Old Kentucky Beer Cheese Recipes

Steps:

• Melt the butter in a medium pot over medium heat. Whisk in the flour and saute for 1 minute. Stir in the garlic and cook for about 1 minute. Whisk in the beer and mustard and cook, stirring, for a few minutes until the mixture begins to simmer and thicken. Whisk in the grated cheese a little at a time. Once all the cheese has been added, continue to cook, whisking, until the sauce is smooth and just beginning to bubble, another 5 to 7 minutes. Whisk in the heavy cream and season with salt and pepper. Transfer to serving bowl and serve with soft or hard pretzels.

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.

Steps:

• Place all ingredients into a bowl of electric mixer and mix well using paddle attachment if possible. Or place all ingredients into a food processor and mix well. Taste and adjust as needed.
• Divide cheese into six 8 oz. containers and wrap well in plastic wrap. Age the beer cheese for 4-5 days in refrigerator before serving.
• Before serving, allow cheese to come to room temperature. Serve with crackers, bagel chips, or pretzels.
• Note: I have frozen this, sometimes with good results, and sometimes not!

Steps:

• Pour beer into a glass or bowl and let it go flat.
• Combine remaining ingredients in food processor and PULSE until slightly blended.
• Then turn processor ON and slowly pour in beer until you get desired consistency. Mixture should be somewhat soft, but will harden in refrigerator.
• Make at least two days ahead of time, the longer the flavors have to blend the better. Store in ceramic crocks or good ole Tupperware. Serve with pretzels, crackers, potato chips, carrot sticks, celery, etc. Enjoy the taste pf home!

Steps:

• Add all ingredients to a sauce pan.
• Melt cheese & stir over medium heat until everything is smooth & combined.
• Put into containers with lids & put in fridge until cold all the way through (may freeze for later use).
• Add extra mayo for a creamier result.
• Add extra Tabasco sauce if you like it really hot.
• Enjoy with cut up veggies, pretzels, chips, crackers, etc.