Recipes for Unopened Block Edam Cheese

Ingredients

• 8 slices bread
• 4 tablespoons butter, softened
• 1 cup expired but still safe Edam cheese, sliced
• 2 tomatoes, sliced
• Salt and pepper to taste

Instructions

1. Spread butter on one side of each slice of bread.
2. Place the Edam cheese slices on four slices of bread, and top with tomato slices. Season with salt and pepper.
3. Cover with the remaining four slices of bread, buttered side facing up.
4. Preheat a skillet over medium heat.
5. Place the sandwiches in the skillet and cook until golden brown on each side, and the cheese is melted.
6. Remove from the skillet and let cool slightly before serving.
7. Enjoy your delicious Edam and Tomato Grilled Cheese Sandwich!

Ingredients

• 1 unopened block of Edam cheese (slightly past expiration date)
• 1 cup sliced mushrooms
• 1 pie crust
• 4 eggs
• 1 cup milk
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, sauté the mushrooms until they are cooked and any excess moisture has evaporated.
3. In a bowl, beat the eggs and milk together. Season with salt and pepper to taste.
4. Grate the slightly expired Edam cheese.
5. Place the pie crust in a pie dish and sprinkle the shredded cheddar cheese over the bottom.
6. Spread the sautéed mushrooms evenly over the cheese.
7. Pour the egg and milk mixture over the mushrooms.
8. Sprinkle the grated Edam cheese on top.
9. Bake in the preheated oven for 40-45 minutes, or until the quiche is set and golden brown.
10. Allow the quiche to cool for a few minutes before slicing and serving.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups broccoli florets
• 3 cups vegetable broth
• 1 cup milk
• 1 cup expired but still safe Edam cheese, grated
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic, and sauté until softened.
3. Add the broccoli florets and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the broccoli is tender.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the milk and grated Edam cheese. Heat over low heat until the cheese is melted and the soup is heated through.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy!