Yucatan-Style Stuffed Edam Cheese

Be the first to rate

(No Ratings Yet)

Loading...

A signature Yucatan party dish featuring a whole Edam cheese hollowed out and packed with a sweet-savory picadillo of pork, almonds, raisins, capers, and warm spices. After chilling, the cheese turns soft and sliceable, revealing a jeweled filling that is spread onto crackers or toasted bread.

Nutrition Facts

Per serving (estimated)

• 330 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 6 gCarbs
• 1 gFiber
• 3 gSugar
• 24 gProtein
• 520 mgSodium
• 220 mgPotassium
• 580 mgCalcium
• 2 mgIron
• 3 mgVitamin C
• 140 mcgVitamin A

Ingredients

For the cheese shell

• 1 whole young Edam cheese, about 2 lb (900 g)
• Soft cheesecloth or plastic wrap for wrapping

For the spiced meat filling

• 2 tbsp vegetable oil
• 1 medium white onion, finely chopped
• 3 garlic cloves, minced
• 1 lb (450 g) ground pork
• 2 Roma tomatoes, finely diced
• 1/4 cup blanched almonds, roughly chopped
• 2 tbsp golden raisins
• 1 tbsp capers, drained and chopped
• 12 pitted green olives, sliced
• 1 tsp Mexican oregano
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp freshly ground black pepper
• 1 tbsp white vinegar
• 1 tsp achiote paste (optional, for color)
• 1 tsp salt, or to taste

For serving

• Crackers, toasts, or warm bolillo rolls
• Lime wedges

Directions

1. Slice the top quarter off the Edam to form a cap; reserve the cap. Using a small spoon and paring knife, hollow out the interior, leaving a shell about 1/2 inch thick all around. Reserve the removed cheese in a bowl.
2. Heat the oil in a large skillet over medium heat. Add the onion and cook until translucent, about 4 minutes. Stir in the garlic and cook 30 seconds until fragrant.
3. Add the ground pork and break it up with a spoon. Brown for 7 to 8 minutes, then stir in the tomatoes, almonds, raisins, capers, olives, oregano, cinnamon, cloves, black pepper, achiote if using, and salt. Cook 8 to 10 minutes until the mixture is thick and most liquid has evaporated.
4. Stir in the vinegar and fold in about two-thirds of the reserved removed cheese (save the rest for another use). Let the filling cool to room temperature, about 15 minutes.
5. Pack the cooled filling firmly back into the cheese shell, pressing to eliminate air pockets. Replace the top cap.
6. Wrap the stuffed cheese tightly in several layers of cheesecloth or plastic wrap. Refrigerate for at least 6 hours, preferably overnight, so the cheese firms up and the flavors meld.
7. To serve, unwrap and place the cheese on a board. Slice into wedges with a sharp, thin knife, dipping and wiping the blade between cuts. Serve immediately with crackers or toasted bolillo and lime wedges.

Cook’s Notes

• Choose a young, mild Edam rather than an aged variety so the shell becomes pleasantly sliceable rather than crumbly after chilling.
• Reserve enough of the scooped-out cheese to fold back into the filling; you want roughly a 60 percent meat to 40 percent cheese ratio for the right balance.
• For clean slices, dip a long, thin knife in hot water and wipe it dry between cuts, just as you would for a terrine.
• Traditional Yucatan cooks often add a splash of bitter orange (Seville) juice; substitute 1 tbsp fresh orange juice plus 1/2 tsp lime juice for an authentic tang.
• Bring the cheese to the table about 15 minutes before serving so it is cool but not cold, which makes spreading easier.

You might also like

Americas

Oaxacan Green Herb Mole with Chicken

Americas

Classic Yucatan Achiote-Braised Pork Tacos

Americas

Jalisco Fermented Corn Drink with Lime and Lemon Ice

Americas

Roasted Poblano Pepper Strips in Creamy Crema Sauce