Beer Cheese Logs Recipes

KENTUCKY BEER CHEESE

Steps:

• Open beer and bring to room temperature It is desirable to get most of the gas out of the beer, but don't let it get stale. You can heat it in the microwave a bit if you are in a hurry, but don't boil it.
• Grate cheese and garlic in a food processor.
• Switch to the mixing blade and add remaining ingredients, mixing until thoroughly blended.
• Refridgerate overnight. This really helps the flavors develop and meld properly.

BEST-EVER BEER CHEESE SOUP

Steps:

• In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
• Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
• Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
• Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
• Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

GERMAN BEER CHEESE SPREAD

Steps:

• Place cheese in a food processor; pulse until finely chopped, about 1 minute. Add Worcestershire sauce, mustard, garlic, salt and pepper. Gradually add beer while continuing to process until mixture is smooth and spreadable, about 1-1/2 minutes., Transfer to a serving bowl or gift jars. Refrigerate, covered, up to 1 week. Serve with crackers or vegetables.

CHEESE LOG

Steps:

• 1. Shred Colby-jack cheese.
• 2. Add cream cheese and seasonings to a bowl.
• 3. Mix cream cheese by hand.
• 4. Add Colby-jack cheese and, by hand, mix well.
• 5. Form into a log. Wrap cheese in Saran Wrap and place in refrigerator.
• 6. Refrigerate at least 1 hour before serving. *The flavors intensify overnight~~got a little KICK to it!

THE BEST BEER CHEESE

Steps:

• In food processor, blend cheddar, cream cheese, beer, worcestershire, chili powder, mustard, red pepper, and garlic.
• Blend for 5 minutes, or until creamy.
• Add in parsley, blend 1 more minute.
• Pour into bowl, cover, and chill in refrigerator.
• Cheese will firm.

GARLIC CHEESE LOGS

Steps:

• In a medium bowl, mix the Cheddar cheese, cream cheese, pecans, mayonnaise, lemon juice and garlic. Form into 2 or 3 logs. Sprinkle each log with paprika. Chill the logs until firm, about 2 hours.
• Slice each log into rounds as needed, and serve with crackers.

AMY'S BEER & RANCH CHEESE BALL

Steps:

• Reserve one cup of cheese.
• In a medium bowl, combine remaining ingredients (I use a hand mixer to make sure it's combined well).
• Push mixture together in the center of the bowl, making a ball shape, cover bowl, and refrigerate 2 hours or longer.
• Place a large strip of plastic wrap on the counter top.
• Sprinkle remaining cup of cheese over the center of the plastic wrap.
• Place cream cheese mixture in the center of the shredded cheese, and use plastic wrap to mold into a ball.
• Roll the ball to completely cover in shredded cheese.
• (I often use more than one cup of cheese to completely cover the cheese ball).
• Wrap the formed cheese ball in plastic wrap and refrigerate one hour or until serving.
• Serve with hearty crackers such as Wheat Thins or Triscuits.

APPETIZER BLUE CHEESE LOGS

Steps:

• Beat cream cheese until smooth. Fold in cheddar and blue cheeses. Refrigerate, covered, at least 2 hours., In a small skillet, heat butter over medium heat. Add curry powder; saute 1-2 minutes. Stir in pecans; cook and stir 1 minute. Stir in parsley. Cool slightly. Roll cheese mixture into 2 logs, each about 5 in. long. Roll logs in pecan mixture; refrigerate. Serve with crackers.

A TRIO OF CHEESE LOGS

Steps:

• Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Add the garlic and white pepper and mix until well combined. Divide the mixture into 3 even portions; return one portion to the mixer.
• For the pizza cheese log: Add the pizza blend cheese to the cream cheese mixture and mix well until combined. Remove to a work surface and roll into a log with your palms. (The mixture should be slightly sticky but thick enough to easily roll.) Put the smoked paprika on a shallow dish; roll the log in the paprika until completely coated. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour. Clean the mixer bowl and paddle.
• For the Cheddar Jack and parsley cheese log: Put a second portion of the cream cheese mixture in the mixer bowl. Add the Cheddar Jack cheese and mix well. Remove to a work surface and roll into a log with your palms. Put the dried parsley on a shallow dish and roll the cheese log in the parsley until completely coated. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour. Clean the mixer bowl and paddle.
• For the sharp Cheddar pecan cheese log: Put the last portion of the cream cheese mixture in the mixer bowl and add the extra-sharp Cheddar. Mix well. Remove to a work surface and roll into a log with your palms. Place the whole pecans down the length of the cheese log. Put the chopped pecans on a shallow dish, then roll the log in the pecans. Use your fingers to press the pecans more firmly into the cheese. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour.
• Unwrap the cheese logs and present on a large platter surrounded by plenty of crackers and cheese knives for easy self-service.

OBATZDA RECIPE

Steps:

• In a bowl, combine the Camembert, the butter and the spreadable cheese and mix everything with a fork.
• Mix with an electric mixer now or use an immersion blender.
• If the spread is too thick, add some of the beer and mix a little more.
• Spice with paprika to your liking.
• Add salt and pepper to taste.
• Cut the onions very finely, either add them to the spread if you want to eat it now or do this step right before you plan to serve the Obatzda.

GOURMET BEER CHEESE

Steps:

• Heat cream cheese and processed cheese food together in a sauce pan over low heat until melted, 5 to 10 minutes. Slowly stir beer into cheese mixture until thoroughly mixed. Add Gouda cheese, mozzarella cheese, and provolone cheese to beer-cheese mixture, stirring continually until smooth, 5 to 10 minutes. Stir Worcestershire sauce, brown sugar, horseradish, garlic, mustard, salt, and pepper into cheese mixture until well mixed and heated through, about 10 more minutes.

KRISSY'S FAMOUS DRIED BEEF CHEESE BALL OR LOG

Steps:

• Lay the Cream Cheese out to get soft at room temperature.
• Wash and Trim Green Onions, then dice them into small pieces.
• Remove dried Beef form the jar and peel or trim the rind off the edges (unless you are using a food processor) and dice into small pieces.
• Using a food processor (or by hand in a mixing bowl) combined Cream Cheese, Dried Beef, Green Onions, Accent seasoning and Worcestershire Sauce until thoroughly mixed.
• Spoon out into your hands and roll into a large ball or log.
• Next roll Cheese mixture into the crushed pecans or Cracker crumbs making sure to cover completely.
• Chill 1 hour and serve with your favorite crackers or vegetables.
• Cooking time is Chill Time.

MENG CHEESE SPREAD

Steps:

• MILD VERSION:.
• Blend the cheeses together in food processor until they are smooth in consistency and become one color. While blending, add 4 teaspoons of Worcestershire Sauce. Add the 4 remaining ingredients and blend thoroughly.
• Divide cheese mixture into 3 parts and place into 3 small deli-type storage containers. Seal the lids of the air-tight containers and refrigerate for 1-2 hours.
• Remove from refrigerator after chilling and press the cheese mixture firmly into the container and out to the edges with a small spatula.
• Sprinkle each container liberally with chili powder making certain that the the cheese spread is completely covered.
• Seal the containers again and place in refrigerator for at least 24 hours.
• Serve as a cheese spread with you favorite crackers.
• MEDIUM VERSION:.
• Add an additional 1/4 teaspoon each: red pepper; garlic powder; & paprika.
• HOT VERSION:.
• Add an additional 1/2 teaspoon each: red pepper; garlic powder; & paprika.

OHIO-STYLE BEER CHEESE

Steps:

• Melt the butter in a medium pot over medium heat. Whisk in the flour and saute for 1 minute. Stir in the garlic and cook for about 1 minute. Whisk in the beer and mustard and cook, stirring, for a few minutes until the mixture begins to simmer and thicken. Whisk in the grated cheese a little at a time. Once all the cheese has been added, continue to cook, whisking, until the sauce is smooth and just beginning to bubble, another 5 to 7 minutes. Whisk in the heavy cream and season with salt and pepper. Transfer to serving bowl and serve with soft or hard pretzels.