Kentucky Beer Cheese Recipes

Steps:

• Open beer and bring to room temperature It is desirable to get most of the gas out of the beer, but don't let it get stale. You can heat it in the microwave a bit if you are in a hurry, but don't boil it.
• Grate cheese and garlic in a food processor.
• Switch to the mixing blade and add remaining ingredients, mixing until thoroughly blended.
• Refridgerate overnight. This really helps the flavors develop and meld properly.

Steps:

• Process Cheddar cheese chunks in the bowl of a food processor until crumbly. Add garlic powder, cayenne, and hot sauce. Begin pouring in the beer a little at a time, mixing until desired consistency has been reached.
• Refrigerate for at least 30 minutes before serving.

Steps:

• Cut cheese into cubes, place in food processor; process until smooth. Add garlic, Worcestershire sauce, mustard, and Tabasco, blend well.
• Add the beer a little at a time while blending cheese, until the cheese is a good firm spreading consistency (too much beer will make cheese fluffy so pour a little at a time).
• Stir in salt and refrigerate.
• Serve with slices of pumpernickel or crackers--great with cold beer.

Steps:

• Pour beer into a bowl and whisk until beer loses its carbonation, about 30 seconds. Set aside.
• Place shredded cheese into the work bowl of a food processor; add garlic, dry mustard powder, black pepper, 1/2 teaspoon cayenne pepper, salt, hot sauce, Worcestershire sauce, and flat beer.
• Process until smooth and creamy, pulsing a few times, scraping the sides, and blending for about 2 total minutes. Taste and adjust seasoning. If adding more seasoning, pulse a few times to mix.
• Transfer cheese spread to a bowl and sprinkle with a pinch of cayenne pepper. Spread tastes best when refrigerated overnight to blend flavors, but it can be served right away if needed.