BEER CHEESE

2 lbs. sharp Cheddar cheese, at room
temp.
2 cloves garlic, mashed
3 tbsp. Worcestershire sauce
1 tsp. dry mustard
Tabasco to taste
1/2 bottle beer, or more as rec.
1 tsp. salt, to taste

Cut the cheese into cubes and place them in a food processor or electric mixer. Process until perfectly smooth. Add the garlic, Worcestershire, mustard, and tabasco. Blend well. Add the beer, a little at a time, while continuing to beat the cheese, until the mixture is a good, firm spreading consistency. (Too much beer will make the cheese too fluffy.) Stir in the salt, and refrigerate. (This is a superb keeper.) Serve on small slices of rye or pumpernickle bread. Delicious with cold, cold beer. Serves 15 to 20.