes.
- In the fridge
Store wrapped in wax paper or cheese paper, then loosely in plastic, in the refrigerator's cheese drawer or coldest section (2-7 °C). Properly stored, opened Edam 20% keeps for 1-3 weeks; discard it if mould appears. Unopened, keep it no longer than the date on the pack.
- In the freezer
Freezing is not generally recommended as the lower fat content makes texture degradation more pronounced. If necessary, freeze shredded Edam 20% for up to 8 months; use only for cooking applications as texture will be compromised.
How to choose
Look for Edam 20% with a smooth, unblemished exterior and uniform pale yellow color. The cheese should feel firm but not hard, with a slight springiness when pressed. Avoid any pieces with excessive moisture, cracks, or discoloration. Check the packaging date—younger Edam 20% will be milder, while slightly aged versions develop more character. The wax coating (traditionally red or yellow) should be intact and free from mold penetration.
What to swap in
Best swap
Young Gouda 20+ or reduced-fat Gouda—shares the same Dutch heritage and similar flavor profile, with comparable melting properties and mild taste.
In a pinch
Part-skim mozzarella or reduced-fat Havarti—both offer mild flavor and good melting capabilities, though with slightly different texture profiles.
Preparation
Bring Edam 20% to room temperature 30 minutes before serving to allow its subtle flavors to emerge. The firmer texture makes it excellent for clean slicing—use a sharp knife or cheese slicer for thin, even pieces. For cooking, note that reduced-fat cheese melts differently; it may require lower heat and slightly longer melting time. Grate finely for better incorporation into sauces and dishes.
Don't toss it
Save the wax coating for fire starters or crafting projects. Edam has no edible rind: its wax or plastic coating must be removed completely and should never go into soups or stocks. Dried-out pieces can be grated and frozen for later use in gratins, pasta, or bread toppings.
In the kitchen
Cooking
Edam 20% excels in applications where a lighter cheese presence is desired. Slice thin for sandwiches, wraps, and cheese boards. Cube for salads and appetizer skewers. Grate over vegetables, pasta, or into egg dishes for subtle cheesy flavor without excessive richness. Melts well in grilled cheese sandwiches, quesadillas, and cheese sauces when using medium-low heat. Suits recipes where cheese flavor is wanted with less fat.
Goes well with
- Fresh fruits: peaches, apricots, cherries, melon, pears, apples
- Whole grain crackers and crusty bread
- Light white wines: Pinot Grigio, dry Riesling, Sauvignon Blanc
- Mild cured meats: turkey, chicken breast
- Fresh vegetables: cucumber, bell peppers, tomatoes
- Mustard and fruit chutneys
- Nuts: almonds, walnuts
What it is
Edam 20% is a reduced-fat version of the classic Dutch semi-hard cheese originating from the town of Edam in North Holland. The "20+" designation indicates that the fat makes up at least 20% of the cheese's dry matter, making it one of the leaner semi-hard cheeses available. This lower fat content results in a firmer texture and milder, cleaner taste compared to full-fat Edam (typically 40%+), while still retaining the characteristic smooth, springy quality of the original.
How it tastes
Edam 20% presents a notably mild, clean flavor with subtle nutty undertones and a gentle saltiness. The reduced fat content means less richness on the palate, yielding a lighter, more refreshing cheese experience. The texture is firmer and slightly drier than its full-fat counterpart, with a pleasant springiness that makes it easy to slice. The finish is short and clean, without the lingering creaminess of higher-fat cheeses.
Common questions
What does 20% mean in Edam 20%?
How does Edam 20% compare with full-fat Edam?
Does Edam 20% melt well?
How long does Edam 20% last in the refrigerator?
Can I substitute regular Edam for Edam 20%?
Deep dive
3 min read
Varieties
Edam cheese is classified by fat content in the Netherlands using a plus-number system: 20+ (at least 20% fat in dry matter) is the leanest common category, followed by 30+ and the standard 40+; the full-fat 48+ class is used for Gouda rather than Edam. Within Edam 20%, variations exist based on aging: young (jong) aged 4-6 weeks offers the mildest flavor and softest texture; mature (belegen) aged 2-4 months develops more pronounced nuttiness; and old (oud) aged about 10 months or more, though rare in 20+, presents firmer texture and sharper notes.
History
Edam cheese traces its origins to the 14th century in the picturesque town of Edam in North Holland, Netherlands. The town's strategic position near Amsterdam made it a crucial trading hub, and by the 17th century, Edam had become one of the most traded cheeses in the world—its spherical shape and hard, well-keeping rind made it ideal for long sea voyages. Dutch sailors carried it to the far corners of the globe, earning it the name "queso de bola" (ball cheese) in Spain and its former colonies. The development of reduced-fat varieties like Edam 20+ emerged in the 20th century as health consciousness grew, with Dutch cheesemakers adapting traditional recipes to meet modern dietary preferences while maintaining the cheese's characteristic mild, approachable profile.
Science
The production of Edam 20% involves careful manipulation of the cheese-making process to achieve lower fat content while maintaining desirable texture and flavor. Partially skimmed milk is used, reducing the fat-to-protein ratio in the starting material. During curd formation, the lower fat content results in a firmer protein matrix—casein molecules bind more tightly without as much fat globules interspersed between them. The cheese undergoes a washing process where curds are rinsed with warm water, removing lactose and some whey proteins, which contributes to Edam's characteristically mild flavor. Ripening occurs at temperatures above 12°C for a minimum of 4 weeks, during which proteolysis (protein breakdown) develops subtle flavor compounds. The reduced fat content means fewer lipid-derived flavor compounds form during aging, resulting in the cleaner, milder taste profile. Rheological studies show that lower-fat Edam develops firmer texture over time, with less creamy mouthfeel but good sliceability.
Sourcing and ethics
The Dutch dairy industry, responsible for most authentic Edam production, has made significant strides toward sustainability. Over 80% of Dutch dairy farms practice outdoor grazing, and major producers like FrieslandCampina have implemented sustainability programs addressing animal welfare, environmental impact, and fair labor practices. When purchasing Edam 20%, look for cheeses from certified sustainable sources or those bearing organic certifications. Traditional animal rennet is often used, so vegetarians should seek versions made with microbial or vegetable rennet—these are increasingly available. Choosing Edam-type cheese from dairies with transparent welfare and sustainability standards helps encourage continued improvements in dairy production.