Prep 20 mins
Cook 0 mins
This is an all-time favorite in English Pubs. Best if aged in the refrigerator for one week. For a more upscale and refined spread, substitute brandy or cognac for the beer.
- 118.29 ml beer
- 453.59 g white cheddar cheese, grated
- 59.16 ml butter, softened
- 29.58 ml fresh chives, snipped
- 29.58 ml fresh parsley, minced
- 14.79 ml onion, grated
- 9.85 ml lemon juice
- 4.92 ml dry mustard
- 4.92 ml cayenne powder
- 3 garlic cloves, peeled halved
- In a blender or food processor, combine the beer, cheese, butter, herbs, spices and lemon juice. Process until blended and smooth.
- Spoon one-third into a crock or jar with an airtight cover. Push 2 garlic halves into the mixture. Add another one-third of the mixture. Insert 2 more garlic halves. Fill the crock with the remaining cheese mixture and insert the remaining garlic halves.
- Lay a single layer of plastic wrap over the top of the cheese mixture and press down so it is covering the entire top of the cheese mixture. Gather the remaining overlapping plastic wrap and fill the space between the cheese spread and the top of the crock. Seal the crock tightly.
- Age the cheese spread in the refrigerator and remove plastic wrap before serving. Some people remove the garlic cloves while others leave them inches Your choice.