Kathleen Cotter sells a version of this beer cheese at the shop she shares with Porter Road Butcher in East Nashville. This dip comes together quickly and easily with the whirl of a food processor, but the combination of cheeses with garlic, cayenne, and a good glug of local beer give it a full, sharp flavor.
Ingredients
- ½ pound (277 g) aged sharp cheddar, roughly chopped (Kathleen uses four-year-old Hook’s from Wisconsin)
- ¼ pound (114 g) soft cow’s milk cheese (Kathleen uses Lil’ Moo from Sweet Grass Dairy)
- 1 clove garlic, finely grated (ideally with a Microplane)
- 1 teaspoon dry mustard
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 teaspoon Worcestershire sauce
- ½ teaspoon cayenne hot sauce
- 12 ounces (360 ml) beer (Kathleen uses locally brewed Yazoo Gerst)
- Pretzels or crackers for serving
How to Make It
- In a food processor, combine the cheeses, garlic, mustard, and black and cayenne peppers, Worcestershire and cayenne sauces, and beer and whip until the mixture is smooth.
- Chill the spread for at least 30 minutes. Then allow it to come back up to room temperature before serving it with pretzels or crackers.