Red Hot Edam – Marcella The Cheesemonger International Guilde des Fromagers
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Red Hot Edam

A recent addition to the cheese line-up at The Lady’s Kiosk is a hot little number from Holland: Red Hot Edam. It’s a round ball about the same size as a Civil War cannonball The Man bought in New Orleans that had been “allegedly” pulled out of the Mississippi River. However, that’s where the comparison ends… the cannonball is reddish-brown and rusty and Red Hot Edam is coated with a bright yellow wax and wrapped with a bright red sash… and, of course, inside is a creamy cheese, speckled with red hot chili flakes… we have no idea what’s inside the cannonball… but it’s safe to assume it’s more rusty… cannonball…

The level of heat you like will decide how hot you think this cheese is. The Lady loves hot food and the higher it hits on the Scoville Heat Index, the better… The Man… not so much… the woose… but he’s my woose and I love him… The Lady thinks it’s mildly spicy and the man thinks it’s off the charts… you be the judge…

Inside the yellow wax is a creamy semi-soft, young Edam cheese chocked full of red chili flakes to give it an extra kick. A young Edam is very mild with the chili bringing more life to this cheese. The Lady served it with crackers but she and The Man suggested using it on nachos was probably a better use of this particular cheese.

Now don’t get me wrong, there’s nothing wrong with this cheese, but it’s not going to become one of those “everyday” cheeses The Lady keeps on hand for whatever entertaining or cooking possibility that might arise.

I’ll give Red Hot Edam a limp 3 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: This cheese probably is more at home on nachos or between two tortillas than on a cheese plate. With ham, it would probably make a respectable grilled sandwich.

Wine Pairing: How about a fruity sangria?

Beer Pairing: The Man suggests an IPA while Beer Enthusiast, Mike Wright, suggests Bud Light…

Source: Cow Milk

(Stay Tuned: we are only 3 posts and pages away from our 500th post here (doesn’t include our sister recipe blog, cheesemonger recipes). We have big plans for 500!!)

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