It’s a delightful spread that starts with a mix of three gorgeous cheeses creating a marvelous layer of flavor to build upon. Sharp yet mild, nutty and buttery – cheddar, Port Salut and Fontina mingle together playfully along with spices and savory notes plus a refreshing robust beer. Grab an extra cold one or two and get ready to enjoy this classic spread!
Beer Cheese Spread has been around for generations and one spread tells you why. It’s surprisingly simple to make and perfect to have on hand for easy entertaining.
Earlier versions of this spread are made only using cheddar cheese, but the addition of both buttery and nutty cheeses add a nice balance. Begin with a blend of soft and semi-soft cheeses adding cheddar for its sharp pungent taste, along with Port Salut with its creamy, buttery layers plus Fontina for a nutty quality.
Toss in garlic and Worcestershire sauce plus some spice from dry mustard and cayenne pepper. Then pour in your favorite bold beer or ale. Blended together you’ve got a spread that delivers a multitude of flavors that grow richer and more complex as they hang out in your fridge. Serve the spread solo on a cracker or top with fresh fruit….
….or whip up a batch of small biscuits and add a bit of bacon. Any way you serve it, it’s a delicious addition to your appetizer tray!
Beer Cheese Spread
Some recipes for this spread are made using only sharp cheddar cheese. The addition of both buttery and nutty cheeses add a nice, smooth balance.
1 teaspoon olive oil
1 tablespoon minced garlic, about 3 large cloves
1 teaspoon kosher salt, divided
3-½ cubed sharp cheddar cheese, about 1 pound at room temperature
1-¾ cup cubed Port Salut cheese, about ⅔ pound at room temperature
2 cups cubed Fontina cheese, about ¾ pound at room temperature
3 tablespoons Worcestershire sauce
1 teaspoon dry mustard
¾ teaspoon cayenne pepper
½ to ¾ cup beer or ale
Warm the olive oil in a small skillet over medium heat. Add the minced garlic and sauté until lightly golden, about 3 to 4 minutes. Transfer the garlic to a cutting board, sprinkle with ½ teaspoon kosher salt and drizzle the any olive oil left in the pan. Finely mince the garlic together with the salt and olive oil. Set aside to cool completely.
Place the cubed cheddar cheese, Port Salut, and the Fontina cheese in a large mixing bowl of a stand mixer. Beat the cheese starting on low for about 2 minutes, then on medium until the cheeses are blended together and very smooth, about 5 to 7 minutes. Scrape down the sides and bottom of the bowl as needed.
Add the Worcestershire sauce along with the dry mustard and cayenne pepper blending into the cheese on medium speed.
Pour in ½ cup of the beer, blending in on low speed, adding more of the beer to reach a desired spreading consistency.
Check for seasoning, adding the remaining ½ teaspoon kosher salt if needed.
Makes about 5 cups. Keep the beer cheese spread refrigerated. The cheese spread will firm once chilled – let the cheese set out at room temperature about 15 to 20 minutes to soften up a bit, making it easier to spread.
Beer Cheese Spread
Equipment
- Electric mixer
Ingredients
- 1 teaspoon olive oil
- 1 tablespoon minced garlic, about 3 large cloves
- 1 teaspoon kosher salt, divided
- 3-½ cups cubed sharp cheddar cheese, about 1 pound at room temperature
- 1-¾ cups cubed Port Salut cheese, about ⅔ pound at room temperature
- 2 cups cubed Fontina cheese, about ¾ pound at room temperature
- 3 tablespoons Worcestershire sauce
- 1 teaspoon dry mustard
- ¾ teaspoon cayenne pepper
- ½ to ¾ cup beer or ale
Instructions
- Warm the olive oil in a small skillet over medium heat. Add the minced garlic and sauté until lightly golden, about 3 to 4 minutes. Transfer the garlic to a cutting board, sprinkle with ½ teaspoon kosher salt and drizzle the any olive oil left in the pan. Finely mince the garlic together with the salt and olive oil. Set aside to cool completely.
- Place the cubed cheddar cheese, Port Salut, and the Fontina cheese in a large mixing bowl of a stand mixer. Beat the cheese starting on low for about 2 minutes, then on medium until the cheeses are blended together and very smooth, about 5 to 7 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add the Worcestershire sauce along with the dry mustard and cayenne pepper blending into the cheese on medium speed.
- Pour in ½ cup of the beer, blending in on low speed, adding more of the beer to reach a desired spreading consistency.
- Check for seasoning, adding the remaining ½ teaspoon kosher salt if needed.
- Keep refrigerated. The cheese spread will firm once chilled. You can let the cheese set out at room temperature about 15 to 20 minutes to soften up a bit, making it easier to spread.
