Cheese-o-pedia: E

  1. Edam

    Mild and tangy semi-firm table cheese with a pale yellow interior and a red wax rind. Created over 600 years ago in the town of Edam, Holland. It is second only to Gouda as Holland's most exported cheese. This cow's milk cheese is known for its mild and sometimes salty flavor and makes a good alternative to Gouda.

    Serve Edam with peaches, melons, cherries and apricots, or atop your favorite cracker.

    Pair Edam with beer or American Rieslings.

  2. Emmenthaler

    The Swiss word for Swiss cheese.

  3. Eye

    A hole within cheese that is caused as a result of fermentation during the curing process. Eyes are common in all Swiss-type cheeses.