Beer Cheese
  • ½ pound cheddar cheese, shredded*
  • ½ pound Swiss cheese, shredded
  • 1 clove garlic, minced
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon dry mustard
  • ½ cup beer, or more if needed
  1. Place cheeses, garlic, Worcestershire, and dry mustard in bowl of food processor. Process until well blended.
  2. Gradually add beer until mixture is of desired spreading consistency. If you feel it needs more beer after the ½ is added, add more very little by little. If you add too much, it can't be fixed and will be watery!
  3. Spread can be served right away, or can be refrigerated a day or so. Be sure and completely bring to room temperature before serving or it will be too hard to spread. Serve the cheese to be spread on crackers or baguette slices, or with fresh veggies. Recipe makes about 2-1/2 cups.
  4. *Note: Do not use pre-shredded cheeses. Buy in blocks and shred yourself. It makes a huge difference!
Recipe by The Culinary Cellar at