Savory Edam Cheese

Leslie in Texas's Note:

Another recipe I clipped from a magazine almost thirty years ago. I've made it for several gatherings and it's always well received. It makes a pretty presentation and can be served with assorted crackers, melba rounds, or pretzel dippers. It also can be made several weeks ahead.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Yield: 3 cups

• 1 ½-2 lbs edam cheese
• 1 cup beer or 1 cup ale
• ¼ cup unsalted butter , softened
• 1 teaspoon caraway seed
• 1 teaspoon dry mustard
• ½ teaspoon celery salt

Directions:

1. Let cheese stand at room temperature until it is soft- about an hour.
2. Remove a slice about an inch thick from the top.
3. With a spoon, scoop out cheese from slice and from larger part, keeping red shell intact. Discard top, refrigerate shell.
4. Grate scooped-out cheese on fine grater into medium bowl. Let stand until very soft.
5. Add beer,butter,caraway seed,mustard, and celery salt; mix until well blended.
6. Fill cheese shell with cheese mixture,mounding high.
7. To store: Wrap cheese in plastic wrap and then foil. Can be stored in the refrigerator for several weeks.
8. To serve: Let stand at room temperature until soft enough to spread.