So, I was leafing through a cajun recipe book a few days ago, and ‘stuffed edam cheese’ caught my eye. The idea of taking a whole ball of edam and stuffing it with something delicious fired my imagination. To cut a long story short, I’ve just been out to buy my lunch and impulse-bought a whole edam ball. Can anyone help me out by recomending a great stuffed cheese recipe? It’s something I’ve never come across in the UK before (and I’m pretty adventurous when it comes to food). Are there any pitfalls that I should avoid?
The basic mechanics seem simple enough; cut the top off, scoop out cheese, mix cheese with (cooked) stuffing, stuff, steam (or bake). Should one leave the red wax on for this last stage? What’s best to serve it with. Any pointers appreciated.
IMHO, cheese should not be stuffed with anything. It should be eaten with fruit and a nice port after a meal.
But if you must… for a party…
(You don’t need to scoop the cheese but if you want to do a presentation…)
Slice the top off and scoop out the cheese (good luck with that part) and leave the red wax on.
Fine grate the scooped cheese.
Mince fresh garlic (amount to taste)
Add a little mayo to cheese and mix in the minced garlic.
Might want to add a dash of dried parsley for colour.
Fill mixture back into cavity. Refrigirate. Remove from fridge one half hour before serving to let mixture soften a bit. Serve with crackers.
It’s surprisingly delicious and incredibly fattening.
The only stuffed edam cheese recipe I’ve had was Keshy Yena, in a restaurant. I found this recipe: http://www.sheepscreek.com/recipes/keshy_yena.html
but it’s not quite what I had. Ours had shrimp, raisins, olives, and something else, and was served with toasted bread. This is a baked recipe, not a cold one.
Corii, that looks good. Just the kind of thing I was thinking of. I guess we’re taking the red wax off, according to that recipe. I just hope my attempt is close enough to art to justify this thread’s inclusion in Cafe Society.