4 lb Edam (ball in red wax) or 4 lbs cut
2 ½ c beer
¾ c butter, softened
1 ½ tsp caraway seed
2 tsp dry mustard
1 tsp celery salt
Leave cheese at room temperature, until soft.
Using a sharp knife, carefully slice off top (about 1” ) , from top of cheese ball.
Scoop out softened cheese and reserve.
Place red wax shell in refrigerator and discard cut top piece.
Using fine grater, grate reserved cheese into large bowl and continue to let stand at room temperature until very soft.
Add beer, butter, celery salt, caraway seed and mustard to cheese and mix until well blended.
Remove shell from refrigerator and fill with cheese mixture.
Serve with crackers and vegetables.
Can be stored in refrigerator in plastic wrap and foil for several weeks.