Edam Cheese Stuffed - cooking recipe

Ingredients

1 whole Edam cheese (1 3/4 lb.)
1 c. beer
1/4 c. butter
1 tsp. caraway seed
1 tsp. dry mustard
1/2 tsp. celery salt

Preparation

Let cheese stand at room temperature until soft.
Slice off 1-inch of top and scoop out the cheese, leaving wax shell intact. Grate cheese and let stand until very soft.
Add other ingredients; blend until creamy.
Refill shell; mound high. Store in fridge for one week.