1 whole Edam (about 1 3/4 lbs.)
1 c. beer
1/4 c. butter, softened
1 tsp. caraway seed
1 tsp. dry mustard
1/2 tsp. celery salt

Let cheese soften at room temperature (about an hour). Remove a 1" thick slice from top. With a spoon, scoop out cheese from slice and shell leaving red shell intact. Discard top. Refrigerate shell. Grate cheese and let stand until very soft. Add other ingredients and blend well. Fill cheese shell mounding high. To store, wrap in plastic film then foil and store in refrigerator for several weeks. To serve, let stand at room temperature until spreadable. Makes 3 cups.