1 pound sharp Cheddar cheese
1 pound mild Cheddar cheese
2 or 3 cloves garlic
8 ounces stale beer, NO “lite” beer, please.
3 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1 dash cayenne pepper
salt, to taste
Using a food processor, grind all the cheese with the garlic. Add the remaining ingredients, adding the beer last, slowly. Allow the cheese to process to a “nearly smooth” consistency. Everything should be well mixed. Store the cheese in a lidded container. If you have time, let the Beer Cheese rest for a day or two. The flavors will develop and it will be even tastier.
To serve, place the cheese in bowls; offer plates of crackers, pretzels and carrots and celery. I suggest warm pretzel bites as the cheese will be flavorful enough without embellishment.