Distinctive Features of Barbados Edam
Barbados Edam typically comes in smaller wheels or blocks than its European counterpart. Its interior paste is a pale yellow colour with a smooth, firm, and slightly springy texture. The cheese has a lower fat content, usually around 30% fat in dry matter, making it less oily. It is always encased in a characteristic bright red paraffin wax coating. This coating protects the cheese from the humid island air and helps prevent spoilage. The flavour is mild, creamy, and slightly salty with a subtle nutty sweetness.
The cheese’s consistency is semi-hard, allowing for easy grating and slicing. It has a closed texture with very few eyes or holes. Its relatively low humidity helps it withstand warmer temperatures without becoming overly soft or messy. The rind is formed by the inedible wax layer, which must be removed before consumption. This version of Edam is less complex than aged Dutch Edam but is prized for its practicality and clean, approachable taste.
Edam Cheese Varieties
The primary variety found in Barbados is the young, mild version coated in red wax. Some local producers might offer a slightly aged version with a firmer texture and a more pronounced flavour, though this is less common. Unlike in the Netherlands, smoked Edam is not a traditional variety produced on the island. The cheese is almost exclusively made from pasteurised cow’s milk adapted for local production. Its style remains consistent, focusing on a fresh, versatile product for everyday use.
The Barbados interpretation does not have PDO or PGI status, distinguishing it from European Edam. It is a local adaptation rather than a strictly regulated variety. The focus is on creating a cheese that performs well in cooking and stands up to the heat. This makes it distinct from the broader spectrum of Edam varieties found in its country of origin. Its simplicity is its greatest strength in the Bajan market.
History and Traditions of Edam in Barbados
Edam was introduced to Barbados during the colonial era through trade with the Dutch. Its excellent keeping qualities, thanks to the wax rind, made it ideal for long sea voyages and storage in a tropical climate without refrigeration. It became a valuable commodity and integrated into the local food culture. Over time, it shed its purely imported status and began to be produced locally to suit Bajan tastes and needs.
Barbados is famous for its vibrant food scene, including flying fish, cou-cou, and rum. Edam cheese found its place in this culinary landscape as a reliable cooking ingredient and a simple table cheese. It is not associated with specific festivals but is a common sight in households, hotels, and restaurants across the island. The cheese represents a practical piece of culinary history, a testament to adaptation and resourcefulness. It is a beloved, everyday food that bridges its European origins with its Caribbean home.
Production Process of Barbados Edam
The production begins with pasteurised cow’s milk, which is warmed and combined with starter cultures and rennet. The milk coagulates into a solid curd, which is then cut into small pieces to release the whey. The curds are stirred and heated gently to achieve the desired firmness and dryness. They are then pressed into moulds to form the characteristic round or block shapes. This pressing gives the cheese its dense, closed texture.
After pressing, the young cheeses are brined in a saltwater solution for several days. This salting step is crucial for flavour development and acts as a preservative. Following brining, the cheeses are dried and then dipped in molten red paraffin wax. The wax seals the cheese, protecting it from mould and moisture loss. The cheese is then aged for a relatively short period, typically four to eight weeks, before being distributed for sale.
Wine or Beverage Pairings for Edam
The mild, slightly salty character of Barbados Edam pairs beautifully with a range of beverages. A crisp, local Banks beer or a light lager complements its creaminess and cleanses the palate. For wine lovers, an un-oaked Chardonnay or a Pinot Gris offers a nice balance without overwhelming the cheese’s subtlety. A dry Riesling can also provide a refreshing counterpoint to its salty notes.
From Barbados itself, the obvious and perfect pairing is with the island’s world-famous rum. A smooth, aged golden rum sipped neat allows the nutty flavours of the cheese to shine. For a non-alcoholic option, a tall glass of mauby, a bitter-sweet local bark-based drink, provides a unique and culturally authentic pairing. The cheese’s adaptability makes it a fantastic partner for both simple and complex drinks.
Suitable Fruit and Vegetables
Fresh, crisp fruits and vegetables provide a delightful contrast to the creamy texture of Edam. Slices of green apple or firm pear offer a juicy sweetness that highlights the cheese’s mild saltiness. Grapes, both green and red, are a classic and always successful accompaniment. For a tropical twist, fresh pineapple or mango chunks add a bright, acidic note that cuts through the richness.
On the vegetable side, crunchy celery sticks and radishes provide a peppery bite. Blanched green beans or sugar snap peas offer a fresh, clean flavour. Roasted bell peppers, either red or yellow, bring a sweet smokiness that complements the nutty notes in the cheese. A simple side of mixed leaves with a light vinaigrette also works well to frame the cheese on a plate.
Suitable Meat and Fish Dishes
Barbados Edam is a superb melting cheese, making it ideal for enhancing meat dishes. It is traditionally grated over pasta bake with minced beef or layered in a ham and cheese sandwich. Its mildness means it doesn’t overpower more delicate proteins like baked chicken or turkey. It can be cubed and added to a salad with grilled chicken strips for a protein-packed lunch.
Given the island’s heritage, it pairs wonderfully with fish. A classic use is melted over a baked flying fish dish. It can be incorporated into fishcakes or a creamy fish pie topping for extra richness. Shredded Edam adds a salty, cheesy element to a conch fritter or saltfish accra mixture. Its versatility makes it a cornerstone of both everyday and celebratory Bajan cooking.
Presentation of Edam Cheese
Remove the Barbados Edam from the refrigerator approximately 30 to 45 minutes before serving. This allows it to come to room temperature, around 18-20°C, which fully releases its aroma and flavour. Present it on a simple wooden board or a slate platter to create a rustic, appealing look. Ensure you have completely removed the red wax coating before placing it on the serving board.
For a cheese board, cut a few wedges or slices to make it easy for guests to serve themselves. Arrange it alongside your chosen accompaniments like fruits, crackers, and chutney. Provide a cheese knife with a forked tip for serving. For eating, a standard cheese knife or even a butter knife is perfectly suitable due to its firm but sliceable texture. The goal is to make the cheese accessible and inviting.
Edam Recipe Ideas
Bajan Cheese and Onion Paste
This is a beloved local spread, often served on crackers or bread as a quick snack or appetiser. It highlights the mild, salty flavour of Edam cheese in a simple, no-cook preparation. The paste is incredibly easy to make and can be stored in the refrigerator for several days. It is a testament to the cheese’s role in everyday Bajan comfort food.
The combination of grated cheese, sharp onion, and a touch of heat from pepper sauce creates a powerfully flavourful spread. It is a staple at gatherings and a quick fix for unexpected guests. Its simplicity allows the quality of the Barbados Edam to be the star of the show.
- 200g Barbados Edam cheese, grated
- 1 small onion, very finely minced
- 3 tablespoons mayonnaise
- 1 teaspoon Bajan pepper sauce
- 1 tablespoon fresh parsley, chopped
- Black pepper to taste
- Place the grated Edam cheese in a medium mixing bowl.
- Add the finely minced onion, mayonnaise, pepper sauce, and chopped parsley.
- Mix all ingredients thoroughly until a coarse paste forms.
- Season with black pepper to taste. Avoid adding salt as the cheese is already salty.
- Cover the bowl and refrigerate for at least one hour to allow the flavours to meld.
- Serve chilled with crackers, crisp bread, or as a sandwich filling.
Edam-Stuffed Flying Fish
This recipe elevates the national fish of Barbados by incorporating the local cheese into a delicious stuffing. The flying fish is gently steamed or poached, keeping the flesh tender and moist. The melted Edam cheese inside adds a rich, creamy element that complements the mild flavour of the fish perfectly. It is a elegant yet simple dish perfect for a special dinner.
The stuffing includes herbs and breadcrumbs to absorb the flavours and create a cohesive filling. This dish showcases the beautiful synergy between two iconic Bajan ingredients. It is often served with a side of cou-cou or a fresh green salad.
- 4 whole flying fish, cleaned and butterflied
- 150g Barbados Edam cheese, grated
- 50g fresh breadcrumbs
- 2 spring onions, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 egg, lightly beaten
- Salt and black pepper to taste
- 2 tablespoons butter
- Lemon wedges for serving
- Preheat your oven to 180°C (350°F).
- In a bowl, combine the grated Edam, breadcrumbs, spring onions, thyme, and beaten egg. Season lightly with pepper.
- Lay the butterflied fish flat and divide the stuffing mixture evenly among them.
- Fold the fish over the stuffing to enclose it completely. Secure with toothpicks if necessary.
- Place the stuffed fish in a buttered baking dish and dot with the remaining butter.
- Bake for 20-25 minutes, or until the fish is cooked through and flakes easily.
- Serve immediately with fresh lemon wedges on the side.
Similar Cheeses and Alternatives
If you enjoy Barbados Edam, you will likely appreciate other mild, semi-hard cheeses with good melting properties. The original Dutch Edam, particularly the younger version, is the most direct comparison, though it often has a slightly higher fat content and a more buttery flavour. Gouda, especially young Gouda, shares a similar mild, creamy, and slightly sweet profile but is typically softer. Another excellent alternative is Havarti, a Danish cheese known for its buttery aroma and smooth, supple texture with occasional small eyes.
For a cheese with a bit more character but similar functionality, consider Fontina. This Italian cheese melts beautifully and has a nutty, mild flavour, though it is often a bit more pungent. Monterey Jack from the United States is another good melting cheese with a very mild, faintly tangy taste that makes it a versatile substitute in cooking. While each cheese has its unique qualities, they all share the approachable nature and culinary flexibility that make Barbados Edam so popular.