Edam Cheese ? What do you know about it? What can I use it for other than cheese and crackers.?

I got it in a gift basket and I don't know anything about it. Can I cook with it ? Do you have any good recipes that would be good with it?
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It's delish!!!!!!!!! CAULIFLOWER EDAM SOUP 2 (14 1/2 oz.) cans (or 4 c.) chicken broth 1 c. potatoes, diced 1 c. onion, diced 3 tbsp. butter 3 1/2 tbsp. all-purpose flour 1 head cauliflower, about 1 1/3 lbs., cut into 1/2" dice & trimmed 1 tbsp. Accent 1 c. finely diced ham 2 tbsp. chopped fresh chives Pinch of cayenne pepper 2 egg yolks, room temp. 2 c. whipping cream 2 tbsp. dry white wine 1 c. shredded Edam cheese 1/8 c. chopped parsley Combine 2 cups chicken stock, potato and onion in medium saucepan and bring to a boil over medium heat. Reduce heat, cover and simmer until potato is soft. Transfer to a food processor or blender and mix until completely smooth. Melt butter in a 3 quart saucepan over medium heat and gradually add flour and cook 2 minutes, stirring constantly. Slowly whisk in remaining 2 cups chicken stock, cauliflower, ham, chives, cayenne pepper, Accent and the vegetable puree. Bring soup to a simmer, stirring occasionally and cook 15 minutes. SAVORY EDAM 1 whole Edam (about 1 3/4 lbs.) 1 c. beer 1/4 c. butter, softened 1 tsp. caraway seed 1 tsp. dry mustard 1/2 tsp. celery salt Let cheese soften at room temperature (about an hour). Remove a 1" thick slice from top. With a spoon, scoop out cheese from slice and shell leaving red shell intact. Discard top. Refrigerate shell. Grate cheese and let stand until very soft. Add other ingredients and blend well. Fill cheese shell mounding high. To store, wrap in plastic film then foil and store in refrigerator for several weeks. To serve, let stand at room temperature until spreadable. Makes 3 cups.
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