fromaggio

Edam By Fromaggio

Edam
Edam is a spherical cheese, traditionally from Holland. It's often seen with a beautiful coating of red wax. Edam, like Gouda, was named after the town in Holland where it comes from.
Type of milk: cow
Cheese type: edam
Difficulty level: intermediate
Cheese style: semi-hard

Ingredients

  • Calcium Chloride Boost
  • FlavorPro Mesophilic Culture
  • Microbial Rennet for Hard Cheese
  • Calcium Chloride Boost

Steps

1. Instructions
Please insert the plastic drainer into the heating pot. Then add the hard cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of pasteurized cow milk.
3. +Ingredients
Please add:
1 ml of Calcium Chloride
4. Mix
Time: 00:08:00
Temperature: 22 °C
Speed: 50 RPM
5. +Ingredients
Please add:
0.05 ml of Mesophilic Culture
6. Mix
Time: 00:30:00
Temperature: 22 °C
Speed: 50 RPM
Tip: For a richer color, you can add annatto coloring to the milk as you begin heating. To add annatto, first dilute 3 ml of annatto in 1/4 cup of milk from the pot, then add the mixture back into your heating pot.
7. Mix
Time: 01:00:00
Temperature: 32 °C
Speed: 50 RPM
8. +Ingredients
Please add:
1.2 ml of Microbial Rennet for Hard Cheese
Tip: Mix rennet in 1/8 cup (30 ml) of room-temperature bottled or filtered water.
9. Mix
Time: 00:00:30
Temperature: 33 °C
Speed: 100 RPM
10. Heat
Time: 00:45:00
Temperature: 32 °C
Speed: OFF
11. Cut
Temperature: OFF
Cut Size: Hard
12. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
13. Mix
Time: 00:12:00
Temperature: 32 °C
Speed: 50 RPM
14. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
15. Instructions
Remove 1 cup of whey from the heating pot and prepare 1 cup of boiling water.
16. Instructions
Add 1/4 of the cup of water to the heating pot
17. Mix
Time: 00:05:00
Temperature: 35 °C
Speed: 50 RPM
18. Instructions
Add 1/4 of the cup of water.
19. Mix
Time: 00:05:00
Temperature: 38 °C
Speed: 50 RPM
20. Instructions
Add another 1/4 of the cup of water
21. Mix
Time: 00:05:00
Temperature: 40 °C
Speed: 50 RPM
22. Instructions
Add 1/4 of the cup of water
23. Mix
Time: 00:10:00
Temperature: OFF
Speed: 50 RPM
24. Instructions
Cover the mesh strainer with a muslin cloth and from the drainer pour the curd into the strainer, tighten the muslin cloth and place it back into the whey inside the heating pot.
25. Instructions
Turn around the drainer submerging the bottom part inside the whey
26. Instructions
Press the muslin cloth inside the whey for 5 minutes
27. Instructions
Place a muslin cloth inside the cheese press mold.
28. Press
Remove drainer and cutter/mixer, and attach press.
Time: 04:00:00
Pressing force: 0.07 Bar
Flip the cheese after 1 h 20 m, 2 h 40 m
29. Instructions
Remove from the press, release the residual whey, turn, and put back into the press.
30. Press
Remove drainer and cutter/mixer, and attach press.
Time: 01:00:00
Pressing force: 0.07 Bar
31. +Ingredients
Please add:
1000 ml of Water
100 ml of Salt (use non-iodinized)
2.5 ml of Calcium Chloride
2 ml of vinegar
Tip: Prepare a brine with 10% salt saturation.
32. Instructions
Put the cheese into the brine for 12 hours.
33. Instructions
Wipe the surface and keep refrigerated.
34. Affinage
Time: 720:00:00
Temperature: 12 °C
Humidity: 82%
Tip: Turn the cheese every week to keep the moisture-level even.
35. Instructions
Enjoy!