Old 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

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.

KENTUCKY BEER CHEESE

Steps:

• Process Cheddar cheese, cream cheese, and butter in a food processor until combined, 1 minute to 1 minute and 30 seconds Add onion, Worcestershire, Dijon, and cayenne; process until combined, about 30 seconds. While food processor is running, slowly pour in beer, and process until mixture is completely smooth and beer is fully absorbed, about 45 seconds.
• Serve immediately with pretzels, celery, and cucumber. Alternatively, transfer to an airtight container, and refrigerate up to 2 days. Bring to room temperature before serving, about 15 minutes.

OLD KENTUCKY BEER CHEESE

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.

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.

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.