STUFFED EDAM CHEESE

Stuffed Edam Cheese image

I clipped this recipe from a magazine almost thirty years ago and have made it many times for Christmas parties and gatherings. It's a spreadable step away from the ordinary cheese platter. Serve with your favorite crackers, melba rounds, or pretzel dippers. I also like it because it can be prepared in advance of when you will be serving it.

Provided by Leslie in Texas

Categories Spreads

Time 30m

Yield 1 cheese ball

Number Of Ingredients 6

Previous Next

Ingredients

1 (2 lb) whole edam cheese
1/2 cup dry sherry or 1/2 cup port wine
1 tablespoon grated onion
2 teaspoons caraway seeds
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder (to taste)

Steps:

Remove a 2 to 3 inch wide horizontal slice from top of cheese.
Scoop out the cheese, leaving a 1/4 inch thick shell.
With a sharp knife, cut a sawtooth pattern around the edge of the shell.
Shred the cheese.
With an electric mixer, blend shredded cheese with the remaining ingredients.Mixture will be lumpy.
Spoon cheese mixture into shell, cover with plastic wrap and refrigerate until about 2 hours before serving.
May be prepared in advance to this point up to three days.

Nutrition Facts : Calories 3764.2, Fat 253.3, SaturatedFat 159.5, Cholesterol 807.4, Sodium 8785.4, Carbohydrate 33.3, Fiber 2, Sugar 18.4, Protein 228.6