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Ingredients:

2 pounds sharp Cheddar cheese -- at room temp.
2 cloves garlic -- mashed
3 tablespoons Worcestershire sauce
1 teaspoon dry mustard
Tabasco to taste
1/2 bottle beer -- or more as rec.
1 teaspoon salt -- to taste
 

Directions:

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 pumpernickle bread. Delicious with cold, cold beer. Serves 15 to 20

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