Carefully remove a 2 to 3 inch wide horizontal slice from the top of the whole edam cheese, creating a lid.

Scoop out the cheese from the inside, leaving a 1/4 inch thick shell.

Use a sharp knife to cut a sawtooth pattern around the edge of the cheese shell for a decorative presentation.

Shred the scooped-out cheese using a grater.

In a mixing bowl, combine the shredded cheese with dry sherry (or port wine), grated onion, caraway seeds, dry mustard, and garlic powder.

Use an electric mixer to blend all the ingredients together until well combined. The mixture may appear lumpy, which is normal.

Spoon the cheese mixture back into the hollowed-out edam cheese shell.

Cover the stuffed cheese with plastic wrap, ensuring it is tightly sealed.

Refrigerate the stuffed cheese for at least 2 hours before serving to allow the flavors to meld.

May be prepared in advance up to three days. Keep refrigerated.