Queso Edam Recipe

Grate the Edam cheese and set aside in the refrigerator so it stays cold (cold cheese melts more evenly). If using roasted poblano or tomatoes, chop and drain them. Measure and combine cornstarch and cold water to make a slurry.

Sweat onion & garlic

In a medium heavy-bottomed saucepan over medium heat, melt the butter. Add the minced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Add spices

Stir in the ground cumin and smoked paprika and cook 20–30 seconds to bloom the spices.

Add liquids

Reduce heat to low. Pour in the whole milk and heavy cream and warm gently until small bubbles appear at the edge—do not boil. Whisk to combine with the aromatics.

Thicken

Whisk the cornstarch slurry briefly and then whisk it into the warm milk mixture. Cook, stirring constantly, for 1–2 minutes until the mixture slightly thickens and becomes glossy.

Melt cheese

With the heat on the lowest setting, add the shredded cold Edam cheese in small handfuls, stirring and letting each addition melt before adding the next. Keep the mixture moving with a silicone spatula or whisk to prevent separation. If the sauce seems too thick, add up to 2 tablespoons more milk, 1 tablespoon at a time, to reach a smooth, dippable consistency.

Season & finish

Once all cheese is incorporated and the sauce is smooth, stir in the Dijon mustard, hot sauce, salt, and black pepper. Fold in the optional chopped roasted poblano and diced tomatoes if using. Taste and adjust salt, pepper, or hot sauce as desired.

Transfer queso to a warmed serving bowl. Garnish with chopped cilantro and serve immediately with tortilla chips, warm tortillas, or vegetables. Keep over low heat or in a small slow cooker to maintain a smooth texture. To store, cool to room temperature, refrigerate in an airtight container for up to 4 days. Reheat gently over low heat, whisking in 1–2 tablespoons milk if needed to restore creaminess.