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

Have cheese and margarine at room temperature. Cut off the top third of the cheese. Scoop out all cheese from top and inside, reserving shell.
Place in mixing bowl with margarine, caraway, mustard and celery salt. Whip well, adding beer a little at a time.
Refrigerate mixture and shell until time to serve. To serve, fill shell with cheese, sprinkle paprika and parsley on top.
Serve with crackers or party rye bread.

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