I appreciate the cheese jokes as much as the informational posts.
So it looks like the main difference is that Edam has slightly less butterfat, huh? I wonder if the towns of Gouda and Edam have intense intercity rivalries, like Harvard and Yale and Macy’s and Gimbel’s. “You enjoyed that fondue? HAH! It’s was full of…GOUDA.”
As for Camembert vs. Brie, I prefer the former because when I lived in Paris in 1980 it was much more prevalent in restaurants and bistros. It was my real start on semi soft cheeses. The United States Brie Frenzy was still a few years off.