In addition to the excellent spiritual fulfillment in worship and Frank’s teaching, our trip to Kentucky for Sukkot was a ton of fun.  Besides being introduced to Leonard Newlin’s ‘Kentucky Krack,’ our host, Wade Barrow, served up some beer cheese and pretzel crackers on two occasions.

Now, beer cheese may be common in other parts of the country, but in the backwoods of South Carolina, we’ve never heard of such!  After I had a few addictive bites, I read the ingredients list and determined that it was easy enough to make and announced that I would try as soon as I got home.  Besides, at the $5-$8 per container they were paying, I figured if I could break the code, I could save them enough for their daughter’s college education…  LOL!

Well, today I got the itch and it is every bit as easy as I thought!

The largest chunk of cheese available to us was a round of goat cheddar we made about 18 months ago.  I had to trim up the edges where some mold sneaked in and discovered that flavor to be exceptional… We used almost a quarter of the round (maybe a pound?) and munched the rest.  Mmmm!

The addictive recipe is pretty simple:

A block of cheddar, shredded into a food processor, add cayenne pepper and fresh garlic to taste, then add beer in small quantities while processing until it is a nice spreadable consistency.

Variations are endless…

Type/flavor of cheese, choice of spices…  I can see options of onion, garlic, pepper, curry, etc..  And, different beers…   I used an available Corona, but a stout or pale ale would be good options.

Once everything is pureed, put in a serving container and chill.  Try not to eat it all before the special event.

We had some out today during our home fellowship Torah Study.  It was a big hit…

So, not a ‘normal’ post, but fun, nonetheless. If you make some, tell us about it!!

Shavua tov.