7 replies to this topic

[Kremer]

Beer Cheese
Ingredients
~3/4 bottle of beer of your liking, room temp
1# sharp cheddar cheese in block form, room temp

2 rounded tsp minced garlic
1/4 medium onion
2 tsp Franks
2 tsp Worcestershire sauce
1 tsp fine ground black pepper
1 tsp cayenne
1 heaped teaspoon dry mustard

Method
Beer and cheese must be room temperature or the finished product will be grainy instead of smooth.
Blender all but the cheese very well with 3/4 can/bottle of beer. Add cheese as chunks and more beer if needed to barely keep it blending. continue until it looks smooth, extract from blender, and refrigerate to harden.

Make one or two days ahead of time, as taste is better once flavors have time to blend.

[Big Nake]

Yum. That sounds awesome. I'm totally making some this weekend.

[BrewerGeorge]

Needs sodium citrate.

[AspenLeif]

Needs sodium citrate.

That's what I was thinking, but it isn't cooked.  Does it work the same way?

 

And...It's still better than Indiana Beer Cheese.  

[BrewerGeorge]

Indiana Beer cheese

 

One bottle Odouls amber

1 lb Velveeta

...

[Trub L]

Needs sodium citrate.

No, not for this. It isn't a sauce; it's a spread.

[zymot]

What is 2 tsp Franks

[Big Nake]