Cheese, edam

Australian and imported cheese. Made by curdling cows milk with rennet, followed by curing. Coated in oil or a red or yellow wax film.

Proximates (except ash), vitamins (except ACAR, CRYP and vitamin C) and some minerals (except I) are averaged from a composite of 6 samples of cheese (Mainland, 2x Bodalla, Bega, 2x unstated - from Australia, New Zealand and the Netherlands) purchased from outlets in Sydney in 1988/89 by AGAL and samples of Australian Edam as reported by the ADC (1999). Carbohydrates expressed as a sum total in ADC sample. Ash, ACAR, CRYP and Vitamin C were determined only in the AGAL sample. I, Na, K, Ca, P were determined in a composite sample (2xMainland, 2xCheese of the World, 1xSouth Cape, 1xAustralian Gold, 2xunbranded Dutch) purchased in Melbourne in late 2005. Dietary fibre is imputed. Folate value is borrowed from UK 6th edition, record 269. Fatty acid profile is for cheese, firm or hard (ADC 1991), as per NUTTAB95. Organic acids were imputed from tasty cheese.