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

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.