“It’s just a kids’ snack.”
That’s usually how Babybel gets dismissed. A lunchbox filler. A mild little cheese in a playful wax jacket. But when you actually look at how it’s made, Babybel turns out to be something far more interesting than a novelty snack.
So what type of cheese is Babybel, really? And why does that red wax matter? Let’s unwrap it properly.
What type of cheese is Babybel?
The classic Mini Babybel is a semi-hard Edam-style cheese made from cow’s milk.
Edam originates from the Netherlands. It’s known for its smooth texture, gentle saltiness, and subtle nutty notes. Babybel follows that same template, just in miniature form.
It is made by culturing pasteurised cow’s milk, adding rennet, cutting the curd, draining the whey, pressing, salting, and maturing the cheese. In other words, it’s made using traditional cheesemaking methods.
The small round shape and wax coating are modern adaptations. The cheese itself is not a laboratory invention.
Is Babybel processed cheese?
This is one of the biggest misconceptions.
Traditional Babybel is not processed cheese in the way American-style slices are. It is not made by melting multiple cheeses together with emulsifying salts and reshaping them into uniform squares.
Instead, it begins as milk and becomes cheese through fermentation and curd formation. That distinction matters. Processed cheese products rely on emulsifiers to stabilise melted mixtures. Babybel relies on bacteria and rennet to form structure naturally.
That said, regional variations and plant-based alternatives follow different formulations. The original Edam version, however, is real cheese.
Why is Babybel covered in wax?
The wax is not decorative, although it certainly helps with brand recognition.
Wax coating protects the cheese from moisture loss and contamination. It also extends shelf life and makes the cheese easy to transport. Historically, large wheels of Edam were often waxed for shipping. Babybel is essentially a scaled-down version of that same preservation method.
The peeling ritual might feel playful. Underneath, it’s practical food science. And yes, while the wax does not taste great, it is not toxic for toddlers to eat.
What does Babybel taste like?
Classic red Babybel, labelled Edam Original, is intentionally mild. It tastes slightly buttery with gentle nuttiness and a soft saltiness. There is no strong tang and no pronounced bite.
The texture is smooth and elastic without being rubbery. It slices cleanly and doesn’t crumble.
This mildness is by design. Babybel is meant to appeal to children, cautious eaters, and anyone who finds stronger cheeses overwhelming.
Is Babybel healthy?
Let’s step away from extremes for a moment. Babybel is a source of protein and calcium. It comes in portion-controlled rounds, which can be helpful for balanced snacking.
Because it’s a semi-hard cheese, it contains less lactose than milk. Much of the lactose is removed with whey during production, and remaining lactose is fermented by bacteria.
It does contain fat and sodium, as most cheeses do. It is not a superfood. But, it is also not junk. For many families, it sits comfortably in the middle.
Matching Babybel colours with flavours
Babybel uses colour-coded wax to signal different varieties. The wax colour is your visual shortcut to flavour and style.
Using the infographic as a guide, here’s how the colours match the cheeses.
Red – Edam (Original)
Red wax means classic Edam-style cheese. This is the original Babybel most people recognise. It’s mild, smooth, and slightly nutty.
If you’re new to Babybel, this is the starting point.
Light Blue – Edam (Light)
Light blue wax signals the reduced-fat version. It follows the same Edam base but contains less fat. The texture can feel slightly firmer, and the flavour may be a touch less creamy.
For families watching fat intake, this is often the preferred option.
Deep Burgundy – Edam (Sharp Original)
This version is aged longer than the standard red variety. Longer ageing allows more flavour compounds to develop. The result is a stronger, more pronounced taste.
It’s still approachable, but it carries more depth than the original.
Green – Edam (Organic)
Green wax indicates organic certification in certain markets. The cheese itself remains Edam-style, but the milk is sourced from organically managed farms.
Nutritionally, it is similar to the standard version. The difference lies in farming standards.
Orange – Gouda
Orange wax represents Gouda variety. Gouda often involves a washed-curd process. This technique can produce a slightly sweeter and rounder flavour.
In Babybel form, it remains mild, but it may feel creamier and subtly sweeter than Edam.
Yellow – Emmental
Yellow wax signals Emmental-style cheese. Emmental is known for its nutty flavour and characteristic holes in larger wheels. In mini format, you won’t see dramatic holes, but the flavour leans more Swiss-like.
It pairs well with fruit, particularly apples or pears.
Pale Yellow – Swiss (USA/Canada)
In North America, a pale yellow wax indicates Swiss variety. This version reflects the American interpretation of Swiss cheese. It’s mild, slightly sweet, and melts smoothly.
Teal – Monterey Jack (USA)
Teal or green-blue wax signals Monterey Jack. Monterey Jack is an American semi-hard cheese known for its creaminess and meltability. In snack form, it stays mild and approachable.
It works well for children who prefer very gentle flavours.
Black – White Cheddar (USA)
Black wax represents White Cheddar in the United States. This variety has a more savoury and tangy profile than classic Edam. It delivers more mature Cheddar character while remaining snack-friendly.
For adults who find red Babybel too mild, this is often the upgrade.
Purple – Cheddar (Europe)
In Europe, purple wax signals Cheddar variety.
This version offers a deeper, more savoury flavour compared to Edam. It bridges the gap between child-friendly mildness and adult cheese preferences.
Bright Green – Mozzarella (USA)
Bright green wax with playful design often represents Mozzarella. This variety is softer and milky in flavour. It is designed with children in mind.
The texture is slightly more elastic and delicate than Edam.
Green (Plant-Based) – Coconut Oil
The plant-based Babybel is also wrapped in green wax, though branding differs. This version is not dairy cheese. It is made primarily from coconut oil and starches to mimic cheese texture.
Protein content is lower than dairy versions. The fat profile differs as well. For vegan or dairy-free families, it provides a cheese-style option, but nutritionally it is not equivalent to Edam.
Why does Babybel focus on semi-hard cheeses?
Semi-hard cheeses are structurally stable and portable. They hold shape well, tolerate waxing, and resist spoilage better than soft cheeses. Brie or Camembert would not survive this packaging format.
Hard cheeses like Parmigiano would be too brittle and intense for this snack concept. Edam and similar styles strike the right balance.
Is Babybel suitable for lactose intolerance?
Many semi-hard cheeses are lower in lactose than fresh dairy. During cheesemaking, most lactose drains away with whey. Remaining lactose is largely fermented by bacteria during maturation.
For people with lactose intolerance, small portions of semi-hard cheese are often tolerated better than milk. Individual tolerance varies, so start cautiously.
One Mini Babybel weighs roughly 20 grams. For many, that portion is manageable.
Is Babybel safe during pregnancy?
In most markets, Babybel is made from pasteurised milk. Pasteurisation reduces the risk of harmful bacteria. That generally makes it considered safe during pregnancy.
Always check the packaging in your country. The key factor is pasteurisation, not the wax.
Why do children love Babybel?
Children respond to more than flavour. Babybel is mild, smooth, and easy to chew. It doesn’t crumble excessively, which makes it practical for small hands.
The peeling ritual also adds sensory engagement. There’s a reason toddlers collect the wax balls. Texture, portion size, and predictability all play a role.
The bottom line
Babybel is primarily a semi-hard Edam-style cheese made from pasteurised cow’s milk.
Different wax colours signal different varieties, including Edam, Gouda, Emmental, Cheddar, Monterey Jack, Mozzarella, and a plant-based alternative.
It is real cheese made through traditional fermentation. It is not a processed cheese slice disguised in wax. And while it may live in lunchboxes, it represents a miniature version of centuries-old cheesemaking tradition.
Sometimes the smallest cheeses tell the most interesting stories.
Sabine is the creative force behind Cheese Scientist. She is a sustainable living advocate, a climate change protestor and is pro-choice. And, most relevantly, she is also a lactose intolerant cheese lover.
