Freight House Beer Cheese
(Makes about 6 cups)
Ingredients
32 oz. sharp cheddar cheese (blocks are better than pre-shredded)*
3 cloves garlic
1 tsp. cayenne pepper
1 tbsp. smoked paprika
1 tsp. kosher salt
8-12 oz. beer (any lager or pilsner, but no “lite” beer. Bradley uses Paducah’s Dry Ground Brewing Co. Preacher Pils)
Preparation
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.
