Stuffed Edam Cheese

Submitted by Leslie in Texas

"I clipped this recipe from a magazine almost thirty years ago and have made it many times for Christmas parties and gatherings. It's a spreadable step away from the ordinary cheese platter. Serve with your favorite crackers, melba rounds, or pretzel dippers. I also like it because it can be prepared in advance of when you will be serving it."

 

• Ready In: 30mins
• Ingredients: 6
• Yields: 1 cheese ball

ingredients

• 1 (2 lb) whole edam cheese
• 1⁄2 cup dry sherry or 1/2 cup port wine
• 1 tablespoon grated onion
• 2 teaspoons caraway seeds
• 1⁄2 teaspoon dry mustard
• 1⁄4 teaspoon garlic powder (to taste)

directions

1. Remove a 2 to 3 inch wide horizontal slice from top of cheese.
2. Scoop out the cheese, leaving a 1/4 inch thick shell.
3. With a sharp knife, cut a sawtooth pattern around the edge of the shell.
4. Shred the cheese.
5. With an electric mixer, blend shredded cheese with the remaining ingredients.Mixture will be lumpy.
6. Spoon cheese mixture into shell, cover with plastic wrap and refrigerate until about 2 hours before serving.
7. May be prepared in advance to this point up to three days.

Reviews

[Tisa R.]

I found this recipe 50 years ago...in Larousse Gastonomique...a mid-1950's edition I got as a gift from a friend. Didn't include the caraway seeds but I will try that on a small cheese at home. It was magnifique..looking forward to making it again for a New Year's Eve party.