I searched and could not find a recipe for Kentucky beer cheese here. It's amazing that it's not here, because it's exactly what you need with crackers, onions, and beer. It's a spread. Forgive me if I missed it. I am posting my own recipe. I put a touch of sodium citrate in it to emulsify the cheese, but I'm probably the only person on Earth who does that.
This is a local thing in Kentucky, from Winchester east, more or less. It was supposedly invented in another state, but the inventor had a relative in Kentucky, and that relative had a restaurant, so that's where it became popular.
My aunt and cousin drove a whole day to Florida to spend Christmas with me, and before they left Kentucky, they went to two different places to get beer cheese for me to try, because they wanted to compare them and have a discussion. That's how important it is up there.
The name is simply "beer cheese." Everyone there knows what it means. You put it on crackers or do whatever you want with it.
I made it with Busch the first time around, but IPA is also good. I wouldn't drink Busch or anything like it, but it works well in some recipes.
1 lb. sharp cheddar
8 oz. Busch, flat
4.5 tbsp. Frank's Red Hot
3.5 Tbsp. Worcestershire
1 clove garlic
1/4 tsp. sodium citrate
1 Tbsp. Gulden's
Cut the cheese into chunks and beat them with a food processor. Add the remaining ingredients and process until very smooth.
Here is what my aunt brought. One is from Johnny Allman's, and the other is from Evans Gourmet Foods.
You may want to jack up the Worcestershire or use hotter mustard. I would probably use Crystal hot sauce if I were making this today.
This is a local thing in Kentucky, from Winchester east, more or less. It was supposedly invented in another state, but the inventor had a relative in Kentucky, and that relative had a restaurant, so that's where it became popular.
My aunt and cousin drove a whole day to Florida to spend Christmas with me, and before they left Kentucky, they went to two different places to get beer cheese for me to try, because they wanted to compare them and have a discussion. That's how important it is up there.
The name is simply "beer cheese." Everyone there knows what it means. You put it on crackers or do whatever you want with it.
I made it with Busch the first time around, but IPA is also good. I wouldn't drink Busch or anything like it, but it works well in some recipes.
1 lb. sharp cheddar
8 oz. Busch, flat
4.5 tbsp. Frank's Red Hot
3.5 Tbsp. Worcestershire
1 clove garlic
1/4 tsp. sodium citrate
1 Tbsp. Gulden's
Cut the cheese into chunks and beat them with a food processor. Add the remaining ingredients and process until very smooth.
Here is what my aunt brought. One is from Johnny Allman's, and the other is from Evans Gourmet Foods.
You may want to jack up the Worcestershire or use hotter mustard. I would probably use Crystal hot sauce if I were making this today.
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