Total Time
30mins
Prep 30 mins
Cook 0 mins

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.

Ingredients Nutrition

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.

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