Hooray for it finally feeling like fall! Whether you’re off to a Chiefs watch party or looking for a cozy snack to enjoy while carving your jack-o-lantern, we’ve got just the thing for you. This month’s recipe is a easy-to-make beer cheese featuring our delicious sheep and cow’s milk blended cheese: Ruby. You can make beer cheese with just about any good melting cheese, but honestly, the Ruby MAKES this recipe. It’s ooey, gooey and has just the right amount of tang and spice.
You can buy Ruby here!
6 ounces lager or amber-style beer (We used East Forty Brewing’s Oktoberfest. See our note below about more cheese and beer in our future!)
- one 8 oz. package of cream cheese, cut into small cubes
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground mustard
- one Ruby (roughly 12 ounces), cut into small cubes
- soft or hard pretzels (we like a little bit of both)
Bring beer just to a boil in a saucepan over medium heat. Reduce to a simmer and allow to continue simmering for 2 minutes.
Whisk in cream cheese until smooth. Add in mustard and cayenne pepper.
Gradually stir in Ruby until melted. Because this is a rinded cheese, there may be a few little hunks still left at the end. Just consider these nice little cheese surprises!
Serve warm with pretzels.