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A timing note: The prep and cook times for this recipe are very short.
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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.
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You will also need:
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1.
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A mixing bowl.
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2.
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A mixer, standing or hand, is useful for mixing the cheese with the other ingredients.
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3.
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Small crocks, ramekins or serving bowls in which to age and serve the the cheese.
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The recipe makes about 2 cups of spread.
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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.
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The cheese keeps well and the rest may be reserved fresh for another time.
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Making the cheese spread:
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1.
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Put the grated Edam in a mixing bowl.
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Add the butter and mix it into the cheese.
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The mixture will be texturednot completely smooth.)
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2.
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Add the paprika, Dijon mustard, brandy and sherry and mix well again.
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3.
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Divide the mixture among small crocks, ramekins or bowls that may also be used for serving the cheese.
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There will be about 2 cups of spread.
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4.
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Cover them crocks with plastic wrap or squares of waxed paper fastened with rubber bands and refrigerate for 1 week to develop the spreads flavour.
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5.
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Bring the spread to room temperature before serving.
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A little paprika sprinkled over the top of it looks nice.
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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.
