Kentucky Beer Cheese or "Snappy Cheese"

This is from the archives, but well worth a second look because it's SUPER BOWL again.

There are no words to describe how wonderful this stuff is. I love digging through old boxes and books of recipes. You find a recipe you haven't seen in years and it's like running into an old friend on the street. The first time I enjoyed this was in the early 70's at Hall's Restaurant on the Kentucky River. From my understanding it is a lot older than that, and definitely an old bar food.

This weekend I'm going to whoop (Why doesn't spellcheck recognize that word.) up a generous batch of one of my favorite guilty pleasures. There are few things in life better to eat than this.

Kentucky Beer Cheese or "Snappy Cheese"
Yield: Plenty
print recipe

2 pounds good quality Sharp Cheddar Cheese (don't buy that already grated stuff)
2 cloves garlic, minced (roasted or regular)
1 tablespoons Worcestershire Sauce
1 teaspoon dry mustard
1 teaspoon Tabasco Sauce (more if you like)
1/4 teaspoon celery salt
1/4 teaspoon cayenne pepper (more if you like)
1-12 ounce bottle lager beer, room temperature (regular beer works fine, not lite)

Grind together the cheese and garlic in a blender or food processor. Mix in all other ingredients, except beer. Add in beer starting with only half the bottle, add more a little at a time until the mixture is at a good spreading consistence. You may not need all the beer.

Put the Beer Cheese into small crocks or glass containers and refrigerate, tightly covered, until ready to serve.

Some folks like this on crackers or party rye bread. Everyone I know swears by celery, radish or carrot sticks, with an appropriate beverage of course.

COOK'S NOTE: I like using 1 pound sharp cheddar cheese and 1 pound extra sharp. Adjust your seasoning to your taste. Use a little of this on your next cheese or chicken quesadillas before browning.