Sherry Brandy Edam Spread

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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.

* Per serving · 4 servings · Values may vary.