Talk:Edam cheese

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Old discussion[edit]

What do you mean by "It is also made backwards"? --OpheliaDork 03:57, 21 November 2005 (UTC) "edam" == reverse("made"). It was just vandalism/test-edit. --TotoBaggins[reply]

My late Latin teacher (may $DEITY bless his soul) told me "edam" is Latin for "I am going to eat". It suits this cheese rather well. JIP | Talk 22:32, 13 March 2006 (UTC)[reply]

What is this "smells like poo and tastes like gold" bit? Roundeyesamurai 07:17, 28 April 2006 (UTC)[reply]

According to the text, "sold as spheres with ... a coat of red or yellow paraffin". But what do we see in the picture? Rectangular pieces of cheese with no coating at all! Could somebody find a more appropriate picture for this fine and popular cheese? 88.112.98.204 15:55, 29 September 2006 (UTC)[reply]

A pic of a spherical Edam was imported from the Queso de Bola article on 2007-03-30. --Lexein (talk) 09:06, 22 March 2010 (UTC)[reply]

I will buy some Edam and take a photograph of it... maybe tomorrow... and wtf is this "smells like poo" business i have not seen that anywhere Soopermuse (talk) 00:35, 4 November 2008 (UTC)[reply]

Edammer Cheese[edit]

This cheese is named Edammer cheese. The article should be moved to thee correct name. User:8472 08:13, 2 September 2006 (UTC)[reply]

It may be named Edammer cheese in Dutch, but in English, it's called Edam. That's where it should be, the English name.--Prosfilaes 13:41, 2 October 2006 (UTC)[reply]

Note that a search for Edammer turns up very few English sites, even searching only for English sites. It does turn up stuff like "Edam fish-and-cheese / Edammer visschotel :: Eggs & Cheese ..." and "in her arm-chair, edammer kaas seen over a green whiles he bounds headlong mother a".--Prosfilaes 13:44, 2 October 2006 (UTC)[reply]

Article not written professionally[edit]

I think this article needs to be written more professionally because this does not look like it fits Wikipedia's standards. Hachiko 21:38, 4 January 2007 (UTC)[reply]

Christmas[edit]

The Christmas template was removed. I concur, because its status as a Christmas cheese is not universal, but a highly regarded part of Filipino culture, as noted and linked in the article. -Lexein 16:00, 21 April 2007 (UTC)[reply]

Fat content[edit]

In the text of the article it says that typical fat content of Edam is 28%, but in the boxout on the right it says that it is 11%. Which is correct? Andy Buchanan (talk) 16:58, 22 December 2008 (UTC)[reply]

There is a difference between absolute fat contents and fat contents of "dry matter" (I don't know the appropriate English phrase. This is literally translated from Dutch), which is the cheese without any water. I think 28% is without water, 11% is including water —Preceding unsigned comment added by Omegium (talk • contribs) 14:58, 12 January 2010 (UTC)[reply]

The "without water" measurement is called "Fat in Dry Matter", abbreviated FDM, in English. I will add this to the article.Bill (talk) 21:24, 19 April 2015 (UTC)[reply]

I have a packet of "Go Dutch Edam cheese" which says on the packet that approximately 68% of the calories are from fat, so the above assertions can be challenged. ACEOREVIVED (talk) 14:49, 29 April 2013 (UTC)[reply]

There is no inconsistency here. Some components yield more calories per unit weight than others.Bill (talk) 21:21, 19 April 2015 (UTC)[reply]

Is there any commercial product available on the market...[edit]

which lies between Edam cheese and Vegetarian Edam cheese to reduce the content of cow milk but remaining the consumer's preferences???

NB: Vegetarian Edam cheese is available at www.mainland.com.au —Preceding unsigned comment added by 165.228.147.130 (talk) 03:16, 9 February 2009 (UTC) I believe that forcified cheeses with pastoral cereal milk, such as rice, oats, soy or other crops will reduce dairy allergy enormously. Human mankind should do everything, including food consumption, more advanced than pets do--165.228.147.130 (talk) 04:15, 9 February 2009 (UTC)[reply]

The research on this issue is not difficult and I beleive that sensory evaluation is the tool that will be used mostly

It's a reasonable question, even though this isn't a forum, (see the peach topnote above), but if you find broadly published, verifiable, reliable, 3rd-party, independent (no financial interest) sources discussing veggie versions of Edam specifically, bring them up here in Talk. "Sensory evaluation" as mentioned only by, say, me or you, would be essentially original research and would be challenged for removal. Also, since Edam is a regional variety based on a formulation originated around Edam itself, it seems to me that any variation such as "veggie Edam" would also have to come from there, to be legitimately called "Edam (cheese)", which is the subject of this article. In my opinion :) --Lexein (talk) 21:21, 20 December 2010 (UTC)[reply]

Pop culture[edit]

Some time ago, an unsourced version of this tidbit was reverted because it was unsourced. Well, I found the source, but it's surely not notable until she actually gets the tat:

Helena Christensen, supermodel and editor of Nylon, clearly has a mind of her own on such matters. "I love all cheese," she tells the new (British) GQ, "French cheese, Italian cheese, even British cheese. I've seriously thought about getting a cheese tattoo. A nice Edam on my shoulder, maybe." ---- The Independant, Pandora, September 7, 1999 (broken)Google search result, showing relevant citable text. Pandora The Independant (archived via Highbeam Research), September 7, 1999. Clip which quotes the GQ article. Also: Archive.org archive of FindArticles.com's archive of The Independant's Pandora full article, citing the GQ article.

--Lexein (talk) 09:52, 22 March 2010 (UTC)[reply]

MSU spam[edit]

I personally think it's notable that MSU produces and makes available Edam, but to be encyclopedic, there should be _no_ multiple links to a single site - that's called link spam. I've trimmed it back, but the whole MSU mention is vulnerable to deletion without WP:CITE decent citations. --Lexein (talk) 23:29, 9 April 2010 (UTC)[reply]

Followup - This article isn't about the MSU Cheese Store, so we'll not be detailing its months of operation or counter service. --Lexein (talk) 12:06, 23 April 2010 (UTC)[reply]

Sources[edit]

Two great old books about cheesemaking, including sections about Edam:

Decker, John W. (1909). Cheese making: Cheddar, Swiss, brick, Limburger, Edam, cottage, etc. Madison, WI: Mendota Book Company. Retrieved 2010-05-25. {{cite book}}: Unknown parameter |coauthors= ignored (|author= suggested) (help)
Charles Louis Flint (1859). Milch cows and dairy farming: comprising the breeds, breeding, and ... Boston, MA: Phillips, Sampson and Company. Retrieved 2010-05-28. {{cite book}}: Unknown parameter |coauthors= ignored (|author= suggested) (help)

--Lexein (talk) 02:17, 28 May 2010 (UTC)[reply]

Wax color[edit]

The current revision of the article mentions that Edam is coated in "black" wax, instead of the usual red or yellow- the cheese in the accompanying picture is, ironically, coated in red wax. Any sources about the coloration? --Danfish77 (talk) 02:18, 21 November 2012 (UTC)[reply]

Gah. I had red and yellow wax colors sourced as indicative of age. Black is also used, but I didn't find RS for it. Feel free to correct as needed. --Lexein (talk) 04:52, 21 November 2012 (UTC)[reply]

Too many headers[edit]

A request was made to reduce the number of headers, but I removed them all. the article seems too short to have headers. I hope you agree. Simplysavvy (talk) 11:12, 24 December 2013 (UTC)[reply]

External links modified[edit]

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Brand promotion / mention[edit]

I've made changes and added a worldwide section that mentions Babybel cheese. Most people familiar with Edam cheese outside of the few customary countries know it from Babybel, the largest manufacturer of such cheese. Despite somewhat acting as promotion for Babybel, it provides context to the popularity of Edam cheese worldwide. The citation used needs improvement. — Preceding unsigned comment added by Cxmplex (talk • contribs) 17:22, 13 November 2021 (UTC)[reply]

The only source you've added is published by the company itself. Can you find an independent source that attributes the cheese's popularity to Babybel? Ibadibam (talk) 06:23, 14 November 2021 (UTC)[reply]

Because a source is still lacking, and the content otherwise gives undue weight to a single company, I've removed it for now. We can restore it once we have sufficient sources to write a neutral, well-rounded section on worldwide consumption or popularity of Edam cheese. Ibadibam (talk) 06:04, 28 November 2021 (UTC)[reply]

Goat milk?[edit]

The Infobox states: "Source of milk: Primarily cows/goats." Is that true? I cant find any source that states goats milk is a part of it. It should be purely made of cows milk. The dutch version of Wikipedia also states its cows milk. So whay does it say cows/goats here? --SevenMass (talk) 10:52, 29 May 2022 (UTC)[reply]

It looks like it was added a long time ago in conjunction with the term futah, which I can't verify anywhere. I'll remove "goat" from the article. Ibadibam (talk) 03:52, 1 June 2022 (UTC)[reply]

Popular culture- mentioned in bobs burgers[edit]

It’s mentioned in S13E15 of bobs burgers on the burger of the day. The Edam and weep burger. Comes with Edam cheese and raw onions. 2601:1C0:5400:FBE0:6DAD:59FB:789D:7F4C (talk) 06:11, 24 May 2023 (UTC)[reply]