More Derby Day (the beer cheese recipe).

Beer cheese is an elusive target. It needs to be spreadable, taste like cheese and beer simultaneously, and recipes tend to not deliver, and also make way too much. One was simply to throw a pound of cheddar and a can of beer in your food processor and let nature and the motor take its course. Primitive and not recommended. This makes a reasonable 12 ounces and is highly seasoned. Remember: like nutmeg and black pepper are Gruyere’s best friends, dry mustard and Worcestershire are cheddar’s squad. Reducing the beer to concentrate it is also a good step to get it beery without making it boozy.

Beer cheese for overthinkers

Ingredients

2 tbsp finely minced onion

1 clove finely minced garlic (I use the frozen cubes)

8 ounces shredded extra-sharp cheddar (do not use pre-shredded cheddar, the anti-caking agents are gross)

1/3 C pale ale, brought to a boil, simmered for one minute and cooled in the fridge

¼ tsp each dry mustard, black pepper and cayenne

2 ¼ tsp Worcestershire

Method

Put everything but the beer in the food processor and process on low until combined. With the machine running, stream in the beer gradually. Process until super smooth, pausing to scrape down the sides. Taste it. It’s good. Just start eating it. Chill if you want to before serving.

Tags: cheese, beer cheese, appetizers