Savory Edam Cheese
|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.
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.
Serving size: Complete recipe
Calories 3362 Calories from Fat 2347
% Daily Value*
Total Fat 267 g411.4%
Saturated Fat 168.4 g842.1%
Trans Fat 0 g
Cholesterol 827.4 mg275.8%
Sodium 8385.9 mg349.4%
Total Carbohydrates 23 g7.5%
Dietary Fiber 2 g7.9%
Sugars 11.4 g
Protein 201 g402.5%
Vitamin A 159.5% Vitamin C 1.8%
Calcium 586.2% Iron 24.8%
*Based on a 2000 Calorie diet