Stuffed Edam Cheese - cooking recipe

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)

Preparation

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.