Thursday, April 07, 2016

Pub Cheese

It's been a while since I posted a food entry here on the blog.This one is worthy. No recipe makes to the blog unless it has been tested and approved right here in The Country Bunker Test Kitchen®. We try to maintain a brand reputation you know. First some background.

For years we've enjoyed a smooth chilled cheese spread with pretzels or on a variety of crackers. At the local grocer it was on the expensive side for the packaged amount. 

A few brands stood out. We rated this one highly. Here's another we enjoyed over the years.

My favorite brand began in a small tavern located in Marshall Michigan called WIn Schuler's. While I never ate a meal at Schuler's (she had a few times) their Cheese spread snack was made widely available at the grocery store under the brand "Win Schuler's Bar Scheese".

Never did we think of making something such as this at home until we stumbled on a great recipe that beat all the grocery store choices. It is not a mimic recipe meant to taste like one of the others mentioned.

It's a hobby here at The Country Bunker® to create or make good food right on the premises that is equal to or better than what is served up in restaurants or sold at the local grocer. It is not as much about cost as it is about fun, experimentation, togetherness and of course, results.

We like to exactly know what goes in, taste, take notes, experiment, make improvements and get the recipe right where we want it.

Recently we came across this recipe for Bar Cheese that is so outstanding I want to share it.

The Original Recipe:
1/2 Cup Beer (use the cheap stuff)
1lb. Extra Sharp Cheddar
1/4 Cup Minced Onion
2T Ketchup
1T Dijon Mustard
1T Worchestershire
1 1/2 t Hot Sauce (we use Siraracha)
1 Minced Garlic Clove
1 Food Processor
Note: We make 1/2 of the recipe at at a time to keep from wasting any.

Boil the beer and allow it to cool.

Grate the cheese using the processor blade or do it by hand.

Mix all ingredients in the food processor for 1.5 minutes. This time I added 3 diced jalapeños. Experiment as you wish.

After blending drizzle in the beer, mix for another minute.

I saved half the diced jalapeño until the end for added chunkiness.

This may be enjoyed immediately but my preference is to chill it down first. This is the second batch we made and adding the jalapeño proved to be a good move.

In the future we will try adding other enhancers such as bacon, other peppers and maybe even fresh horseradish.


Jonathan said...

This is news I can use.

Carl from Chicago said...

This looks great. Bring some to the Bears tailgate for the home opener!

Gerry from Valpo said...

Made another batch tonight...I swear you can dip an old sneaker in this and…never mind….