Concept information
PREFERRED TERM

void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2018-06-29T12:40:09Z
Last modified: 2021-05-24T17:34:42Z
skos:notation: 5cd5bb72
DEFINITION
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Edam is a ripened firm/semi-hard cheese in conformity with the General Standard for Cheese (CODEX STAN 283-1978). The body has a near white or ivory through to light yellow or yellow colour and a firm-textured (when pressed by thumb) texture, suitable for cutting, with few more or less round rice to pea sized (or mostly up to 10 mm in diameter) gas holes, distributed in a reasonable regular manner throughout the interior of the cheese, but few openings and splits are acceptable. The shape is spherical, of a flat block or of a loaf. The cheese is manufactured and sold with dry rind, which may be coated. Edam of flat block or loaf shape is also sold without rind.
(en)Created: 6/29/18
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Hollandalılara özgü, tam veya yarım yağlı inek sütünden üretilen yarı sert, kırmızı mumla kaplanmış peynir.
(tr)Source: http://www.tubaterim.gov.tr/
Created: 6/22/18
BROADER CONCEPT
- fromage à pâte dure (fr)
IN OTHER LANGUAGES
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Czech
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English
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Georgian
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German
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Italian
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Romanian
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Spanish
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edam peyniriCreated: 2018-06-22T08:52:25Z
Last modified: 2018-06-29T14:47:28Z
skos:notation: 5cd5bb72
Turkish
URI
http://aims.fao.org/aos/agrovoc/c_5cd5bb72
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