Savory Edam Cheese

• 1 12-2 lbs edam cheese
• 1 cup beer or 1 cup ale
• 14 cup unsalted butter, softened
• 1 teaspoon caraway seed
• 1 teaspoon dry mustard
• 12 teaspoon celery salt

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.
4. Discard top, refrigerate shell.
5. Grate scooped-out cheese on fine grater into medium bowl.
6. Let stand until very soft.
7. Add beer,butter,caraway seed,mustard, and celery salt; mix until well blended.
8. Fill cheese shell with cheese mixture,mounding high.
9. To store: Wrap cheese in plastic wrap and then foil.
10. Can be stored in the refrigerator for several weeks.
11. To serve: Let stand at room temperature until soft enough to spread.

edam cheese, ale, unsalted butter, caraway seed, mustard, celery salt

Taken from www.food.com/recipe/savory-edam-cheese-225537 (may not work)