Louisville Restaurants Forum

I seem to have lost my beer cheese mojo. I've been using the Rich O's recipe that was printed in the paper a few years ago, but lately it's been turning out with a grainy texture. Any suggestions on how to fix it?

Also; does anyone make a spread like the "Kentucky" HOT beer cheese that Kroger carries? I'd love to have the recipe.

Cheers!

Ann K wrote:I seem to have lost my beer cheese mojo. I've been using the Rich O's recipe that was printed in the paper a few years ago, but lately it's been turning out with a grainy texture. Any suggestions on how to fix it?

Also; does anyone make a spread like the "Kentucky" HOT beer cheese that Kroger carries? I'd love to have the recipe.

Cheers!

Whoa - can you share that Rich O's recipe with me?

may be the type of cheese you are using? yay for additives and preservatives, they'll mess up a good cheese sauce everytime! noticed some of the brand names aren't melting quite the same recently, so they must be doing something...

We've recently picked up a Beer Cheese at Burgers and it's been pretty yummy. Also snagged some at Jungle Jim's...I heard it was good...maybe next time I'll find out!

Don't have that recipe.
Mine is 1 block cream cheese, 1 1/2 c finely grated cheddar, dash of onion powder, dash of garlic powder, dash of cayenne, and 1/2 a beer.

Here's a link to the Rich O's recipe:

http://www.grouprecipes.com/34827/rich- ... heese.html

TrishaW wrote:Don't have that recipe.
Mine is 1 block cream cheese, 1 1/2 c finely grated cheddar, dash of onion powder, dash of garlic powder, dash of cayenne, and 1/2 a beer.

Do you melt everything together? I've seen recipes for melting and also for mixing the ingredients at room temp.

Ann K wrote:

TrishaW wrote:Don't have that recipe.
Mine is 1 block cream cheese, 1 1/2 c finely grated cheddar, dash of onion powder, dash of garlic powder, dash of cayenne, and 1/2 a beer.

Do you melt everything together? I've seen recipes for melting and also for mixing the ingredients at room temp.

Nail on the head- the trick is to do it when the broth gets to a moderate level....

Stephen D wrote:
Nail on the head- the trick is to do it when the broth gets to a moderate level....

You mean the cheese was too warm and the beer was too cold?

Well, kind-of. You want the ingredients to be as close to the same temperature as possible. This keeps the protiens in the cheese from seizing and becoming grainy. So shave the cheese up, allow it to rest at room temp for a bit. Make your broth and remove it from the direct heat and allow it too cool for a bit- but not too cool so that it won't melt the cheese. Add a bit at a time, stirring well- kinda like making buerre blanc. If it doesn't melt the cheese, place the broth back on at a low temp, just to get it where it will do its thing!

Also, did you get the same kind of cheese you used to do it with before? Many processed cheeses have additives that inhibit this process. I had a sharp cheddar pull that one on me a while back...

Lotsa Pasta and Paul's both carry beer cheese.

http://louisvillebeer.com/blog/2013/02/ ... -part-one/

And a couple recipes:

http://louisvillebeer.com/blog/2013/02/ ... e-recipes/

Thought someone might be interested...

http://www.beercheesefestival.com/