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Savory Edam Cheese

ashlyn's picture
  Edam cheese 1 3⁄4 Pound
  Beer/Ale 1 Cup (16 tbs)
  Butter/Regular margarine 1⁄4 Cup (4 tbs), softened
  Caraway seed 1 Teaspoon
  Dry mustard 1 Teaspoon
  Celery salt 1⁄2 Teaspoon

Let cheese stand at room temperature until it is soft—about 1 hour.
Remove a slice, about an inch thick, from top.
With spoon, scoop out cheese from slice and from cheese, keep red shell intact.
Discard top.
Refrig- erate 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 mixture, mounding high.
To store: Wrap cheese in plastic film, then in foil.
Store in refrigerator several weeks.
To serve: Let stand at room temperature until soft enough to spread.
Makes 3 cups.

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