Beer Cheese In the USA, beer cheese is mainly eaten as a dip or spread.
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20 MIN.



  • 1 bunch of chives
  • 2 cloves of garlic
  • 2 tbsp. Worcester sauce
  • 1 tsp. mustard
  • 250 ml dark beer
  • 300 g Cheddar (piece)
  • 150 g aged Gouda (piece)
  • Tabasco
  • Salt, cayenne pepper


  1. Weigh and measure all the ingredients, prepare them and place them ready.
  2. Wash the chives, shake dry and chop into small rolls. Peel the garlic. Grate the cheese coarsely.
  3. Add the ingredients to the blender jar in the following order: Garlic, Worcester sauce, mustard, beer, salt, cayenne pepper.
  4. Close the blender jar with the lid. Set the blender manually to level 1. Add the cheese gradually via the lid opening. Once all of the cheese has been added, increase to level 6 and mix to the desired creamy consistency. Finally, mix in the chives with level 3. Season beer cheese with salt and cayenne pepper to taste.
  5. Once the blending is finished, remove the lid, arrange the beer cheese in a mini cocotte and cool for approx. 1 hour. Serve with hearty rye bread or pretzels.


The ingredients should be at room temperature to ensure that they combine to form a creamy consistency. It's best to remove the ingredients from the refrigerator 30 minutes before beginning the preparation.


Vacuum the beer cheese in a suitable FRESH & SAVE vacuum box and keep it in the fridge. This keeps the cheese aromas locked up tight and prevents them from passing over to other foods.

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