Bourbon-Spiked Beer Cheese
Yield: Makes about 3 cups
Ingredients
1 lb. smoked cheddar cheese
¼ lb. Lakefront Brewery beer cheese coffee stout cheese*
2 tbsps. mustard seeds, brown and/or yellow, crushed
1 shallot, minced
1 garlic clove, peeled
½ cup hoppy beer
1 tbsp. bourbon
*If you can’t find Lakefront or another type of beer-washed cheese, substitute smoked cheddar or gouda and add 2 tablespoons of flat coffee stout beer
Preparation
Shred the cheeses and add to the bowl of a food processor.
Use a mortar and pestle to grind the mustard seeds semi-fine. Add the shallots, garlic clove, and mustard seeds to the cheese and blend.
Slowly add in the beer, followed by the bourbon. Scrape down the sides of the processor with a spatula to incorporate any sticky bits. Blend until smooth and creamy.
Recipe courtesy The Beer Cheese Book, by Garin Pirnia, University Press of Kentucky
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