Sherry Brandy Edam Spread

A timing note: The prep and cook times for this recipe are very short. But the finished spread does need to age in the refrigerator for a week to develop its flavours and should be brought to room temperature for serving.

You will also need:

1. A mixing bowl.
2. A mixer, standing or hand, is useful for mixing the cheese with the other ingredients.
3. Small crocks, ramekins or serving bowls in which to age and serve the the cheese. The recipe makes about 2 cups of spread. The advantage of aging the cheese in small serving vessels is that you can take out only a small amount of cheese for any one occasion. The cheese keeps well and the rest may be reserved fresh for another time.

Making the cheese spread:

1. Put the grated Edam in a mixing bowl. Add the butter and mix it into the cheese. The mixture will be textured—not completely smooth.)
2. Add the paprika, Dijon mustard, brandy and sherry and mix well again.
3. Divide the mixture among small crocks, ramekins or bowls that may also be used for serving the cheese. There will be about 2 cups of spread.
4. Cover them crocks with plastic wrap or squares of waxed paper fastened with rubber bands and refrigerate for 1 week to develop the spread’s flavour.
5. Bring the spread to room temperature before serving. A little paprika sprinkled over the top of it looks nice.

A serving suggestion: Should the weather in your part of the world be warm and sunny at this time of year, this Edam cheese spread will be nice to take along on a picnic.