Recipe by Leslie in Texas
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.
- 1 1⁄2-2 lbs edam cheese
- 1 cup beer or 1 cup ale
- 1⁄4 cup unsalted butter, softened
- 1 teaspoon caraway seed
- 1 teaspoon dry mustard
- 1⁄2 teaspoon celery salt
Directions See How It's Made
- Let cheese stand at room temperature until it is soft- about an hour.
- Remove a slice about an inch thick from the top.
- With a spoon, scoop out cheese from slice and from larger part, keeping red shell intact. Discard top, refrigerate shell.
- Grate scooped-out cheese on fine grater into medium bowl. Let stand until very soft.
- Add beer,butter,caraway seed,mustard, and celery salt; mix until well blended.
- Fill cheese shell with cheese mixture,mounding high.
- To store: Wrap cheese in plastic wrap and then foil. Can be stored in the refrigerator for several weeks.
- To serve: Let stand at room temperature until soft enough to spread.