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Cooperatieve
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C.O.K.Z. (Centraal
Orgaan Kwaliteitsaangelegenheden in de Zuivel)Postbus 250, 3830 AG
LEUSDEN
Tel: ..3133 - 496 56 96
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Noord-Hollandse Edammer is an Edam cheese prepared according to a traditional recipe. Noord-Hollandse Edammer is spherical, with a flat top and bottom and weighs at least 1.7 kg and
at most 1.9 kg. The moisture content on the twelfth day amounts to a maximum of 45.5% and the fat content in the dry matter must be between 40% and 44%. The salt content of Noord-Hollandse Edammer is a maximum of 3.9% in the dry matter and is hence considerably lower than that of other Edam cheeses.
The raw material from which this cheese is made comes exclusively from the Province of Noord-Holland.
Proof of origin:Noord-Holland Edammer cheese has been made since the Middle Ages. It was exported worldwide from Edam and other ports around the former Zuiderzee. Ibis cheese was originally made on farms, as can be seen from the special Edam cheese presses on display in the regional museums of Noord-Holland. Since the end of the nineteenth century, Edam cheese has mainly been produced in factories.
The milk used as raw material is obtained in Noord-Holland. On delivery, the milk is partially skimmed and pasteurized. The ratio between fat and dry matter is established so that the fat content in the dry matter amounts to a minimum of 40% and a maximum of 44%. Traditional ingredients are added to the cheese milk, as obtained naturally (calfs) rennet, lactic acid (BD lactic acid) and colouring. The milk is then curdled and treated in the cheese tub, during which the curds and whey are extracted. The curds obtained are cut into blocks, put into moulds and placed under a press for a few hours. Cheese moulds are measured accurately and give the cheese its traditional size and form. After the pressing process, the cheese is immersed in a brine bath
for a few days to absorb salt. Then the cheeses are ripened on wooden planks under special humidity and temperature conditions.
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