Beer cheese
Photo: Wikimedia Commons · CC BY-SA 4.0

History

Johnnie Allman began serving cousin Joe Allman's beer cheese at his Driftwood Inn on the Kentucky River near Winchester in the late 1930s, a salty, cayenne-hot spread designed to keep customers drinking. Hall's on the River now operates on the Driftwood site, Winchester runs a 13-stop Beer Cheese Trail, and the spread long ago colonised Lexington menus, where it arrives with saltines and celery before dinners and ballgames alike.

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Common allergens: Dairy, Gluten

Make it at home

Yield Makes about 3 cupsHands-on 15 minTotal 2 hr 15 minDifficulty Easy

Ingredients

  • 450g extra-sharp cheddar, grated
  • 180ml flat lager or pale ale, room temperature
  • 2 cloves garlic, grated
  • 1 tsp dry mustard
  • 1 tsp Worcestershire sauce
  • 0.5 tsp cayenne, plus more to taste
  • 0.25 tsp salt

Method

  1. Let the beer sit open for 30 minutes so it flattens; cold, fizzy beer makes the spread grainy.
  2. Blitz the cheddar, garlic, mustard, Worcestershire, cayenne and salt in a food processor until crumbly.
  3. Stream in the beer with the motor running and process until the spread is smooth but still thick, about 2 minutes.
  4. Taste and push the cayenne to the edge of uncomfortable; beer cheese should bite back.
  5. Chill for at least 2 hours before serving with saltines, celery sticks and pickles.

Tip from the editors. Extra-sharp cheddar and a genuinely spicy dose of cayenne are non-negotiable; mild versions taste like plain pub cheese.

Where to eat beer cheese

Beer cheese in Lexington

Winchell's ★ 4.1

$$ AmericanSouthland Drive

Winchell's covers Southland Drive breakfasts, beer cheese and UK game days in one room, the Lexington neighbourhood standby that opens at 08:00 every day.

SignatureBeer cheese, Country breakfast

TipBreakfast runs until 11:00 weekdays and past noon on weekends; expect a wait after Saturday UK kickoffs.

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