Pub Cheese with Pretzels and Pickled Things

The type of beer you wish to use is up to you, though the Test Kitchen recommends picking something you would want to drink while eating the cheese. American light lagers fare well for their subtlety, while darker beers such as Irish stouts and brown ales can impart a nice depth of flavor. As the dip sits, it will become denser in texture (though it will be just as delicious!), so if you prefer a light and airy pub cheese, be sure to serve immediately.

Ingredients:

For the pickled carrots:

  • 1 cup (250 ml) white vinegar
  • 1/3 cup (3 oz./90 g) sugar
  • 1 cup (8 fl. oz./250 ml) water
  • 3/4 lb. (12 oz./375 g) small carrots, peeled


For the pub cheese:

  • 3/4 cup (6 fl. oz./180 ml) beer, at room temperature
  • 2 cloves garlic
  • 2 cups (8 oz./250 g) freshly grated mild cheddar cheese
  • 2 cups (8 oz./250 g) freshly grated sharp cheddar cheese
  • 1 Tbs. Dijon mustard
  • 2 Tbs. Worcestershire sauce
  • Hot sauce
  • Kosher salt
  • 1 Tbs. chopped fresh chives


To serve:

  • Gherkins
  • Radishes, halved
  • Soft pretzels, homemade or store-bought

Directions:

To make the pickled carrots, in a small saucepan over high heat, combine the vinegar, sugar and water. Bring to a boil and whisk until the sugar is fully dissolved, about 2 minutes.

In a heatsafe bowl, add the carrots and the hot vinegar mixture. Refrigerate for 1 hour or up to overnight.

To make the pub cheese, in a small bowl, add the beer and whisk for 1 minute to release the carbonation. Set aside.

With a food processor running, drop the garlic through the feed tube to mince. Turn the processor off and add the mild and sharp cheese, mustard, Worcestershire sauce and hot sauce to taste. Process until combined. With the processor still running, slowly pour in the flattened beer. Continue to process for 3 minutes, stopping the processor to scrape down the sides of the bowl as needed, until mixture is a mousse-like consistency.

Transfer to a bowl and serve immediately with gherkins, radishes, pickled carrots and soft pretzels alongside. Serves 2 to 4.

Williams Sonoma Test Kitchen