It sits in almost every lunchbox in the country. You've probably peeled that iconic red wax a thousand times, maybe even rolled it into a tiny ball or sculpted a fake nose out of it while your lunch sat forgotten on the table. But if someone asked you, "Wait, babybel what type of cheese is this, exactly?" you'd probably pause. Is it cheddar? Is it just... "snack cheese"?
Most people think it’s just some processed, rubbery mystery dairy. It isn't.
Honestly, the answer is surprisingly traditional. Mini Babybel is actually a French version of Dutch Edam. That's the short version. But if you've ever tasted a real wheel of aged Edam from a cheesemonger in Amsterdam, you know it doesn't taste exactly like the little rounds in the net bag. There’s a reason for that. Bel Brands, the company behind the red wax, tweaked the recipe to make it creamier, milder, and way more "snackable" for a global palate.
The Edam Connection: Why It Isn't Just "Processed"
Edam is a semi-hard cheese that originated in the Netherlands. It's famous for its pale yellow interior and that classic red paraffin wax coating. When the Bel Group launched Babybel in France back in 1952, they weren't trying to reinvent the wheel—they were trying to shrink it. They wanted a portable, portion-controlled version of a high-quality table cheese.
Unlike American singles or those jars of "cheese product" that can survive a nuclear winter, Babybel is "real" cheese. By definition, it’s made through a traditional cheesemaking process: milk, bacterial cultures, salt, and microbial enzymes. No emulsifiers. No weird vegetable oils.
The texture is the giveaway. Edam is naturally lower in fat than something like Triple Cream Brie or a sharp Cheddar. This gives it that signature "bounce." It’s supple. It bends before it breaks. When you’re asking babybel what type of cheese you're eating, you're essentially eating a young, mild, slightly more buttery cousin of the Dutch classic.
That Red Wax Isn't Just for Show
Let’s talk about the wax. It’s the most recognizable part of the brand. People love peeling it.
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But it serves a massive functional purpose. Since Babybel is a "living" cheese—meaning it contains active cultures—it needs protection. The wax acts as a protective barrier against mold and dehydration. It keeps the moisture locked inside that little round, which is why it stays so soft even though it’s technically a semi-hard cheese category.
Is the wax edible? Technically, no. It’s food-grade paraffin, which won't kill you if you accidentally swallow a tiny speck, but it’s definitely not meant for your digestive tract. It’s a wrapper, not a rind. Unlike the bloomy rind on a Camembert or the funky, washed rind on an Epoisses, this is purely a packaging choice that doubles as a preservative.
The Different Colors: A Cheat Sheet
You’ve seen the other colors. The green one. The blue one. The yellow one. If the original red is Edam-style, what are the rest?
- The Light Blue Wrapper: This is the "Light" version. It’s still basically an Edam style, but it’s made with skim milk. It’s higher in protein relative to its calorie count, but let's be real—it loses a bit of that buttery mouthfeel.
- The Purple Wrapper: This is White Cheddar. It’s sharper. It’s got that distinct tang that Edam lacks. If you find the original red wax too "milly," this is usually the one people pivot to.
- The Green Wrapper: This is the Mozzarella style. It’s very mild. Honestly, it’s the most kid-friendly of the bunch because it’s almost entirely salt and cream notes without any "cheesy" funk.
- The Yellow/Gold Wrapper: Usually Gouda. Gouda is Edam’s richer, fattier cousin. It’s slightly sweeter, almost nutty.
- The Black Wrapper: This is the "Sharp Original." It’s aged longer. It’s for the people who want the convenience of a snack cheese but actually want their taste buds to feel something.
Why It Doesn't Taste Like "Fancy" Edam
If you go to a high-end grocery store and buy a wedge of aged Edam, it’s going to be salty, maybe a bit nutty, and potentially even crunchy with those little tyrosine crystals. Babybel doesn't have those.
Why? Age.
Babybel is a young cheese. It’s produced and shipped quickly. It doesn't sit in a cave for twelve months developing "character." And that’s fine! Not every cheese needs to smell like a locker room to be high quality. The goal here is consistency. Whether you buy a bag in Tokyo, Paris, or Des Moines, that babybel what type of cheese experience is going to be identical. It’s the McDonald's of the cheese world, but in a way that respects actual dairy traditions.
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Nutritional Reality Check
Health-wise, Babybel hits a sweet spot that many "diet" foods miss. Because it’s real cheese, it’s naturally low-carb and high-protein.
Most rounds have about 5 or 6 grams of protein and zero carbs. For someone on a keto diet or just trying to manage blood sugar, it’s a godsend. It’s a whole food. Compare the ingredient list of a Babybel to a "processed cheese food" slice. The slice will have a paragraph of ingredients. The Babybel has four.
One thing to watch is the sodium. Because it's a small, dense snack, the salt content is concentrated. It's not "unhealthy," but it’s something to keep in mind if you’re crushing four of them in one sitting—which, let's be honest, is easy to do.
The Sustainability Factor
People often complain about the waste. You have the net bag, the plastic cellophane, the wax, and the little pull tab. It’s a lot of trash for 20 grams of cheese.
Bel Brands has been getting grilled on this lately. They’ve started moving toward compostable cellophane in certain markets and have partnerships with companies like TerraCycle to recycle the wax and wrappers. It’s a work in progress. If you’re a zero-waste enthusiast, Babybel is probably your nightmare. But for a parent needing a lunchbox item that won't spoil by 11:00 AM, the trade-off is clear.
How to Use It (Beyond Just Biting It)
Most people just eat it straight. Boring.
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If you want to actually "chef up" a Babybel, try breading it. Because it’s an Edam-style cheese, it has a high melting point. You can dip it in flour, egg wash, and panko, then flash-fry it. You end up with a gourmet mozzarella stick that actually has flavor.
Or, slice it thin and put it on a cracker with a bit of hot honey. The mildness of the Edam base works perfectly with the heat and sugar. It’s also surprisingly good chopped up in a cold pasta salad; it holds its shape better than feta and doesn't get as mushy as cubes of cheddar.
The Science of the "Pull"
Have you noticed how the wax always peels perfectly? That’s not an accident. The thickness of the paraffin is calibrated. If it were too thin, it would shatter. If it were too thick, you couldn't get the cheese out without a knife. The design is a marvel of food engineering that we take for granted.
The pull-tab is embedded specifically between two layers of wax. It’s a physical reminder that even though we're talking about a mass-produced product, there is a lot of thought behind the "user experience" of eating it.
Final Verdict on the Type of Cheese
So, next time you’re standing in the dairy aisle or explaining to a curious kid babybel what type of cheese they’re eating, you have the answer.
It’s Edam. Sorta.
It’s a French-made, Dutch-inspired, semi-hard snack cheese that uses real ingredients and traditional culturing methods. It’s not "fake." It’s just very, very well-packaged.
Actionable Tips for Your Next Purchase
- Check the labels for "Plant-Based": Bel recently released a vegan version in a green wax (distinct from the Mozzarella style). It’s made from coconut oil and starch. If you want real dairy, make sure you aren't grabbing the vegan one by mistake; the packaging is similar.
- Temperature Matters: Take the cheese out of the fridge 15 minutes before you eat it. Like all cheese, the fats soften and the flavor becomes much more apparent at room temperature. Cold cheese tastes like nothing.
- Repurpose the Wax: If you have kids (or are a kid at heart), the wax is actually a great modeling material. Just don't get it stuck in the carpet—once it dries, it's a nightmare to get out.
- Look for Sales: Because these are shelf-stable for a long time (thanks to that wax!), you can stock up when they go on "buy one get one" deals. They’ll last for months in the back of your crisper drawer.
Whether you're using it for a quick protein hit after the gym or packing it for a toddler, knowing the "Edam" heritage helps you appreciate that it's more than just a red circle. It’s a tiny slice of European dairy history, shrunken down and wrapped in plastic for the modern world.