2 cups (8 ounces) Wisconsin Sharp Cheddar Cheese, shredded
2 cups (8 ounces) Wisconsin Swiss Cheese, shredded
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1 clove garlic, minced
1/2 cup dark German or other beer
Assorted rye or pumpernickel crackers, breadsticks, or rye bread rounds
Bring cheeses to room temperature; place in a food processor bowl fitted with metal blade. Add Worcestershire sauce, mustard, and garlic. Pulse until combined. Add beer and process until smooth, 2 to 3 minutes. Pack in crocks or decorative jars; refrigerate overnight to blend flavors.
Bring to room temperature and serve with crackers or bread rounds.
This recipe courtesy of Wisconsin Milk Marketing Board.