Garin’s Beer Cheese

I experimented with different cheeses and beer and came up with this recipe. Crushed mustard seeds add the right amount of heat. I went for a smoked cheddar, and the coffee stout adds a richness to it — and also more beer. In addition to beer, nothing says Kentucky like bourbon. 

Recipe from The Beer Cheese Book

October 03, 2017

Ingredients

  • 1 pound smoked cheddar cheese
  • ¼ pound Lakefront Brewery Beer Cheese Coffee Stout cheese, from Wisconsin Cheese Market
  • 2 tablespoons mustard seeds, brown and/or yellow, crushed
  • 1 shallot, minced
  • 1 garlic clove, peeled
  • ½ cup hoppy beer
  • 1 tablespoon bourbon

Instructions

Note: If you can’t find the Lakefront beer cheese or another type of beer-washed cheese, then substitute gouda and add 2 tablespoons of flattened coffee stout beer. 

Shred the cheeses and add to the work 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.

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Ingredients

  • 1 pound smoked cheddar cheese
  • ¼ pound Lakefront Brewery Beer Cheese Coffee Stout cheese, from Wisconsin Cheese Market
  • 2 tablespoons mustard seeds, brown and/or yellow, crushed
  • 1 shallot, minced
  • 1 garlic clove, peeled
  • ½ cup hoppy beer
  • 1 tablespoon bourbon
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