• 32 oz. block sharp cheddar cheese
  • 3 cloves garlic
  • 1 tsp. cayenne pepper
  • 1 Tbsp. smoked paprika
  • 1 tsp. kosher salt
  • 8-12 oz. lager or pilsner beer (not “light” beer)


  1. Grate cheese on the medium-size side of a box grater. Pulse garlic cloves in a food processor 3-4 times until they’re chopped into small bits, but not quite a paste.
  2. Add the cheese, cayenne, paprika and salt. Pulse 3-4 times or until just combined.
  3. With food processor running, slowly pour the beer through the chute until cheese mixture is smooth and creamy, using more beer for a drier aged cheese, less for one that is more moist. (Be careful not to over-mix or the spread may separate).
  4. Serve cold with raw veggies, crackers or pretzels.


Recipe provided by:
Chef Sara Bradley, Freight House (Paducah, KY)