In English, many things are named after a particular country – but have you ever wondered what those things are called in those countries?
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- Whether you take bite of an high quality Edam or one of mediocre quality, you should still be able to say ‘This is an Edam Cheese’.
- Top with grated Edam cheese (vegetable rennet if you can; I've bought the cheap stuff and broken my principles).
- In the islands of Aruba, Bonaire and Curaçao, Dutch colonies with a strong Spanish mix, they have been known to top stews with Edam cheese!
- Boasting the highest yields of milk per cow in the world, the Netherlands provides some of the world's most famous cheeses, including Edam and Gouda.
- In Germany such cheese could be lawfully produced with a fat content of only 34.3 per cent, whereas in France the name Edam was restricted to cheese which had a fat content of 40 per cent.
- The sector includes cooked pressed cheeses, used mainly for cooking purposes, and uncooked pressed cheeses such as Edam and Cantal.
- Another thing she makes that I love is custard and one of my top Jewish snacks of all time is a matzo sandwich with Edam because it's what my daddy used to have.
- In my previous experience, Dutch cheese came in two types, Edam and Gouda.
- In due course, 20 tonnes of Edam is delivered to Antwerp.
- And there's just a flutter of, like, a nutty Edam cheese.
- There is also a cheese factory, where you can try the Gouda or Edam for which the Netherlands is famous.
- I also found that Edam cheese is extortionately expensive, so I was forced to buy white chocolate fudge cookies instead.
- To Jack's bemusement, he rolls another vintage around his palate and claims to detect hints of strawberry, asparagus, and Dutch Edam.
- ‘Asparagus,’ he pronounces solemnly, ‘and just a… a flutter of Edam cheese.’
- Like Edam, it is pale yellow inside, has a smooth and elastic texture, and a mild, salty flavour which is sometimes varied by the addition of cumin.
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