Edam is made with partially-skimmed cow's milk and should be eaten within weeks of its creation, while it is still smooth. Pasteurized milk is heated to eight-six degrees Fahrenheit, and bacteria is added to increase the acidity level. Liquid rennet is added to create curd, and the curd is cut into tiny pieces, then heated to 104 degrees, then drained, molded and pressed. After the cheese is salted, it ripens at fifty degrees. Edam intended for export is wrapped in red wax.