CheezeFest 2k14: Pub Cheddar
(posted by Emily) Anyone who went to Butler or lives in the Indy area knows of the magic that is t he Brew Pub 's beer cheese. A delicious, thin, cheesy fondue-type dip, served with crusty bread, it's one of the few things I wish I could have when in the Hoosier state. At Jennie's last week, pub cheese was my must-do recipe. The cheese can be thickened into a spread, or melted with beer to make a dip. I thickened the cheese at home, and left it at spread stage. Rick and I added it to our Yukon Gold Hash this morning, and it was delicious! The cheese fermented for 48 hours before it was sharp enough for my taste. In a saucepan, I heated and mixed some dark beer and agar to thicken the cheese. I added the cheddar base to the beer and mixed. Added fresh chives. Let cool in a glass tupperware and smooth the top. Enjoy! Hope you're having a great Monday! --E&R