Beer Cheese
from https://www.bonappetit.com/

Beer cheese is a form of cold pack cheese, sometimes called crock cheese or club cheese. It's thought to have originated in Kentucky in the 1930s as a salty snack to serve at bars. The Kentucky version is traditionally made with German lagers, but today it is often made with IPAs, stouts, and other craft brews.

To make beer cheese, sharp cheddar is combined with processed cheese or other young, soft cheeses such as Monterey Jack or even cream cheese, then mixed with flat beer and seasonings including salt, cayenne pepper, hot sauce, Worcestershire sauce, horseradish, garlic, and mustard. It's usually orange, either from the color of the original cheeses or by adding annatto coloring, which is what gives orange cheeses their signature hue.

The combination is blended until smooth then chilled to let it solidify. Although it retains a slightly grainy appearance, its texture is actually quite smooth. In Kentucky, there's usually a mild version and a hot version. Flat beer is traditionally used because beer cheese was originally made with leftover beer that had gone flat.

8 ounces mild cheddar, coarsely grated, room temperature (about 2 cups)
8 ounces sharp cheddar, coarsely grated, room temperature (about 2 cups)
2 garlic cloves, finely grated
2 tablespoons Worcestershire sauce
1 teaspoon Colman’s mustard powder
1 teaspoon hot sauce
Pinch of cayenne pepper
Pinch of kosher salt
6 ounces flat brown ale, room temperature (we liked nut brown ales such as KelSo, amber ales would also work, or your favorite beer)

Garnish: 2 teaspoons finely chopped chives
Assorted crudités, such as carrots, radishes, and/or celery, cut into 3-inch pieces, and assorted crackers, such as saltines, rye crackers, and/or water crackers (for serving).

Pulse cheeses and garlic in a food processor until finely chopped. Add Worcestershire, mustard powder, hot sauce, cayenne, and salt and pulse until well combined (mixture will clump together). With motor running, slowly add beer and pulse until mixture is smooth but still grainy, about 5 minutes.

Transfer to a serving bowl and stir with a rubber spatula to combine. Top with chives.

Serve beer cheese with crudités and crackers.

Do Ahead: Beer cheese can be made 2 days ahead; transfer to an airtight container and chill. Bring to room temperature before serving.

4 servings