Spread this flavor-forward, snappy beer cheese on anything to give it a decadent edge, from soft pretzels and crackers to broccoli florets and burgers.
Ingredients
1lb sharp Cheddar cheese, preferably from a block
2 tablespoons Armanino Creamy Garlic Sauce
1 teaspoon dry mustard powder
½ teaspoon ground black pepper
½ teaspoon ground cayenne
½ teaspoon kosher salt
½ teaspoon hot sauce, or more if desired
1 teaspoon Worcestershire sauce
1 cup flat mild beer, such as a pilsner
pretzels & crackers for serving
Directions
Grate the cheese and put into a food processor (or use the grating disc for your processor).
Add the creamy garlic sauce, mustard powder, pepper, cayenne, salt, hot sauce, and Worcestershire; pulse 4-5 times to combine and break up the cheese.
Turn the processor on and slowly pour the beer through the feed tube. Continue to run, stopping to scrape the bowl a few times, until smooth. It’ll take a couple minutes.
Transfer to a storage container and refrigerate overnight. Beer cheese is best after at least 8 hours of refrigeration. Serve cold or room temperature with pretzels, crackers and/or vegetables.
Chef’s Tips
A mild beer, such as an American pilsner (i.e. a typical light beer) is recommended but nearly any beer will work. Try a pale ale or even a stout for a heartier flavor.
A flat beer with minimal carbonation is best in the recipe but unless you have half a can leftover from something, it’s not usually on hand. To quickly flatten the beer, pour it into a large, wide glass or measuring cup, give a couple stirs and let it sit while you measure the remaining ingredients.
Cheese tip – for best results grate the cheese from a block. Pre-grated cheese has starches to keep the strands from sticking together and gives the spread an unpleasant, grainy mouthfeel.
While beer cheese is typically a dip/spread, try it as a delicious burger topping or sandwich spread.
