Olive Magazine

Beer cheese

Published: June 26, 2015 at 10:02 am
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  • Preparation and cooking time
    • Total time
    • + overnight draining
  • Serves 4

The addictive dish from Montreal restaurant, Joe Beef, works both as a snack to go with beer or as a starter. It's super fun to make, and can be prepared in just 20 minutes! Stock up on blue cheese, quark, soft cheese, pilsner beer and garlic for this recipe.

Nutrition:
NutrientUnit
kcal249
fat19g
carbs2.4g
fibre0.1g
protein13.4g
salt2g
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Ingredients

  • 4 Styrofoam cups
  • 4 coffee filter papers
  • 130g quark
  • 130g soft cheese
  • 100g blue cheese
  • 125ml pilsner beer
  • 2-4 cloves garlic, crushed (depending on how garlicky you like it)
  • paprika
  • to serve veggie crudités to serve  toasted rye bread (not dark)

Method

  • STEP 1

    To make cheese moulds use a small sharp knife to pierce holes in the base and sides of 4 styrofoam cups, spacing the holes about 2.5 cm apart. Dampen the coffee filter papers and line each cup with a filter.

  • STEP 2

    Leave all the cheeses at room temperature for about an hour.

  • STEP 3

    Warm the beer in a small pan then take off the heat. Put the cheeses, beer, 1 tsp salt, garlic and a hefty pinch of paprika in a food processor. Blend to smooth, stopping to scrape down the bowl as needed.

  • STEP 4

    Divide the cheese mix between the 4 lined cups. Put the cups on a small rack over a tray or large plate and put in the fridge overnight. the excess liquid will drain out of the moulds.

  • STEP 5

    To serve, unmould each cheese onto a plate, sprinkle with a little more paprika and serve with toasted rye bread and crudités.

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