Recipe: Kentucky Beer Cheese - Kentucky Derby

Blend up a crock of bluegrass tradition

Stroll into some older Kentucky taverns and you'll find a communal crock of beer cheese on the bar. And if you do, sit down and help yourself. Though it is, as advertised, a blend of beer and cheese, the addition of vinegar, garlic and Worcestershire sauce gives this thick spread a racehorse-strong kick that just might knock you off your stool.

To learn more, read "Derby Dancing."

Recipe adapted from Kat Kinsman, Editor in Chief

Kentucky Beer Cheese
5 from 63 ratings
Get a taste of the Bluegrass State with Editor in Chief Kat Kinsman's recipe for Kentucky beer cheese.
Prep Time
Cook Time
Total time: 10 minutes
  • 1 pound sharp cheddar cheese, cubed, at room temperature
  • 4 ounces blue cheese, crumbled, at room temperature
  • ½ cup butter, softened
  • ½ cup stout beer, at room temperature
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons white wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon dry mustard
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper, or to taste
  • Crackers and rye bread, for serving
  1. In a food processor, combine both cheeses and the butter and pulse until thoroughly incorporated. Add the remaining ingredients and pulse until smooth.
  2. Transfer to a container, then cover and chill for 2 to 3 hours to let the flavors meld. Serve with crackers and rye bread.
Calories per Serving 263
Total Fat 23.2 g
Saturated Fat 13.9 g
Trans Fat 0.8 g
Cholesterol 66.0 mg
Total Carbohydrates 1.8 g
Dietary Fiber 0.0 g
Total Sugars 0.5 g
Sodium 381.0 mg
Protein 11.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe