- MGZ Dec 8, 2012 07:52 AM
OK, since it seems that Beer Cheese is rapidly becoming the new "hot" spread, sending Pimento Cheese back to the minors. I was wondering if anyone has some personal tips, recipes, ratios, etc., that they love. I have seen plenty of the recipes for this Kentucky classic (cheddar, garlic, hot sauce seem to be the most common additions to the beer). I'm willing to screw with the prep a few times to find the balance for my taste, but what have you got to offer fellow 'hounds? Any thoughts as to the beer? The "heat"? The cheese?
I'm leaning towards doing this for Christmas with the family or New Year's eve with the Mrs. As always, thanks for your thoughts.
Yeah, I'm bumping this. There are so many threads on this Board, I know things get lost. Nevertheless, I can't believe there's nobody who makes homemade Beer Cheese spreads. No Kentuckians? No Brooklynites with thoughts on all the places serving it? I guess I'm stuck with Food.com, et al.:
Born Kentuckian here. This "recipe" (broadly speaking) was popular in the 70s. I've noted the defunct ingredient and my subs. I'm sure there's a better, real cheese version out there, but this hits the spot for nostalgia in my household:
3/4 c beer, heated to simmer
3-6 oz rolls Kraft Nippy Cheese [note: this is the defunct ingredient. I've used 3 of the little jars of Kraft Old English cheese. If you ever find a real cheese that works, I'd love to know!)
1/2 oz bleu cheese (or more, to taste)
1 small onion, diced
2 gloves garlic, minced
2 tsp butter, softened
1 tsp Tobasco
Portion cheese into small chunks. Put all ingreidents in blender, adding beer last [I add the beer in alternating layers w/ the other ingredients]. Blend until smooth.
Cut middle section from a round loaf of rye bread, fill w/ beer cheese. Also good as a chili or baked potato topping.
Ahh - am disappointed.
While I've never heard of the OP's concoction & it does sound good, I thought this was a thread re: real "Beer Cheese" - aka "Beer Kaise" or sometimes "Beer Kase". A Limburger-like pungent cheese that is absolutely FABULOUS with beer. Love the stuff!
In Michigan, it is known as Bar-Scheeze. This was a product from the Win Schuler restaurant corporation and goes back at least to the early 60s. Still sold commercially.
One jar yellow cheese
1/4 cup fresh horseradish
1 tsp worsctershire
1/4 tsp garlic powder
1/2 tsp dry mustard.
This is off the net and from a recipe card from my mother. I have added beer, hot sauce, turmeric, etc. but the original was considered quite sharp in it's day.