Recipe Archives->Dips->Stuffed Edam

Stuffed Edam

1 whole Edam cheese (approximately 1 3/4 pounds)
1 cup beer
1/4 unsalted butter, softened
1 teaspoon caraway seed
1 teaspoon dry mustard
1/2 teaspoon celery salt

Cut a slice about an inch thick off the top of the cheese.  Scoop
the cheese out of the wax covering of both pieces of cheese.  Make
certain to keep the large piece of wax intact as you will be using
it later for presentation.  Put the larger piece of wax shell in
the refrigerator.  Let cheese soften for about an hour at room
temperature.  Mash cheese with fork or mixer.  Add beer, butter,
dry mustard, celery salt and caraway seed to the mashed cheese.
Mix until well blended.  Refrigerate for 1 hour.  Fill the wax
shell with the cheese mixture, mounding high for attractive
presentation.

Serve with party rye or pumpernickel, pita crisps or favorite
crackers.

Printable version: stuffed-edam.txt.