Kentucky Beer Cheese or "Snappy Cheese"

Kentucky Beer Cheese or "Snappy Cheese"
Yield: Plenty
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2 pounds good quality Sharp Cheddar Cheese (don't buy that already grated stuff)
2 cloves garlic, minced (roasted or regular)
1 tablespoons Worcestershire Sauce
1 teaspoon dry mustard
1 teaspoon Tabasco Sauce
1/4 teaspoon celery salt
1/4 teaspoon cayenne pepper
1-12 ounce bottle lager beer, room temperature (regular beer works fine, not lite)

Grind together the cheese and garlic in a blender or food processor. Mix in all other ingredients, except beer. Add in beer starting with only half the bottle, add more a little at a time until the mixture is at a good spreading consistence. You may not need all the beer.

Put the Beer Cheese into small crocks or glass containers and refrigerate, tightly covered, until ready to serve.

Some folks like this on crackers or party rye bread. Everyone I know swears by celery, radish or carrot sticks, with an appropriate beverage of course.

COOK'S NOTE: I like using 1 pound sharp cheddar cheese and 1 pound extra sharp. Adjust your seasoning to your taste. Use a little of this on your next cheese or chicken quesadillas before browning.

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