There also coming into the river two Dutchmen, we sent a couple of men on board and brought three Holland cheeses, cost 4d. a piece, excellent cheeses.
Pepys' Diary, March 2,1663
Commodore Coe, of the Montevidian Navy, defeated Admiral Brown of the Buenos Ayrean Navy, in a naval battle, when he used Holland cheese for cannon balls.
The Harbinger (Vermont), December 11, 1847
The crimson cannon balls of Holland have been heard around the world. Known as "red balls" in England and katzenkopf, "cat's head," in Germany, they differ from Gouda chiefly in the shape, Gouda being round but flattish and now chiefly imported as one-pound Baby Goudas.
Edam when it is good is very, very good, but when it is bad it is horrid. Sophisticated ones are sent over already scalloped for the ultimate consumer to add port, and there are crocks of Holland cheese potted with sauterne. Both Edam and Gouda should be well aged to develop full-bodied quality, two years being the accepted standard for Edam.
The best Edams result from a perfect combination of Breed (black-and-white Dutch Friesian) and Feed (the rich pasturage of Friesland and Noord Holland).
The Goudas, shaped like English Derby and Belgian Delft and Leyden, come from South Holland. Some are specially made for the Jewish trade and called Kosher Gouda. Both Edam and Gouda are eaten at mealtimes thrice daily in Holland. A Dutch breakfast without one or the other on black bread with butter and black coffee would be unthinkable. They're also boon companions to plum bread and Dutch cocoa.
"Eclair Edams" are those with soft insides.