Savory Edam Cheese

"Another recipe I clipped from a magazine almost thirty years ago. I've made it for several gatherings and it's always well received. It makes a pretty presentation and can be served with assorted crackers, melba rounds, or pretzel dippers. It also can be made several weeks ahead."
 
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Ready In:
30mins
Ingredients:
6
Yields:
3 cups
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ingredients

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directions

  • Let cheese stand at room temperature until it is soft- about an hour.
  • Remove a slice about an inch thick from the top.
  • With a spoon, scoop out cheese from slice and from larger part, keeping red shell intact. Discard top, refrigerate 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 cheese mixture,mounding high.
  • To store: Wrap cheese in plastic wrap and then foil. Can be stored in the refrigerator for several weeks.
  • To serve: Let stand at room temperature until soft enough to spread.

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