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."
Kentucky Beer CheeseRecipe adapted from Kat Kinsman, Editor in Chief
Yield: 3 cups
Prep Time: 10 minutes, plus chilling time
Cook Time: N/A
Total Time: 10 minutes, plus chilling time
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.
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