Stuffed Edam Cheese
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.
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READY IN: 30mins
YIELD: 1 cheese ball
UNITS: US
INGREDIENTS
Nutrition- 1(2 lb) whole edam cheese
- 1⁄2
- 1tablespoon grated onion
- 2teaspoons caraway seeds
- 1⁄2teaspoon dry mustard
- 1⁄4
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DIRECTIONS
- Remove a 2 to 3 inch wide horizontal slice from top of cheese.
- Scoop out the cheese, leaving a 1/4 inch thick shell.
- With a sharp knife, cut a sawtooth pattern around the edge of the shell.
- Shred the cheese.
- With an electric mixer, blend shredded cheese with the remaining ingredients.Mixture will be lumpy.
- Spoon cheese mixture into shell, cover with plastic wrap and refrigerate until about 2 hours before serving.
- May be prepared in advance to this point up to three days.
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