I love the tidbits about Edam cheese but even more your history of edam town, and how it impacted the terroir
@joekeeney5301
Ай бұрын
Awesome story! Such a fun rabbit hole find on my journey to make some kinda phyllo feta cheese and egg thingy.
@dastin7276
10 ай бұрын
Adding to my other comment (from today / another CH vid): You are demonstrating how studying the history of cheese is a valuable adjunct to studying history in general. 👍
@BuckeyeStateMalaise
10 ай бұрын
This is such a freaking cool video I am now obsessed with the history of cheese
@louisameadows8662
10 ай бұрын
It's impressive how much cheese helped change the landscape 😮 On another note, I'd love to go to Edam and try some Edam 😍
@dc-k4868
10 ай бұрын
Another great video, thanks. I loved Edam as a child, I think it was the only cheese we bought as whole cheeses and I loved the shape and colour. It's not really been on my cheese list for a long while, I found it too mild. Perhaps I should give it a go.
@cheesehistory
10 ай бұрын
Thanks. Glad you enjoyed it 😁
@lynmeadows3663
10 ай бұрын
Awesome video packed with lots of interesting history.😍💖🧀thank you.❤❤
@cheesehistory
10 ай бұрын
You're welcome 😁
@NealNelson
10 ай бұрын
Surprisingly, Edam (and Gouda) seem to be unknown in the Netherlands. All cheese seems to be just "cheese" (Kaas). Whenever I go to cheese shops what is offerred are various ages of "cheese": young (jong), medium (belegen) and old (oud), as well as some odd ones such as graskaas. I never have any idea what kind of cheese it actually is.
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