Lenny's Beer Cheese
This is a traditional Kentucky spread. Feel free to change out all cheese with extra sharp. I can't double this recipe because it's all my food chopper can handle. If you're not a fan of Wasabi try dry mustard. The flavor will develop over a few days. Serve on soda crackers, on celery or as a stuffing for jalapeno poppers.
For 1 Person(s)
- 1 cup(s) Killian's Red Beer
- 8 oz(s) Cheddar Cheese, Sharp
- 8 oz(s) Cheddar Cheese, Mild
- 2 clove(s) Garlic, minced
- 1 tsp(s) Wasabi Powder
- 1/2 tsp(s) Black Pepper, ground
- 1/2 tsp(s) Cayenne Pepper
- 1/4 tsp(s) Tabasco
- 1/4 tsp(s) Worcestershire Sauce
Lenny's Beer Cheese Directions
- Grate and slow melt the cheese. I use a ice cream soften cycle on the microwave. With a spatula, pour off as much of the cheese fat as you can. A paper towel may help absorb the oil.
- Pour the beer into a small bowl. Whisk until the carbanation is gone. Add the wasabi to the beer and whisk lightly. The wasabi will cause the beer to release any remaining carbonation. Add it slowly so the foam does not overflow the bowl.
- Put the melted cheese into a food processor. Add the garlic, black pepper, cayenne pepper, Tabasco, and Worcestershire. Add the beer/wasabi mix. Cover and pulse until smooth.
- Refrigerate overnight. Beer cheese should be served at room temperature for the most flavor.