Beer Cheese Recipes

R

red stripe

Guest
[size=large] Cheddar beer cheese [/size]


4 cups (16 oz) grated sharp cheddar cheese at room temperature
2 t Worcestershire sauce
1 clove garlic, minced
½ t hot pepper sauce
½ t dry mustard
½ t seasoned salt
¼ t pepper
1/3 flat beer

Place it all in a blender or food processor.
Process until smooth.
Cover and refrigerate overnight.
Serve at room temperature with crackers.

[size=large] Copeland’s beer Cheese Ball [/size]


1 pound Cheddar cheese, grated
1 pound Velveeta cheese, grated
3 cloves garlic, chopped
3 tablespoons Worcestershire sauce
1/2 can beer
1 teaspoon salt
1 teaspoon powdered mustard
Tabasco sauce to taste
Paprika for garnish
Parsley, chopped, for garnish
Combine ingredients; shape into desired form. Wrap cheese with plastic wrap; refrigerate overnight.
Unwrap cheese; sprinkle with paprika and parsley.
Serve with crackers.
 
R

red stripe

Guest
the Chedder beer should read.. "1/3rd cup beer, add more if needed for consistancy"

and here is another one..
[size=large] German Beer Cheese [/size]​

Serve as a spread with crackers or rye rounds. This is very easy to make, and great for parties.

INGREDIENTS
1/2 pound Cheddar cheese
1/2 pound Swiss cheese
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1 small clove garlic, mashed
1/2 cup beer

Shred very cheeses finely. Or use meat grinder, using finest blade.

Add Worcestershire sauce, dry mustard, garlic, and enough beer to make a mixture of spreading consistency.

Turn into a 3-cup rounded bowl pack firmly. Chill. Unmold and serve at room temperature.

Makes about 3 cups
 
R

red stripe

Guest
A lottle late, but here is my favorite one. I had lost it for a while, but while re-organizing my cookbooks these past few days, I found it.

BEER CHEESE BALL

1 pound sharp cheddar cheese 1 pound Swiss cheese
1 tsp dry mustard 1 tsp Worcestershire sauce
1 small cove garlic minced. Or 1/8 tsp garlic powder
1 cup beer
crackers, rye bread or celery

shred cheeses and blend with remaining ingredients. Pack into 6-ounce containers. Age 4 to 5 days in fridge.
Allow mixture to come to room temp before serving with crackers etc.

Beer Cheese also makes a tangy spread to stuff 2 to 3 inch strips of celery.
Yield: 5 (6 ounce) containers.

I try to use a strong beer for taste.
 
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