UPDATE on 9/29/20 – I was honored with Kentucky’s highest honor this month, an accolade given by the Governor of the Commonwealth himself! I speak of nothing less than being elected to receive the honorable title of Kentucky Colonel! Learn more about the award, its history and more here.
Citizens, few things in this life or any other make me happier than a good beer cheese – don’t turn your nose up at this elemental but delicious recipe as it is truly delicious and savory to boot!
Beer cheese is a cheese spread most commonly found in Kentucky and Southern Indiana. Similarly named cheese products can be found in other regions of the United States, but the spread itself is not widely distributed.
Despite this fact, the product is nearly ubiquitous in Kentucky. There are a number of different brands that are popular – most are similar in taste and texture. Fans of the snack usually have their favorite brand, and there are many homemade versions which use a wide variety of ingredients to add personalization.
Commercially-produced spread usually consists of a processed cheese base with a sharp cheddar flavor, while homemade varieties almost always start with sharp cheddar cheese.
To this, enough beer is added to provide flavor and texture, as well as garlic and a variety of spices including dry mustard, horseradish and cayenne pepper. Most varieties come in mild and hot versions, but all tend to have a strong garlic flavor. Beer cheese is traditionally served with saltine crackers, though it can be found served with various other crackers and crudités, most often as an appetizer.
While there are conflicting stories about beer cheese’s origins, it appears to have first been served in the 1940s at a restaurant in Clark County, Kentucky known as Johnny Allman’s. The owner of the restaurant, John Allman, credited the invention of the cheese spread to his cousin, Joe Allman, a chef in Phoenix, Arizona. Joe’s Southwestern influence is said by some to explain the spread’s spicy nature.
On February 21, 2013, the Kentucky Legislature decreed Clark County as the birthplace of beer cheese.
My version is updated with better cheeses and seasonings, ideal flavor balance and is a MUST for your Super Bowl party this Sunday! It’s also spectacular on a cheeseburger or used in mac and cheese, BTW.
Enjoy, my Citizens! 🙂
Battle on – The GeneralissimoPrint
The Hirshon Kentucky Beer Cheese
- Total Time: 0 hours
- 5 oz. grated sharp cheddar cheese
- 5 oz. grated 3 year old Gouda (or use 5 ounces more sharp cheddar)
- 5 oz. grated mild cheddar cheese
- 5 oz. grated fiore sardo (or use 5 ounces more mild cheddar)
- 3 ounces softened Irish butter
- 2 ounces Stilton blue cheese
- 2 Tbsp. Worcestershire sauce
- 2 tsp. white vinegar
- 2 cloves garlic, minced
- 3 green onions with tops, finely chopped
- 1/4 teaspoon cayenne
- 1/2 teaspoon Tabasco
- 1 cup stale lager
- 1 tsp. dry mustard powder
- Soften cheese in microwave. Combine all the ingredients and mix until blended. Cover and store in a bowl in the refrigerator.
- The mixture will harden after being chilled. Set out and allow to reach room temperature before serving.
- Note: This cheese tastes better the longer it sits. Serve with crackers.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Calories: 583.2 kcal
- Sugar: 1.37 g
- Sodium: 982.46 mg
- Fat: 45.73 g
- Saturated Fat: 26.84 g
- Trans Fat: 1.25 g
- Carbohydrates: 5.17 g
- Fiber: 0.36 g
- Protein: 34.92 g
- Cholesterol: 148.83 mg
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