TT National | Beer Cheese 

 

| Recipes | Posie Harwood
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Beer cheese spread

To learn more about this recipe, read the related story, "What Ales You?" in our National edition. 

Beer Cheese

Yield: 2½ cups


Cook Time: 10 minutes

  • INGREDIENTS
  • 1 pound sharp yellow cheddar cheese, preferably Wisconsin cheddar

    1 large garlic clove, smashed

    2 teaspoons Worcestershire sauce

    ¼ teaspoon ground mustard

    ¼ teaspoon freshly ground black pepper

    ⅛ teaspoon cayenne pepper, plus more to taste

    ¾ cup Hefeweizen wheat beer

    Assorted crackers, for serving

    Pretzel sticks, for serving

DIRECTIONS

1. In a food processor fitted with a coarse shredder attachment, grate the cheddar cheese. Remove the shredder attachment and fit the food processor with the blade attachment. Add the garlic, Worcestershire sauce, mustard, black pepper and cayenne pepper and pulse to combine. With the processor running, slowly pour in the beer, blending until a smooth mixture forms.

2. Transfer the beer cheese to a serving bowl and cover with plastic wrap. Transfer the bowl to the refrigerator and chill for at least 3 hours or up to overnight (the longer it sits the more the flavors will develop). Serve with crackers and pretzel sticks.

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