smoky kentucky beer cheese

sokygal avatar
By Tere G.
from Here, KY

This is traditional Kentucky beer cheese with my own delicious twist - smoke! Makes a great appetizer to go with that cold beer on game day, and it just wouldn't be Derby Day without it! Feel free to adjust the heat to your liking.

serves Makes about 3 cups
prep time 45 Min
method No-Cook or Other

Ingredients For smoky kentucky beer cheese

  • 8 oz
    sharp cheddar cheese, freshly shredded
  • 8 oz
    smoked cheddar cheese, freshly shredded
  • 1 1/2 tsp
    minced garlic
  • 1/2 tsp
    dry mustard powder
  • 1/2 tsp
    salt
  • 1/4 to 1/2 tsp
    cayenne pepper (or more if you love heat!)
  • 1 1/2 Tbsp
    worcestershire sauce
  • 5-6 oz
    beer, flat (no lite beer)
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How To Make smoky kentucky beer cheese

  • 1
    Gather and prep ingredients (pour beer into measuring cup and allow to sit on the countertop for at least an hour, mince garlic, shred cheeses etc...)
  • 2
    Add to the bowl of food processor, fitted with an "S" blade, the cheeses, minced garlic, dry mustard, salt and cayenne pepper.
  • 3
    Process on "puree" setting for 30 seconds, then add worcestershire sauce.
  • 4
    With machine running, slowly pour about 5 ounces of the flat beer through the spout. Puree mixture for an additional 2 minutes (if at any point the mixture begins to form a ball, stop the processor and use a long spoon or spatula to break up the ball and scrape down the sides, then continue to process until mixture reaches desired smooth consistency.) Beer cheese should be both dippable and spreadable, not runny like queso.
  • 5
    May be served immediately, but better if allowed to rest, covered, in refrigerator overnight. Serve with chips, carrot and celery sticks, pretzels, crackers etc...
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