Old Kentucky Beer Cheese
Source of Recipe
From "The Heritage of Southern Cooking" by Camille Glenn
"In the early days of this century there was a German saloon keeper in Frankfort (our state capitol) who created this cheese and kept large crocks of it on the counter of his saloon. A nickel glass of beer entitled a customer to ham sandwiches, pickled oysters, potato salad, and cracker after cracker spread with beer cheese - and the saloon keeper was solvent! It boggles our minds today to think that food was so plentiful and so cheap. Anyway, this German beer cheese is still the very best. You must, of course, start with an excellent cheese - as the saloon keeper did."
List of Ingredients
• 2 pounds sharp Cheddar cheese, at room temperature
• 2 cloves garlic, mashed
• 3 Tbsp Worcestershire sauce
• 1 tsp dry mustard
• Tabasco sauce to taste
• ½ bottle beer, or more as necessary
• 1 tsp salt, or to taste
Cut the cheese into cubes and place them in a food processor or electric mixer. Process until perfectly smooth. Add the garlic, Worcestershire, mustard, and Tabasco. Blend well.
Add the beer, a little at a time, while continuing to beat the cheese, until the mixture is a good, firm spreading consistency. (Too much beer will make the cheese too fluffy.) Stir in the salt, and refrigerate. (This is a superb keeper.)
Serve on small slices of rye or pumpernickel bread, or on crackers. Delicious with cold, cold beer.
Serves 15 to 20