beer cheese has been a kentucky go-to for generations. open any kentucky church cookbook, and you’re sure to find a number of takes on this delicious snack. so when we first opened up shop, we decided to do our own take and see how it landed. three years later, and this appetizer still makes its way to nearly every table we seat. the premise is in the title - it’s beer mixed with cheese. the trick is how you spice it, what kind of cheese you use, and, of course, the beer.
32ozsharp cheddar cheeseblocks are better than pre-shredded*
8-12oz.beerany lager or pilsner, but no “lite” beer. bradley uses paducah’s dry ground brewing co. preacher pils
grate the cheese on the medium size side of a box grater.
pulse garlic cloves in a food processor 3 or 4 times until they’re chopped into small bits, but not a paste. Add the cheese, cayenne, paprika, and salt. Pulse 3 or 4 times or until just combined.
with food processor running, slowly pour the beer through the chute until cheese mixture is smooth and creamy, using more beer for a drier aged cheese, less for one that is more moist.
be careful not to over-mix or the spread may separate.
beer cheese will keep in the refrigerator sealed in an airtight container for up to two weeks. Serve cold with raw veggies, crackers, and pretzels.
*pre-shredded cheese is often coated with cellulose to prevent clumping, which can also keep it from blending smoothly into the beer cheese mixture.