Crocked Beer Cheese Recipes

OHIO-STYLE BEER CHEESE

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.

OREGON BEER CHEESE DIP

Steps:

• Melt butter in large saucepan on medium heat. Sprinkle with flour and Seasoning Mix. Cook and stir 1 minute. Slowly whisk in milk and beer until smooth. Stirring constantly, cook 5 minutes or until sauce starts to thicken. Gradually whisk in cheeses until melted and smooth.
• Transfer cheese mixture to warm fondue pot or slow cooker to keep warm, if desired.

GERMAN BEER CHEESE SPREAD

Steps:

• Place cheese in a food processor; pulse until finely chopped, about 1 minute. Add Worcestershire sauce, mustard, garlic, salt and pepper. Gradually add beer while continuing to process until mixture is smooth and spreadable, about 1-1/2 minutes., Transfer to a serving bowl or gift jars. Refrigerate, covered, up to 1 week. Serve with crackers or vegetables.

HOMEMADE PUB CHEESE

Steps:

• To quickly remove any carbonation, pour the room temperature beer into a bowl, and whisk occasionally for 5 to 10 minutes.
• Combine Cheddar cheese, cream cheese, Worcestershire, mustard powder, garlic powder, and onion powder in a food processor. Pulse until the ingredients are mixed.
• Turn food processor to high and slowly pour in beer through the feed tube; blend until smooth. If mixture is too thick, add a bit more beer to reach your desired consistency.
• Transfer to a serving bowl and sprinkle with chopped chives. Store in the fridge, tightly covered, for up to 10 days.

CROCKED BEER CHEESE SPREAD

Steps:

• Blend all ingredients in a blender or food processor until a coarse puree.
• Place in a crock and chill several hours or overnight before serving.
• Keeps several weeks in refrigerator.

BEER-CHEESE DIP

Steps:

• In 3-quart saucepan, heat cheese and beer over medium heat, stirring constantly, until cheese is melted and mixture is smooth. Stir in pepper sauce.
• Pour cheese mixture into fondue pot or 1- to 2 1/2-quart slow cooker on low heat setting. Dip will hold up to 2 hours in slow cooker. Serve with vegetables.

BEER-CHEESE SOUP

Steps:

• In 2-quart saucepan, melt butter over medium heat. Cook onion and celery in butter about 2 minutes, stirring occasionally, until tender.
• Stir in flour, pepper and mustard. Stir in beer and milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; reduce heat to low.
• Gradually stir in cheese. Heat over low heat, stirring constantly, just until cheese is melted. Sprinkle each serving with popcorn.

HOT AND TANGY CROCKED BEER CHEESE

Steps:

• Place all the ingredients in food processor and blend until a coarse puree.
• Cut a square of plastic wrap to fit a nice, new terra cotta container or other suitable container.
• Put inside the crock with about 5-inces of the wrap showing above the top of pot.
• Fill with the cheese. Gather wrap and tie with a bow.
• This keeps several weeks in the refrigerator.