Makes about 4 cups (serving a crowd?)

½ lb mild cheddar
½ lb sharp cheddar
¼ cup chopped onion
1 clove garlic, chopped
1 Tablespoon Worcestershire sauce
1 teaspoon salt
⅛ teaspoon cayenne
12 oz beer (ale is too bitter)

Special equipment

food processor


Warm cheese on low in the microwave until soft. Whirr in the food processor with the onion, garlic, Worcestershire, salt and cayenne until smooth. Now slowly whirr in the beer. Refrigerate for a few days to let the flavours blend.


Our intention was to supplement honeybutter with another spread. The previous Samhain we had served garlic butter; this time we wanted something to complement the rye. Smooth, creamy Champignon Käse would have been perfect, but at $16 a pound, it was right off. Mushroom Saga, while considerably cheaper, is too strong. We didn’t want to use chunks of cheese because the feasters would nibble on the cheese without the bread and demand more, so we had to come up with a cheesy spread, something which would work well with the rye. Browsing a handful of cookbooks, we settled on this combination which our samplers loved. Surprisingly, most could not identify the beer. It is perfect for rye, almost like eating a cheese sandwich with a beer, but we’d never dare pair it with a whitebead.