Similar to a pub cheese, beer cheese is a popular snack in Kentucky, typically made with a bottle of flat beer as one of the primary ingredients. Several brands are available at stores in the Bluegrass State, but many Kentuckians prefer to make their own. Its origins are unclear, but the spread is believed to have been served at bars around the state before a Clark County restaurant claimed credit in the 1940s. The owner of the restaurant, Johnnie Allman, credited his cousin, a chef, for the concoction. The cheese spread also is popular in southern Indiana. The Kentucky Legislature has since deemed Clark County as the birthplace of beer cheese. A Beer Cheese Festival takes place annually in Winchester, the county seat.
Recipe Servings: 6
+ 8 hours resting
Ingredients
Directions
- Grind the cheese and garlic in a food processor.
- Add Worcestershire sauce, mustard, cayenne pepper, and salt.
- Slowly pour the beer into the processor.
- Let the mixture reach a nearly smooth consistency.
- Place the cheese in a container, cover, and refrigerate for at least 8 hours or overnight.
- To serve, place the cheese in a bowl and serve with crackers, pretzels, or vegetables.
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