These molds are the essential reason behind its traditional, characteristic shape. The cheese is then soaked in a brine solution which gives the cheese its rind and distinctive taste. The cheese is then dried for a couple of days before being coated to prevent it from drying out, then it is aged, depending on age classification, for a number of weeks to over 7 years before it is ready to be eaten. As it ages, it develops a caramel sweetness and sometimes has a slight crunchiness from protein crystals that form in older cheese.

Edam cheese has a very mild taste, slightly salty or nutty and almost no smell when compared to other cheeses. It also has a significantly lower fat content than many other traditional cheeses being approximately 28 percent with an average protein content of 25 percent. Modern Edam is quite soft compared to other cheeses, such as Cheddar, due to its low fat content.

Mild Edam is considered compatible with fruit such as peaches, melons, apricots, and cherries. Aged Edammer is often eaten with traditional "cheese fruits" like pears and apples. Like most cheeses, it is commonly eaten on crackers and bread. Pinot noir, Rizzling and Shardonay are recommended wines to accompany this cheese.

The Bulgarian white brined cow’s and sheep’s cheese "ELENA" is made of high quality milk from the valleys of the Balkan mountain. The low salt content makes this product extremely pleasant for direct consumption as well as a side-dish. 

The White Brined Cheese "Prista" is made of natural cow’s, sheep’s or goat’s milk using traditional technologies. The feta-type "Dunavia" is made using the method of ultra filtration. The unique Bulgarian acid-milk cultures are giving their specific taste and odor, which makes them preferred by the cheese admirers all over the world.