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Nutrition Facts
Serving Size 1 cups 326g Recipe makes 3 cups) The following items or measurements are not included below: 1/2 teaspoon celery salt
Calories 986
Calories from Fat 709		(71%)
Amount Per Serving		%DV
	Total Fat 78.8g	121%
	Saturated Fat 49.6g	247%
	Monounsaturated Fat 22.7g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 242mg		80%
Sodium 2194mg		91%
Potassium 469mg		13%
Total Carbohydrate 6.8g		2%
	Dietary Fiber 0.4g	1%
	Sugars 3.3g
Protein 57.6g		115%
how is this calculated?

Savory Edam Cheese

Recipe #225537 | 30 min | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Leslie in Texas
Apr 30, 2007

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.

3 cups (change servings and units)

Ingredients

1 1/2-2 lbs edam cheese
1 cup beer or 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.