Beer Cheese recipe

 

2 lbs. sharp Cheddar cheese, at room temp.

2 cloves garlic, mashed

3 tbsp. Worcestershire sauce

1 tsp. dry mustard

Tabasco to taste

1/2 bottle beer, or more as rec.

1 tsp. salt, to taste

 

 Cut the cheese into cubes and place them in a food processor or electric mixer.  Process until perfectly smooth.  Add the garlic, Worcestershire, mustard, and tabasco.  Blend well.  Add the beer, a little at a time, while continuing to beat the cheese, until the mixture is a good, firm spreading consistency.  (Too much beer will make the cheese too fluffy.)  Stir in the salt, and refrigerate.  (This is a superb keeper.)  Serve on small slices of rye or pumpernickle bread.  Delicious with cold, cold beer.  Serves 15 to 20. 

 

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