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Beer Cheese


The longer it sits the better it is!

2 lbs. sharp cheddar cheese, room temperature
2 cloves garlic
3 Tbl. worchestershire sauce
1 tsp. dry mustard
tabasco to taste
1/2 bottle beer, darker the better
1 tsp. salt

Cut the cheese into cubes and place them in a food processor or electric mixer. Process until perfectly smooth. Add the garlic, worchestershire, mustard, and tobasco. 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 pumpernickel bread. Delicious with cold, cold beer.
Serves 15 to 20




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.