Best Kentucky Beer Cheese Recipes

KENTUCKY BEER CHEESE SPREAD

Steps:

• Pour beer into a bowl and whisk until beer loses its carbonation, about 30 seconds. Set aside.
• Place shredded cheese into the work bowl of a food processor; add garlic, dry mustard powder, black pepper, 1/2 teaspoon cayenne pepper, salt, hot sauce, Worcestershire sauce, and flat beer.
• Process until smooth and creamy, pulsing a few times, scraping the sides, and blending for about 2 total minutes. Taste and adjust seasoning. If adding more seasoning, pulse a few times to mix.
• Transfer cheese spread to a bowl and sprinkle with a pinch of cayenne pepper. Spread tastes best when refrigerated overnight to blend flavors, but it can be served right away if needed.

KENTUCKY BEER CHEESE

Steps:

• Process Cheddar cheese chunks in the bowl of a food processor until crumbly. Add garlic powder, cayenne, and hot sauce. Begin pouring in the beer a little at a time, mixing until desired consistency has been reached.
• Refrigerate for at least 30 minutes before serving.

OLD KENTUCKY BEER CHEESE

Steps:

• Cut cheese into cubes, place in food processor; process until smooth. Add garlic, Worcestershire sauce, mustard, and Tabasco, blend well.
• Add the beer a little at a time while blending cheese, until the cheese is a good firm spreading consistency (too much beer will make cheese fluffy so pour a little at a time).
• Stir in salt and refrigerate.
• Serve with slices of pumpernickel or crackers--great with cold beer.

KENTUCKY BEER CHEESE

Steps:

• Open beer and bring to room temperature It is desirable to get most of the gas out of the beer, but don't let it get stale. You can heat it in the microwave a bit if you are in a hurry, but don't boil it.
• Grate cheese and garlic in a food processor.
• Switch to the mixing blade and add remaining ingredients, mixing until thoroughly blended.
• Refridgerate overnight. This really helps the flavors develop and meld properly.

ROSSANN'S KENTUCKY BEER CHEESE

Steps:

• Add all ingredients to a sauce pan.
• Melt cheese & stir over medium heat until everything is smooth & combined.
• Put into containers with lids & put in fridge until cold all the way through (may freeze for later use).
• Add extra mayo for a creamier result.
• Add extra Tabasco sauce if you like it really hot.
• Enjoy with cut up veggies, pretzels, chips, crackers, etc.

SMOKY KENTUCKY BEER CHEESE

Steps:

• 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...)
• Add to the bowl of food processor, fitted with an "S" blade, the cheeses, minced garlic, dry mustard, salt and cayenne pepper.
• Process on "puree" setting for 30 seconds, then add worcestershire sauce.
• 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.
• May be served immediately, but better if allowed to rest, covered, in refrigerator overnight. Serve with chips, carrot and celery sticks, pretzels, crackers etc...

KENTUCKY BEER CHEESE

Steps:

• 1. Open beer and bring to room temperature It is desirable to get most of the gas out of the beer, but don't let it get stale. You can heat it in the microwave a bit if you are in a hurry, but don't boil it. 2. Grate cheese and garlic in a food processor. 3. Switch to the mixing blade and add remaining ingredients, mixing until thoroughly blended. 4. Refridgerate overnight. This really helps the flavors develop and meld properly.