North Holland · Netherlands
Aged Edam.
Aged Edam presents a firm, crystalline bite that yields nutty, lightly caramelized notes with a subtle brininess that builds on the palate. As it matures beyond six months, the cheese develops surprising complexity—clean lactic qualities deepen into savory complexity, with a faint minerality that speaks to North Holland's terroir. The aroma is restrained but intriguing, inviting rather than aggressive.
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The story
How it's made.
Why it tastes that way.
Edam has been produced in and around the North Holland town of Edam since the 14th century, making it one of the world's oldest commercially traded cheeses. The distinctive ball shape and red wax coating are iconic.
Aged Edam (without red wax) is substantially sharper and more complex than the young version. Like Gouda, it has a Codex Alimentarius standard.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Hard
- Rind
- natural
- Age
- 6–18 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Aged Edam's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Pairings · Caseo curated
What goes with Aged.
27 pairings across 11 categories.
Wine
Beer & Cider
Spirits
Where to find it
Cheese counters.
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