This recipe for Kentucky beer cheese is a cousin of pub cheese, pimento cheese and fromage fort. The difference here is it’s packed with a splash of soy sauce for umami, while additional flavor is provided by a dash of mellow ancho chili pepper. It’s part dip, part spread and all deliciousness.
Ingredients
- 10 ounces cheddar cheese, cubed
- 1 large clove garlic, grated
- ½ teaspoon ancho powder
- 2 teaspoons soy sauce
- 2 teaspoons mustard
- 1½ teaspoons onion powder
- ¾ cup stale beer, opened and left refrigerated overnight
Directions
Add all ingredients except beer to food processor. Pulse until cheese forms small pellets. Add a splash of beer and turn on the food processor at low speed. Continue to add beer slowly until all ingredients are incorporated. Stop processor and scrape down sides. Set processor on high for 2 minutes, or until cheese blends and no liquid remains. Makes 1 pint.
