Red Hot Edam
February 6, 2011
A recent addition to the cheese line-up at The Lady’s Kiosk is a hot little number from Holland: Red Hot Edam. It’s a round ball about the same size as a Civil War cannonball The Man bought in New Orleans that had been “allegedly” pulled out of the Mississippi River. However, that’s where the comparison ends… the cannonball is reddish-brown and rusty and Red Hot Edam is coated with a bright yellow wax and wrapped with a bright red sash… and, of course, inside is a creamy cheese, speckled with red hot chili flakes… we have no idea what’s inside the cannonball… but it’s safe to assume it’s more rusty… cannonball…
The level of heat you like will decide how hot you think this cheese is. The Lady loves hot food and the higher it hits on the Scoville Heat Index, the better… The Man… not so much… the woose… but he’s my woose and I love him… The Lady thinks it’s mildly spicy and the man thinks it’s off the charts… you be the judge…
Inside the yellow wax is a creamy semi-soft, young Edam cheese chocked full of red chili flakes to give it an extra kick. A young Edam is very mild with the chili bringing more life to this cheese. The Lady served it with crackers but she and The Man suggested using it on nachos was probably a better use of this particular cheese.
Now don’t get me wrong, there’s nothing wrong with this cheese, but it’s not going to become one of those “everyday” cheeses The Lady keeps on hand for whatever entertaining or cooking possibility that might arise.
I’ll give Red Hot Edam a limp 3 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: This cheese probably is more at home on nachos or between two tortillas than on a cheese plate. With ham, it would probably make a respectable grilled sandwich.
Wine Pairing: How about a fruity sangria?
Beer Pairing: The Man suggests an IPA while Beer Enthusiast, Mike Wright, suggests Bud Light…
Source: Cow Milk
(Stay Tuned: we are only 3 posts and pages away from our 500th post here (doesn’t include our sister recipe blog, cheesemonger recipes). We have big plans for 500!!)
Cheesemonger's Weblog 
February 6, 2011 at 10:26 PM
Mmmmmm……sounds delicious. Oh, and I’m with the Lady when it comes to hot and spicy food.
February 7, 2011 at 2:18 AM
what do you mean “allegedly”? you don’t really think someone from the south would sell a fake cannonball to a californian, do you?
February 7, 2011 at 3:25 AM
Sorry if I was casting aspersions on the south and its snake oil sellers… thanks for reading the blog… miss you…
February 7, 2011 at 6:19 AM
Sounds like a fabulous and frisky cheese. Tell your Lady, I’m in.
Say cheese!
~Avery
AveryAames.com
Mystery Lovers’ Kitchen
February 8, 2011 at 1:46 AM
Always love to hear from our favorite cheese mystery writer – when is the new book due out???
February 8, 2011 at 1:26 AM
I love chilli, and i love cheese (even edam) but i am just not into these cheeses with stuff added. It’s like the wensleydale with cranberries or stilton and apricot – no! Cheese is great, leave it alone. If you want to, you can have it with something – but come on… leave my cheese be! The only time i’ve felt good about it was eating a beautiful Soutern French cheese (an AOC) that was cased with junipers, chilli and lavendar – awesome – as the the flavour permeated through the cheese. Happy cheese eating, folks.
February 8, 2011 at 1:39 AM
I understand, and tend to be one myself, “the purist” when it comes to cheese; but The Lady tells me she sells a cheese load of the flavored cheeses such as the Stilton with Blueberries; the Wensleydale with cranberries and even this Edam with chili… the American market seems to love these cheeses. Thanks for reading the blog. Please comment often.
February 8, 2011 at 3:18 AM
Well I guess it’s a supply and demand thing? It’s a mater of taste – but with the incredible array of flavours available with the British cheeses we sell means there really seems little need to ‘mess’ with them. I recently devoured an incredibly fresh Norfolk goat’s cheese followed by a Welsh gouda style cheese which packed a massive tangy punch – totally different and totally wonderful.
February 9, 2011 at 3:32 AM
Miss Anne, The Lady’s mom, always says, “There’s no accounting for taste, or the lack of it.” Thanks again for reading and commenting; we appreciate your interest and thoughts.