You could buy pub cheese from the refrigerated section near the deli, or you could make this creamy, smoky, beer-and-bourbon-spiked version yourself! I got this recipe from Chef Jonathan Lundy in Kentucky, and it’s a keeper. Lundy comes from family long-known for good recipes–starting with his great-great-grandfather William Monroe Wright, founder of the Calumet Baking Powder company, and a cousin of flight-tastic Wilbur and Orville Wright. William sold his baking powder company to General Foods for $40 million back in 1929 and used the profits to create the Calumet Farm racing stables in Kentucky. (The most successful in American history, with six Kentucky Derby winners.) Lundy likes to make this spread using a bottle of Kentucky Bourbon Barrel Ale from Alltech Lexington Brewing and Distilling Co., but you can substitute another barrel-aged ale. I love this pub cheese with carrot and celery sticks. But I also make my own cheddar crackers with it–sooooo easy: just butter, this cheese and flour. Do try both recipes!
- • 14 oz sharp yellow cheddar cheese
- • 4 oz smoked cheddar cheese
- • 8 oz cream cheese, softened
- • 2 Tbsp caramelized onions
- • 12-oz bottle of Kentucky Bourbon Barrel Ale (from Alltech Lexington Brewing and Distilling Co.) or a bottle of your favorite ale
- • 1 Tbsp bourbon
- • 1/2 tsp freshly-ground black peppercorn
- • 1/2 tsp salt
- • 1/2 tsp onion powder
- • 1/2 tsp garlic powder
- • 2 Tbsp paprika
- • 1/2 tsp cayenne pepper powder
- Shred yellow and smoked cheddar cheese.
- In a food processor, puree cream cheese, shredded cheese and caramelized onions
- With processor running, slowly add beer
- Stop processor and scrape down sides. Turn machine back on and repeat as needed until you’ve achieved a smooth consistency
- Add remaining ingredients and continue to puree
- Store in crock in refrigerator. Flavors develop and improve over a few days time. Cheese will keep for two weeks. Serve with fresh-cut crudites, and use some of it to make my yummy cheddar crackers.
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