Smoky Kentucky Beer Cheese Recipes

KENTUCKY BEER CHEESE

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.

KENTUCKY BEER CHEESE SPREAD

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.

SMOKY KENTUCKY BEER CHEESE

Steps:

• Gather and prep ingredients (pour beer into measuring cup and allow to sit on the countertop for at least an hour, mince garlic, shred cheeses etc...)
• Add to the bowl of food processor, fitted with an "S" blade, the cheeses, minced garlic, dry mustard, salt and cayenne pepper.
• Process on "puree" setting for 30 seconds, then add worcestershire sauce.
• With machine running, slowly pour about 5 ounces of the flat beer through the spout. Puree mixture for an additional 2 minutes (if at any point the mixture begins to form a ball, stop the processor and use a long spoon or spatula to break up the ball and scrape down the sides, then continue to process until mixture reaches desired smooth consistency.) Beer cheese should be both dippable and spreadable, not runny like queso.
• May be served immediately, but better if allowed to rest, covered, in refrigerator overnight. Serve with chips, carrot and celery sticks, pretzels, crackers etc...