Shelly's Recipe

EDAM CHEESE AND BEER SPREAD

Category: Spreads -- Cold

2 lb ball edam cheese
3/4 cup butter, cubed and softened
2 tbsp snipped fresh chives
2 tsp Dijon mustard
1/2 cup amber or dark beer, at room temperature
Cocktail rye or pumpernickel

Cut 1/5th from top of cheese and create flat surface. With a melon baler, remove cheese from center of ball leaving a 1/2” shell. Shred enough cheese removed from ball and top to measure 4 cups. Reserve remaining cheese.

Place shredded cheese and next 3 ingredients in a large bowl; mix with spoon until blended. Stir in beer until blended. Spoon spread into hollowed cheese ball; reserve remaining spread for refills. Chill until serving time. Serve with bread. NOTE: Can substitute Gouda for Edam cheese.