• 2 lbs. sharp Cheddar cheese, at room temp.
• 2 cloves garlic, mashed
• 3 tbsp. Worcestershire sauce
• 1 tsp. dry mustard
• Tabasco to taste
• 1/2 bottle beer, or more as rec.
• 1 tsp. salt, to taste

Cut the cheese into cubes and place them in a food processor or electric mixer. Process until perfectly smooth. Add the garlic, Worcestershire, mustard, and Tabasco. Blend well. Add the beer, a little at a time, while continuing to beat the cheese, until the mixture is a good, firm spreading consistency. (Too much beer will make the cheese too fluffy.) Stir in the salt, and refrigerate. (This is a superb keeper.) Serve on small slices of rye or pumpernickel bread.

Serves 15 to 20.