The longer it sits the better it is!
2 lbs. sharp cheddar cheese, room temperature
2 cloves garlic
3 Tbl. Worcestershire sauce
1 teaspoon dry mustard
Tabasco to taste
1/2 bottle beer, darker the better
1 teaspoon salt
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 pumpernickel bread. Delicious with cold, cold beer.
Serves 15 to 20