Stuffed Edam

1 lb Whole Edam Cheese
1/4 cup Mayonnaise
2 tsp Chive
2 tbs White Wine
2 tsp Chopped Parsley

*** Allow edam cheese to be at room temperature. Remove red coating from cheese. Cut a 2-1/2 inch circle from top of cheese, leaving a 1/4 inch shell. Place scooped out cheese into food processor or blender. Add mayonnaise, chive and parsley. Process until smooth. Spoon mixture back into shells. Refrigerate. Serve with crackers.

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Cajun Country -- New Iberia, Louisiana