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Edam - the most popular Czech cheese under the magnifying glass

When you say the word "cheese", few people in the Czech Republic for the first equips good "cheese". Perhaps you even once thought that a Czech cheese. Probably because it is our most popular and best-selling long. You know, however, what are its benefits, except that it is palatable and very good usable? Any idea how it is made? Have you met his substitutes? How do you know them? And you should definitely watch on his label?

Cheese comes from the Dutch town of Edam. Where, however, the title took extra "i"? We had assumed from German pronunciation. If you want to refer to this popular cheese properly, like the Dutch, pronounced his name "ejdam" (not "Ajda").

The roots of this delicacy fall into the Middle Ages. Between the 14th and 18th centuries the cheese into the limelight, thanks to its durability. Long to spoil plus great taste during long voyages. We know cheese packed in the shape of a prism, but the original profile, which is maintained still, the balls in red waxed container.

According paint recognize its quality

Edam is among the semi-hard cheeses. When cut raw cream to yellow color, which should be uniform throughout the slice.
"If the cheese is too bright or white, it means that it may not be sufficiently mature. In the event that there are a pale color around the edges, it may be a salt that had after salting Edam enough time to evenly permeated the whole edam cheese and is therefore less quality, "explains Joseph Panek, Director of Madeta Řípec.

The basis of the quality of milk

Edam production technology requires high quality milk. The basic requirement is that milk for cheese production was from healthy, well fed and treated cows. It must be thus obtained milk after milking professionally treated and stored until delivery to dairies. Can you guess how much is needed finest milk for production of 1 kg Edam? As many as 10.5 liters!

How is cheese made?

In the production of Edam addition of the appropriate composition of milk of high quality is also an important addition pure milk cultures. It begins to pasteurization where the milk is heated to 72-74 ° C for 20-30 seconds. Pasteurization is the purpose of killing harmful microorganisms. Following the standardization of milk, at which modifies the fat content in milk. Further progress renneting and subsequent processing of the curd to the maker. Is separated whey and cheese grains is impregnated into molds, where it is compressed. Then there salting, which makes the cheese preserves. Cheese acquire salty flavor and strengthens their shape.

The dry matter content and fat

Under current legislation, it is necessary for cheeses to indicate the dry matter and fat (in%). Fat is given either as an absolute, respectively. often as a fat in dry matter (t. of dry matter.). In our country we have Edam most 30, 40 or 45% fat in dry matter, but in the Netherlands is the norm of at least 40%. Low fat alternatives are "Czech specialty." As a result, 30% of cheese suitable for frying as it does not flow so much. The most widespread use in the kitchen cheese has 45%. It used to baking or gratin. The ideal flexibility is good usable slices in cold dishes to sandwiches, sandwiches or toast. It is also good in salads or grated on pasta.

Edam - really always smoked?

Edam has an ocher-colored surface and cut remains raw yellow. In our market are traditional kinds of natural cheeses. Some manufacturers of cheese naturally smoked with beech štěpkách. Other classic way to replace smoking dipping cheese called. Liquid smoke or added to the cheese a smoky flavor.

Vegetable cheese substitutes

In recent years, in shops appear plant alternatives for dairy products, which is one of milk constituents replaced. Most often it is the substitution of milk fat by vegetable fat, which product is cheaper. These products may be manufactured and sold, but may not be referred to as dairy products and also can not be called cheese.
Herbal alternatives to Edam cheese and generally not have in its name the word "cheese" or "cheesy". These analogs tend designation, for example, the popular fried cheese mixture on pizza, cheese, etc. alternative. Their foundation is not milk.

Distinguish country of origin from country processing

All products of animal origin must be provided with veterinary oval health mark. Specific manufacturer of cheese can be determined according to the information inside the tag. Letter abbreviation refers to the country of final processing of the product (eg. GB belongs to the Czech Republic), the next number is the veterinary registration number of the production facility, under which the manufacturer can be traced to the site of the JRC .
"For some edam you can meet that were made abroad, but in the Czech Republic have been repackaged. They also have an oval brand label CZ. It is therefore good to watch on packaging still other names, see next point. "

= Guarantee quality logo

Not only on packages of certain dairy products appear different logos with the quality mark. The best known are Klasa and regional food. To make cheese earned this designation must meet demanding criteria for their quality.
"The brand Klasa is a prestigious award that deserves the most honest and best quality products. Regional food-green logo on the packaging of consumer products, in turn ensure that the product and the raw materials used in its production comes from domestic production, "explains the expert.
"Products can also carry the brand Czech guild standards (CCN), which guarantees that the cheese is manufactured in accordance with the above standard requirements for CCN edam cheese. Czech food labeling, which is the Ministry of Agriculture ensures that the cheese is made from milk that comes from the Czech Republic, while its production took place on our territory, "says the Director Panek.

Benefits of natural cheese

Natural cheeses are among the most valuable food, thanks to the full-featured content and easily digestible animal protein content of minerals and vitamins. Specifically cheeses are an important source of calcium, vitamins A, D, E and vitamins of group B.
"Eating 200 grams Edam covers 30% of daily protein needs of an adult," adds Joseph Panek.

Source: tz

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