How to make Pub Cheese
User Reviews
5
How to make Pub Cheese
Description
This Pub Cheese recipe involves first removing carbonation from the beer through whisking to create a flat base. Equal parts mild and sharp cheddar cheeses are coarsely processed with fresh minced garlic, then combined with Worcestershire sauce, ground mustard, hot sauce, salt, and pepper. The beer is then slowly incorporated while blending to achieve a light, mousse-like consistency.
The result is a spread with a silky texture and layered flavors from the sharp cheeses and flavorful additions. The garlic and sauces provide subtle heat and umami, while the beer adds a mild, malty undertone without carbonation.
It's typically served as a dip alongside crunchy accompaniments such as crackers, pita chips, pretzels, or fresh vegetable sticks, making it a versatile snack or appetizer option for gatherings.
Ingredients
- 6 ounces amber ale at room temperature, or brown ale
- 8 ounces cheddar cheese freshly grated, mild
- 8 ounces sharp cheddar cheese freshly grated
- 2 garlic minced, cloves
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground mustard
- 1 teaspoon hot sauce
- pinch salt
- pinch black pepper
- 2 teaspoons chives freshly snipped
for serving
- crackers
- Pita chips
- pretzels
- Veggie sticks
Instructions
- The first step is to flatten the beer! Remove as much of the carbonation as possible. Add the beer to a bowl and whisk it well – off and on for 5 to 10 minutes. Set it aside.
- Place the cheeses and garlic in a food processor and pulse until it’s in coarse crumbs. Add the Worcestershire, mustard, hot sauce and salt and blend until combined. With the processor on, slowly stream in the beer until the mixture is smooth, about 5 full minutes. The cheese will look mousse-like. Scoop it into a bowl, top it with the chives and serve!
User Reviews
Overall Rating
5
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