I love beer. And I loved beer before it was cool.
Nowadays everybody’s on the beer bandwagon. You can’t throw a rock without hitting a craft beer or an IPA. Part of me is happy because the selection is amazing now but the other part of me is like I know that heifer don’t like that IPA… it’s so hoppy it makes my eyes water and I like beer. Faker.
Since the Super Bowl is just around the corner I decided to make some beer cheese this weekend! I used Newcastle because it is, hands down, my mostest favoritest beer of ALL in the whole wide world. EVER. Times infinity.
Use whichever beer you like best. The cheese is going to taste like the beer you use. And it will get stronger the longer is sets.
16 ounces cheddar cheese
1 tablespoon worcestershire sauce
2 tablespoons dijon mustard
1/2 teaspoon salt
1/2 teaspoon garlic powder
2/3 cup beer (approximately)
Cut cheese into cubes and add to a food processor. Add worcestershire sauce, dijon mustard, salt and garlic then pulse 8-10 times or until cheese is finely chopped.
Starting with about 1/2 cup, slowly drizzle beer into food processor while it’s running. Keep running food processor and drizzling in beer until the cheese reaches a spreadable consistency. I usually use right at 2/3 of a cup of beer but the amount you need will have a lot to do with the firmness of the cheese you use.
Refrigerate until ready to use (can be stored up to two weeks). Serve with pretzels, crackers or celery sticks.