Beer cheese has been around a long time in Kentucky starting with Johnnie Allman’s snappy beer cheese and Allman’s Restaurant on the River back in the thirties! Just about everyone in Kentucky knows about his beer cheese. This is the way I make my beer cheese. It is more like a spread than a dip.2 cups or 16 ounces cheddar cheese, finely shredded (I used the already shredded cheese in the package for both the cheddar and Swiss cheese) 1 cup or 8 ounces Swiss cheese, finely shredded 1/8 to 1/4 spoonful of cayenne pepper 1/2 teaspoon garlic powder 1/2 teaspoon dry mustard 1 1/2 teaspoons Worcestershire sauce 4 to 5 drops hot sauce (can use more) 1/2 to 1 cup stale beer (Best to use regular beer and not light beer) This is best made using a food processor but you can use a mixer as well. Add all ingredients to food processor and pulse a few times; turn on and process until cheese is kind of creamy and will spread easily. If using a mixer, you can put cheese mixture in microwave for about a minute to make it easier to mix. This will keep for at least a week or longer in the refrigerator. Makes about 3 cups. Serve on crackers of your choice. Enjoy! Note: If you don’t use alcohol, you might try using one of the near beers that doesn’t have alcohol but I have never tried it. Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below.
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