Warning: Preparing this recipe may create a mess on your working surface! Use a nice dark stout or porter beer for extra flavor.
- about 8 ounces hard white or yellow cheese (colby, Monterey Jack)
- about 8 ounces hard orange cheese (cheddar)
- 1/2 cup beer
- 1/2 cup softened margarine
- 1 clove garlic, finely minced
- dash hot sauce
- three dashes each dill seeds and celery seeds
- two cups chopped walnuts (optional)
- parsley or cilantro (optional)
Measure out the beer, then pour the remaining beer into a glass and drink it as you work. Grate the cheeses. In a large mixing bowl, cream together the cheeses, beer, and margarine until it is a large mess, about the consistency of strawberry preserves. Add the garlic, hot sauce (optional), and seeds and mix with a spoon or rubber spatula.
Pack into crocks or coffee cups, top with walnuts and parsley, and serve chilled; or chill in the mixing bowl, form into balls or a log, coat with walnuts, and top with parsley.
Will fill about four 6-ounce crocks, four coffee cups, or two lattè cups. Recipe can be halved or doubled.
Garlic is wonderful, and usually I don't skimp, but you really, really don't need more than one clove for this recipe.
The cheese should be used within three or four days of preparing.
Serve on a cheese tray with blunt knives; the cheese is great with whole-grain crackers and apples.
When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.