There is really nothing better for a wet and rainy Northwest Thanksgiving than German Beer Cheese as a part of your pre-thanksgiving servings. This particular recipe is simple to prepare and will serve a group of 12 no-problem!

Prep Time: 15-minutes | Cook Time: 10-minutes

Ingredients:

1/2lb Sharp Cheddar Cheese
1/2lb Gruyere Cheese
1/4 – Cup crumbled Gorgonzola Cheese
2 – Tbsp Worcestershire Sauce
1 – Tbsp Hot Sauce (your preferred)
2 – Tbsp German Brown Mustard
1 – Cup Lager or preferred beer
Pinch of ground cloves
Fresh cracked pepper to taste

Preparation:

In a large mixing bowl, grate extra-sharp cheddar and Gruyere.  Add the crumbled Gorgonzola and flour. With your hands, mix the grated cheeses until evenly covered with the flour.

In a medium sauce pan, heat to medium high temperature. Pour the beer in and bring to a gentle boil. Once the beer is lightly boiling add the cheese mixture a handful at a time. Be sure to continuously stir in a figure-eight motion to evenly melt.

Once you have added all of your cheese mixture, add in the mustard, Worcestershire, and hot sauce. Add a pinch of ground cloves and with a pepper grinder – crack about a tsp of fresh pepper and give a final good stir.

You’ll want to serve this cheese in a continuously heated serving pot. I use a miniature crock-pot to keep the cheese hot.

Serve with Knockwurst or Bratwurst and a crusty bread of your choice. Enjoy!

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