Beer cheese
Published: June 26, 2015 at 10:02 AM
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Serves 4
Total time: 20 mins
+ overnight draining
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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.
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Try this recipe for beer cheese, then also check out our cheese grazing board.
Ingredients
Nutrition
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4 Styrofoam cups
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4 coffee filter papers
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130g quark
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130g soft cheese
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100g blue cheese
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125ml pilsner beer
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2-4 cloves garlic
crushed (depending on how garlicky you like it)
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paprika
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to serve veggie crudités to serve toasted rye bread (not dark)
Nutrition: per serving
- kcal249
- fat19g
- carbs2.4g
- fibre0.1g
- protein13.4g
- salt2g
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Method
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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.
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step 2
Leave all the cheeses at room temperature for about an hour.
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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.
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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.
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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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