Thursday, August 6, 2015

German Beer Cheese

I had so much leftover cheese, and I was getting tired of snacks on chunks of cheese.  
We'd bought the big bags of pre-cubed cheese at Costco for a party, and frankly when the party was over, I bet we still had about 10 pounds of cheese left.
We'd already finished the leftover pepper jack and the cheddar, and just had the lonely bag of Co-jack (Monterrey Jack & Cheddar).  Not my favortie cheese, just too mild for me.  Here's how I zipped it up and made something a lot jazzier!
This makes quite a bit (about 3 cups) but this stuff keeps well and tastes great after sitting for a week or so.

Makes about 3 cups

16 oz cheddar cheese, cubed or grated
1 Tbsp Dijon mustard
1 tsp horseradish
1 garlic clove
6 oz amber, or dark, beer

In a food processor, add the cheese and the garlic clove.  

Process until the cheese is finely chopped.  Add the mustard and horseradish. 

With the machine running, add your beer in a slow stream until the mixture starts to smooth out.  Pulse the machine to make sure its all smooth, plus the pulsing actions helps to incorporate some air into the mixture making it more fluffy.

Serve at once, or make ahead and chill.  Have it come to room temperature for an hour or so.

Serve with pretzels, crackers or even veggies.
This would also make an amazing spread on a roast beef or pastrami sandwich.

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