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| This is a great
recipe and it makes a lot. After using 1/2 can of beer, I
have been known to start using a red wine to finish the
thinning. It's very good that way. 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. |
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