Beer Cheese
Author: Nicole
Ingredients
  • 1 pound good quality sharp yellow cheddar cheese
  • 1 large garlic clove
  • 2 teaspoons Worcestershire sauce
  • ¼ teaspoon ground, dry or powdered mustard (such as Colman’s)
  • ¼ teaspoon freshly ground black pepper
  • ⅛ to ¼ teaspoon cayenne pepper (to taste)
  • ¾ cup good quality beer
  • small pretzels and/or crackers for serving
Instructions
  1. In a food processor fitted with a coarse shredder attachment, grate the cheddar cheese.
  2. Transfer cheese to a bowl or plate.
  3. Remove the shredder attachment and fit the food processor with the blade attachment.
  4. Add the cheese back into the food processor.
  5. Add the garlic, Worcestershire sauce, mustard, black pepper and cayenne pepper and pulse to combine.
  6. With the processor running, slowly pour in the beer, blending until a smooth mixture forms.
  7. Transfer the beer cheese to a serving bowl and cover with plastic wrap. Refrigerate for at least 3 hours or overnight (the longer it sits the more the flavors will develop).
  8. Serve with small pretzels or crackers.
Notes
* Add three tablespoons prepared horseradish for some more flavor.
* Beer Cheese can be made a few days prior to serving as it keeps for a few weeks in the refrigerator.
* Ground, dry and powdered mustard are all the same thing.
* You can save a step by using already grated cheese, but I prefer to grate my own as it means you have more cheese options (and higher quality cheese).
* To make this gluten-free use a gluten-free beer and serve with gluten-free pretzels and/or crackers. I highly recommend Snyder’s of Hanover’s gluten-free pretzels.
Recipe by Riegl Palate at https://www.rieglpalate.com/beer-cheese/