Beer Cheese

appetizer cheddar cheese garlic worcestershire sauce hot sauce beer chive crudite crackers

Amelia Rampe

4 servings

Source

Ingredients

8 ounces mild cheddar, coarsely grated, room temperature (about 2 cups)

8 ounces sharp cheddar, coarsely grated, room temperature (about 2 cups)

2 garlic cloves, finely grated

2 tablespoons Worcestershire sauce

1 teaspoon Colman’s mustard powder

1 teaspoon hot sauce

Pinch of cayenne pepper

Pinch of kosher salt

6 ounces flat brown ale, room temperature (we liked nut brown ales such as KelSo, amber ales would also work, or your favorite beer)

2 teaspoons finely chopped chives

Assorted crudités, such as carrots, radishes, and/or celery, cut into 3-inch pieces, and assorted crackers, such as saltines, rye crackers, and/or water crackers (for serving)

Method

Pulse cheeses and garlic in a food processor until finely chopped. Add Worcestershire, mustard powder, hot sauce, cayenne, and salt and pulse until well combined (mixture will clump together). With motor running, slowly add beer and pulse until mixture is smooth but still grainy, about 5 minutes.

Transfer to a serving bowl and stir with a rubber spatula to combine. Top with chives.

Serve beer cheese with crudités and crackers.

Do Ahead: Beer cheese can be made 2 days ahead; transfer to an airtight container and chill. Bring to room temperature before serving.