Edam cheese

In addition to cooking, I also want to track my opinions on other things, such as various cheeses.  Last night, we had Edam.  It was similar to Gouda, had a smooth texture and flavor.  There was a hint of smokiness, and overall medium intensity flavor.

Having leftover sesame-rice crackers from the tuna, I attempted to pair those.  The flavors did not go well together.  I would probably try a wheat cracker with this in the future, but not the rice.  I also tried a Menage a Trois California white table wine (based on Chardonnay, Moscato, Chenin Blanc) and would recommend a red with this cheese, though I'm not sure which.

Overall, I liked the cheese by itself, but did a poor job pairing it with anything.