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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 7 |
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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. Ingredients:
1 1/2-2 lbs edam cheese |
1 cup beer or 1 cup ale |
1/4 cup unsalted butter, softened |
1 teaspoon caraway seed |
1 teaspoon dry mustard |
1/2 teaspoon celery salt |
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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