Smoked beer cheese spread
15 minutes
15 minutes
Ingredients:
- 8 ounce block of medium cheddar
- 8 ounce block of sharp cheddar
- 1 tablespoon worchestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1⁄2 cup Rauchbier or another smoked beer (4 ounces)
- salt and pepper to taste
Check below recipe directions
for additional notes.
Directions:
If you have a food processor you can use the processor to shred the cheese. If you don't have a food processor you will need to shred by hand.
If using a food processor: shred the cheese in the food processor and then switch to the blade attachment and add the shredded cheese back in. Add your Worcestershire, Dijon mustard, garlic, and onion powders into the food processor with the grated cheese and pulse a few times. The cheese mixture will probably start to ball up or become really thick. This is when you can start adding the beer. Pour the beer in slowly and pulse until you get your desired texture.
If NOT using a food processor: Once all the cheese is shredded or blended add Worcestershire, Dijon mustard, garlic and onion powders with the cheese in a large bowl and mix with a heavy spatula or spoon to combine. Once everything is combined, slowly pour in the beer a little at a time and mash/stir everything together until you get a texture that is spreadable. You might not use all of the beer this way, so you can drink that part.
Grab a cracker and taste and see if you need to add salt and pepper.
Store in a bowl or container with a lid in the refrigerator for a week or two.
Notes:
If you do not have a food processor you will need to mash the cheese mixture with the beer and get a bit vigorous with it. Otherwise, you will not get a spreadable texture (it'll still taste good).