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Beer Cheese Recipes

Discussion in 'Food Recipes' started by red stripe, Dec 21, 2006.

  1. red stripe

    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.
  2. red stripe

    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.

    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
  3. suer182

    suer182 Guest

    Thanks red. These sound yummy !!!!!
  4. red stripe

    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.


    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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