Beer for Dinner: German beer cheese
Excited by the prospect of spreading “beer cheese” on various snacks? You should be. This recipe from page three of the book “Cooking with Yuengling Beer” is simple to make (that’s one point in favor of this recipe), tastes great (that’s another point), and it makes you look like a beer-recipe genius when you unveil it at a party (more points). As for what you decide to spread it on, that’s up to you. If anyone has any ideas, leave a comment.
- 1/2 lb. cheddar cheese, shredded
- 1/2 lb. Swiss cheese, shredded
- 2 tsp. Worcestershire sauce
- 1 tsp. dry mustard
- 1 clove garlic, mashed
- 1/2 cup Yuengling Lager (approximately)
Mix all ingredients except beer. Add enough beer to make a mixture of spreading consistency. Place mixture into a three-cup mold and pack firmly. Chill and unmold at room temperature.