One 3/4 lb. Edam or Gouda cheese
1 c. beer
1/4 c. soft margarine
1 tsp. caraway seed
1 tsp. dry mustard
1/2 tsp. celery salt
paprika
parsley

Have cheese and margarine at room temperature. Cut off the top third of the
cheese. Scoop out the cheese and reserve the shell. In a processor or large
mixing bowl with electric mixer, blend the next five ingredients, whipping well.
Refrigerate the shell and the cheese mixture until serving. To serve, fill the
shell with the cheese mixture, sprinkle paprika and chopped parsley on top.
Serve with garlic crackers or party rye bread. Flavor improves if made up a day
in advance.