What type of cheese is made backwards?

The playful riddle about a cheese "made backwards" refers to Edam. The cleverness lies in the fact that "Edam" spelled backward is "made." This linguistic quirk makes it a popular answer in quizzes and crossword puzzles.

Originating in the Netherlands, specifically the town of Edam in North Holland, this semi-hard cheese has been a staple since the 14th or 15th century. It's traditionally recognized by its distinctive spherical shape and a protective red paraffin wax coating, although some varieties may have a yellow rind, especially for the domestic market. This wax coating was originally used to preserve the cheese during its extensive travels, as Edam was highly prized for its durability and long shelf life, making it a popular export and ship's provision during the Dutch Golden Age.

Young Edam cheese has a very mild, slightly salty, or nutty flavor with almost no smell, and a smooth, creamy texture. As it ages, its flavor sharpens, becoming firmer and more intense, and its texture can become crumblier. Made from pasteurized cow's milk, Edam is also known for its relatively low fat and lactose content, making it a versatile and often preferred option for those with milder palates or certain dietary considerations. Its unique shape and protective rind ensured it could withstand long journeys, contributing to its global popularity centuries ago.