Take one-inch off top of Edam cheese.
Scoop out cheese, leaving red shell.
Chill shell and let cheese soften.
Beat cheese and add the rest of the ingredients.
Fill shell and refrigerate, mounding high.
Serve on party rye.
Keeps several days.
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.
rated Gouda and 1 cup Edam. Stir until cheeses melt, about
ff the top of the cheese.
Using a spoon, scoop
rom heat and stir in cheese and mustard.
Pour into
Preheat oven to 395\u00b0F.
Rinse the cauliflower cut into florets.
Boil the florets for 10 minutes in one cup of lightly-salted water. Drain.
Beat the eggs with the condensed milk and half of the grated cheese.
Add the flour and pepper and paprika to taste.
Put the florets in a greased oven dish. Pour the egg-and-cheese mix over it and sprinkle the remainder of the grated cheese on top.
Bake at 395\u00b0F for about 35 minutes.
br>Add the cheese and stir until the cheese melts (about 1
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.
Place cream cheese in a mixer or food
he upper part of the cheese.
Scoop out the inside
Place Brussels sprouts into a pot, cover with water, and bring to a boil. Cook until tender yet firm to the bite, about 15 minutes. Drain.
Melt butter in a saucepan over medium heat while Brussels sprouts are cooking and cook onion until soft and translucent, about 5 minutes. Pour in white wine and bring to a boil. Stir in cream, nutmeg, and pepper. Add Edam cheese and stir until melted. Add drained Brussels sprouts and heat in cheese sauce over low heat, about 5 minutes. Season with salt.
asta grate over extra edam cheese and parmesan cheese, and place in the
Dice cheese the size of sugar cubes. Prick with a fork to allow the marinade to be absorbed.
Mix all ingredients for marinade in a heavy-bottomed casserole and bring to a boil. Cool.
Layer cheese and red pepper in a jar and pour marinade over all.
Cover and chill. Keeps 2-3 weeks in refrigerator.
Let come to room temperature before serving, allowing cheese to come to full-flavor.
In a mixing bowl, combine cheese, celery, mustard and light cream.
Mix well.
Form cheese mixture into about 16 small balls and roll in parsley.
Chill several hours.
Serve with crackers.
ith 3-4 Tbsp grated cheese.
Roll up each crepe
he pizza.
Grate the edam.
Roll out the dough
mall bowl, mix together the Edam, tomatoes, thyme and season well
aking dish. Stir feta cheese and halloumi cheese into the macaroni.
ut the center of the cheese leaving a boat-like shell
carefully scoop out center of cheese leaving a 1/4\" shell