The recipe below is from "Recipes from the Jewish Kitchens of Curacao" but is Dutch-influenced (Curacao is in the Netherland Antilles and is strongly Dutch) and uses Edam - Gouda would probably work too. Because it is kosher, they specify tuna fish, but I used an equal amount of ground beef (the usual for non-kosher consumption) without trouble. I ate this dish a lot in Curacao and the recipe below produces authentic results. My only problem came when I forgot about it and left it in the oven too long - the cheese got rubbery. Don't know if I had a poor quality cheese that would have been rubbery anyway, or if the overcooking hurt.

1 Edam cheese, about 2 to 2.5 lbs
2 lbs fish (or ground beef)
5 eggs
3 tomatos, chopped and peeled
1 tablespoon tomato paste
2 sliced onions
1 small garlic clove
1 chopped green pepper
2 tsp Worcestershire Sauce
1/4 cup raisins or prunes
1/4 cup sliced olives
1 Tbs capers
1 Tbs parsley
1/4 minced hot pepper or Tabasco to taste
2 Tablespoons ketchup
2 tablespoons piccalilli
salt and pepper to taste

Cut a small circle on the upper part of the cheese. Scoop out the inside, leaving a shell of 1/4 to 1/2 inch inside.

Saute the vegetables, seasonings and fish (beef) in butter, margarine or oil. Simmer until the tomatos are reduced, about 20 minutes. Beat 4 eggs and blend into the mixture.

Generously grease a casserole or the top of a double boiler. Fill cheese with the vegetable/fish mixture, cover with the lid and spread remaining egg on top of cheese as a sealer. Set the casserole in a pan of hot water and place in the oven at 350 degrees for 1 and a half hours or the double boiler over simmering water with a lid for the same amount of time.

Alternate method: slice cheese about 1/4 inch in thickness. Line a deep buttered dish or individual custard cups with cheese, overlapping edges. Place the filling inside, cover with cheese, bush with beaten egg to seal.

Serves 10-12