In this short article, we will answer the question “What kind of cheese is babybel?” and share contextual information about this type of cheese.
What kind of cheese is babybel?
In essence, babybels are miniature versions of Edam cheese.
It is, just like edam, a piece of semi-hard cheese with mild nuttiness and hints of sweet grassiness that is a product of the Netherlands. While Edam is rarely classified as acidic or tart, Baybel cheeses most certainly are.
Edam Cheese: What is it?
Dutch cheese known as edam is a semi-hard, light yellow cheese with a mildly sour and salty flavour. Cheese is typically formed in the form of a ball, although you can also find it in flattened rounds or loaf-like shapes. It is processed cheese produced in factories.
There are officially two types of Edam cheese as of December 2010. There are two types of Edam-style cheese: generic, which can be produced anywhere around the globe, and protected, which can only be produced under specific conditions in the Netherlands.
It is beneficial to know that there are currently two varieties of Edam cheese. It is legal to produce cheese known as “Edam” anyplace in the world, which would be a generic cheese.
The other, whose identity is protected, can only be produced in the Netherlands when specific production and handling guidelines are followed.
If you enjoy the flavour of edam cheese, you should consider how it is made and what the secret is to its occasionally subdued, occasionally intensely scarlet rind.
Here, we’ve compiled all the specifics on how edam cheese is manufactured as well as instructions on how to store it.
Where and how is edam cheese made?
It is made from partially skimmed, pasteurised cow’s milk, but before adding bacteria, it must be heated to 30oC. The curd mass is then produced by adding the rennet.
The dough is divided into tiny pieces, boiled to 40 degrees Celsius, drained of the whey, shaped and pressed into tiny balls, and salted.
It needs to mature at 10 oC.
Cheeses under 2 kg are known as Baby Edams, and they must be consumed within a few weeks of production. That’s because young Edam cheese has a mild flavour evocative of chestnuts and a delicate texture.
After maturing, larger Edam cheeses are eaten because they take on a more familiar, dry flavour. They typically include more salt.
Edam cheese can be found with yellow waxes as well as a glossy red wax coating when it is shipped outside of the Netherlands. This wax was included to help preserve the cheese and stop the growth of mould on the top.
Although it still serves that primary function, we also have a secondary one that is used for the cheese trade, which gives it a more attractive and showcase appearance at the cheese counter.
However, some Edam cheeses, particularly the bigger ones, are matured to give them a more nuanced flavour. The older ones will be saltier and drier.
Edam that is shipped outside of the Netherlands has a shiny red wax covering on it. On rare occasions, you may come upon an Edam with yellow wax. Wax was traditionally included because it aids in the cheese’s preservation by inhibiting the growth of mould on the surface.
It still fulfils that function, but it also serves a new, wholly contemporary function: to help promote the cheese by giving it a distinctive appearance at the cheese counter.
Edam is offered for sale in the Netherlands without a wax coating. However, during the busiest travel times, you may see it waxed so that visitors can more easily take it home.
Wax may come in many hues outside of the Netherlands to signify various properties:
- Aged Black Wax: at least 17 weeks;
- Herbal-flavored green wax
- Brown wax: seasoned with pepper
- spiced with cumin, orange wax
Edam is also available in low-fat and vegetarian varieties. The Marum, Netherlands-based Frico Cheese firm is a significant producer of edam. In essence, babybels are miniature versions of edam cheese.
It is, just like edam, a semi-hard cheese with mild nuttiness and hints of sweet grassiness, is a product of the Netherlands. While Edam is rarely classified as acidic or tart, Baybel cheeses most certainly are.
Conclusion:
In this short article, we answered the question “What kind of cheese is babybel?” and shared contextual information about this type of cheese.