7 Edam Cheese Substitutes

Swiss cheese simply refers to any cheese that is made in Switzerland. Because cheeses in this category commonly have a mild flavor and a medium texture to semi hard swiss cheese, they are excellent substitutes for edam cheese.

If you see a cheese referred to as swiss or alpine style, it is safe to assume that it will work as a substitute for edam for most recipes. Since swiss is also a good melting cheese, it can be used in recipes where a topping of cheese is called for.

Emmental cheese is a swiss, or alpine style cheese, from Switzerland. When you think of swiss cheese, you are likely envisioning emmental. Known for its savory flavor and mild nutty flavor, emmental makes a great stand-in for edam cheese. 

Known for the small holes or “eyes” throughout, emmental cheese is a semi hard swiss cheese. Emmental is a cow’s milk cheese and is pale in color. Sliced in a sandwich or cubed on a charcuterie plate with meats, emmental is a fantastic stand in for edam. Emmental can also be found as a common ingredient in fondue.

Gruyere cheese is another cow’s milk alpine style cheese that can jump in as a substitute for edam cheese. With a nutty and fruity taste as a young cheese, gruyere has a prominent earthy taste the older it gets. It also has more of a salty sharp taste the more aged it is and becomes an aromatic cheese.

Gruyere cheese is often confused with emmental, but it does not have the same characteristic holes throughout, making it easy to spot the difference.  It is also sharper than emmental, with a familiar nutty flavor that is common amongst alpine style cheeses. 

Gruyere is often found in fondue alongside emmental. Also known as a topping for soups such as french onion, gruyere cheese is a great melting cheese that doesn’t overpower other ingredients. Most commonly you can find gruyere in the croque-monsieur, a delicious toasted french sandwich with ham that is topped with bechamel sauce.

Gouda cheese is a dutch cheese from the Netherlands that is commonly used as a substitute for edam. Gouda is one of the oldest recorded cheeses in the world that is still made today. 

Gouda cheese is usually made from pasteurised cow’s milk and has a mild flavor and a firm but smooth texture, especially when it has been aged for a while. The longer gouda ages, the stronger the flavor becomes and the texture becomes crunchy due to cheese crystals that form throughout.

For an edam replacement, I recommend sticking with a younger gouda, as its characteristics will be the most similar to edam cheese. Gouda is a great ingredient in macaroni and cheese, and melts really nicely into cheesy mashed potatoes.

Cheddar cheese is another of the aged cheeses that can be used as a substitute for edam cheese. It is a popular cheese made of cow’s milk and originated in the English village of Cheddar in Somerset. Since edam tends to be on the mild side, using a mild cheddar cheese in a recipe that calls for edam is ideal. 

Unlike more aged cheese, non aged cheddar cheese is easy to slice and not very crumbly. Cheddar is usually a hard cheese, and depending on the amount of time it has been aged it can become more crumbly. 

Cheddar is usually white or yellow, depending on the use of the coloring annatto, which is a natural dye from a plant. When annatto is used to make cheddar yellow in color, it can give it a subtle nutty taste.

Cheddar is a great option for grilled cheese, as it melts well, just like edam. Try making cheddar puffs to put on the tables as an appetiser or accompaniment to dinner.

Fontina is a semi soft to hard cheese that originated in Italy. It is known for its nutty taste and mild flavor, making it an ideal replacement for edam. Like other mature cheeses, the longer it ages the harder the texture becomes and intense flavors turn. 

Fontina cheese is an unpasteurized cow’s milk cheese, protected by a designation of origin, when produced in the Aosta Valley of Italy. This ensures that the cheese is made the same way with the same ingredients each time, lending to its mild flavor. 

When young, fontina is often found in fondue, known as Fonduta alla valdostana in Italian. This recipe consists of fontina whipped with egg yolks, milk, and truffles, and is a popular take on the classic swiss fondue. 

Try fontina with some spices and olive oil melted to make a dipping sauce for fresh bread. Fontina can be used in cheese toppings for potatoes, pizza, or pasta. 

Appenzeller is a hard textured swiss or alpine style cheese that can be used as a substitute for edam. Appenzeller is a washed rind cheese, typically with wine or cider, resulting in a unique flavor and pleasant stink, but still resulting in the typical nutty taste known to be common amongst alpine style cheese. 

Appenzeller cheese is sold in three different styles, related to their ageing. Classic is aged three to six months and is “mild spicy”. Surchoix, aged four to six months, has a “strongly spicy” flavor profile. Finally, Extra is aged six months and more and has a very strong “extra spicy” flavor profile and a tangy taste. 

Appenzeller, like edam, is a good melting cheese and is sometimes used like raclette cheese to melt over potatoes. This cheese can also be used as a conversation starter on a cheese board, along with a nice glass of dry red wine.