Make pizza. Lots of pizza. Edam is ver' good on pizza.
It does the melty stringy thing, which is why it is often used on commercial pizzas, mixed with other cheeses, and cheap mozzarella.
I must admit that it does the job rather well. Edam has a
raw i.e cold, flavour that is really not that nice. However, when used as a cooking cheese, it is almost neutral.
I mentioned earlier that I had used Edam instead of Cantal, to make Aligot. Of course, it does not come near the real thing, but the resulting dish did taste good, and the texture was just fine.
Believe me, no one would have been able to identify the cheese I had used.
So the next time I make pizza, I will use a mix of Edam and cheap white cheddar, at the last moment, so it just melts, and becomes creamy.