Do you have a family recipe that's been passed down the family tree?
Here is one I make often it's called Bierkäs translates to beer cheese spread
1 cup cream cheese, softened (not from frozen)
1 cup sharp cheddar, grate it finely
2 to 3 tablespoons unsalted butter, softened, not melted
2 to 3 tablespoons beer your choice, but I found a lager beer taste best
1 small onion, very finely minced
1 to 2 teaspoons sweet paprika and a pinch smoked paprika
1/2 to 1 teaspoon caraway seeds, lightly crushed
1/2 teaspoon Dijon mustard. If I run out of this I skip this or use a spicy mustard
Salt and black pepper to taste
Chives or parsley, finely chopped, technically its garnish, but I stir it in. I believe it boost the flavor. I don't care about making food pretty
Beat the cream cheese and butter until smooth.
Stir in the grated cheddar until combined.
Add beer 1 tablespoon at a time until spreadable.
Mix in onion (or onion powder), paprika, crushed caraway, and mustard. Season to taste.
Chill 30 minutes to meld flavors. Garnish and serve with rye, pumpernickel, or pretzels.
Tip: if you want a more old fashion taste and texture. Just replace part of the cream cheese with 1/2 cup of farmer cheese.
Now I have a old fashion stonewall cool basement and it is just right to age cheese the old fashion way. But you can use a refrigerator for you modern folks
First, get your jars or crock really clean — wash them in hot, soapy water, rinse, then pour boiling water over them. Dry everything with a clean towel.
Spoon the spread into a clean stoneware crock or glass jar, leaving about half an inch to an inch of space at the top. Smooth the surface with a spatula.
Lay a piece of parchment or wax paper directly on top of the spread so it isn’t exposed to air. Then cover the container with a loose lid or a breathable cloth. This keeps dust and bugs out but lets gases escape.
Put the jar in the coolest spot in your basement, away from walls and any sun. Aim for about 50–60°F if you can.
Check it every day. Stir it gently once a day, skim off any liquid that collects on the surface, and if you see a thin white, yeasty film you can scrape it off with a clean spoon. If you see colored mold (green or black) or it smells really bad, toss it.
Leave it 2 to 5 days for a mild flavor, or 5 to 10 days if you want it tangier. If your basement runs warmer than 60°F, shorten the time to 1 to 3 days.
Before serving, scrape off any harmless surface film, give it a stir, and let it sit at room temperature for 15 to 30 minutes. If you’re not eating it within a day, pop the finished spread into the fridge.
The Ingredients
1 cup cream cheese, softened (not from frozen)
1 cup sharp cheddar, grate it finely
2 to 3 tablespoons unsalted butter, softened, not melted
2 to 3 tablespoons beer your choice, but I found a lager beer taste best
1 small onion, very finely minced
1 to 2 teaspoons sweet paprika and a pinch smoked paprika
1/2 to 1 teaspoon caraway seeds, lightly crushed
1/2 teaspoon Dijon mustard. If I run out of this I skip this or use a spicy mustard
Salt and black pepper to taste
Chives or parsley, finely chopped, technically its garnish, but I stir it in. I believe it boost the flavor. I don't care about making food pretty
Directions
Beat the cream cheese and butter until smooth.
Stir in the grated cheddar until combined.
Add beer 1 tablespoon at a time until spreadable.
Mix in onion (or onion powder), paprika, crushed caraway, and mustard. Season to taste.
Chill 30 minutes to meld flavors. Garnish and serve with rye, pumpernickel, or pretzels.
Tip: if you want a more old fashion taste and texture. Just replace part of the cream cheese with 1/2 cup of farmer cheese.
Aging the cheese
Now I have a old fashion stonewall cool basement and it is just right to age cheese the old fashion way. But you can use a refrigerator for you modern folks
First, get your jars or crock really clean — wash them in hot, soapy water, rinse, then pour boiling water over them. Dry everything with a clean towel.
Spoon the spread into a clean stoneware crock or glass jar, leaving about half an inch to an inch of space at the top. Smooth the surface with a spatula.
Lay a piece of parchment or wax paper directly on top of the spread so it isn’t exposed to air. Then cover the container with a loose lid or a breathable cloth. This keeps dust and bugs out but lets gases escape.
Put the jar in the coolest spot in your basement, away from walls and any sun. Aim for about 50–60°F if you can.
Check it every day. Stir it gently once a day, skim off any liquid that collects on the surface, and if you see a thin white, yeasty film you can scrape it off with a clean spoon. If you see colored mold (green or black) or it smells really bad, toss it.
Leave it 2 to 5 days for a mild flavor, or 5 to 10 days if you want it tangier. If your basement runs warmer than 60°F, shorten the time to 1 to 3 days.
Before serving, scrape off any harmless surface film, give it a stir, and let it sit at room temperature for 15 to 30 minutes. If you’re not eating it within a day, pop the finished spread into the fridge.
