A round Dutch cheese, typically pale yellow with a red wax coating.
- The sector includes cooked pressed cheeses, used mainly for cooking purposes, and uncooked pressed cheeses such as Edam and Cantal.
- 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.
- Top with grated Edam cheese (vegetable rennet if you can; I've bought the cheap stuff and broken my principles).
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