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, room temperature
Cocktail rye or pumpernickel bread slices

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

Place shredded cheese, butter, chives and mustard in a large bowl; mix with a spoon until blended. Stir in beer until blended. Spoon mixture into hollowed cheese ball; reserve remaining spread for refills. Chill until serving time. Serve with bread slices.