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“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.”
READY IN:
30mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Let cheese stand at room temperature until it is soft- about an hour.
  2. Remove a slice about an inch thick from the top.
  3. With a spoon, scoop out cheese from slice and from larger part, keeping red shell intact. Discard top, refrigerate shell.
  4. Grate scooped-out cheese on fine grater into medium bowl. Let stand until very soft.
  5. Add beer,butter,caraway seed,mustard, and celery salt; mix until well blended.
  6. Fill cheese shell with cheese mixture,mounding high.
  7. To store: Wrap cheese in plastic wrap and then foil. Can be stored in the refrigerator for several weeks.
  8. To serve: Let stand at room temperature until soft enough to spread.

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