CODEX STAN 265-1966 Standard for Edam
1. SCOPE
This Standard applies to Edam intended for direct consumption or for further processing in conformity with the description in Section 2 of this Standard.
2. DESCRIPTION
Edam is a ripened firm/semi-hard cheese in conformity with the General Standard for Cheese (CODEX STAN 283-1978). The body has a near white or ivory through to light yellow or yellow colour and a firm-textured (when pressed by thumb) texture, suitable for cutting, with few more or less round rice to pea sized (or mostly up to 10 mm in diameter) gas holes, distributed in a reasonable regular manner throughout the interior of the cheese, but few openings and splits are acceptable. The shape is spherical, of a flat block or of a loaf. The cheese is manufactured and sold with dry rind, which may be coated. Edam of flat block or loaf shape is also sold without rind1.
For Edam ready for consumption, the ripening procedure to develop flavour and body characteristics is normally from 3 weeks at 10–18 °C depending on the extent of maturity required. Alternative ripening conditions (including the addition of ripening enhancing enzymes) may be used, provided the cheese exhibits similar physical, biochemical and sensory properties as those achieved by the previously stated ripening procedure. Edam intended for further processing need not exhibit the same degree of ripening when justified through technical and/or trade needs.
