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| Kentucky Beer Cheese |
| 2 lbs. sharp cheddar at room temperature 4 cloves of garlic 3 tbsp. Lea and Perrins Worchestershire 1 tsp. dry mustard Tobasco to taste 1/2 bottle of beer 1/2 tsp. salt |
| 1. Cut cheese into cubes, place in a food processor and blend until smooth. 2. Add garlic, worchestershire, mustard, and Tobasco. 3. Add beer a little at a time until a firm spreading consistancy is aquired. 4. Stir in salt. Serve with rye or pumpernickle bread cubes. |
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