Potted Cheddar and Beer Spread

• 1-1/2 lbs (.7 kg). or 6 cups (1425 ml) extra sharp cheddar cheese, shredded
• 1 12 oz (336 grm). can beer
• 6 tbsp (90 ml) butter, softened
• 1 tbsp (15 ml) dijon mustard
• 1 tbsp (15 ml) worscestershire sauce
• 1/8 tsp (1 ml) ground red pepper (cayenne)
• 1/8 tsp (1 ml) ground nutmeg

1. In large bowl, combine cheese and beer.
2. Let stand 30 minutes or until cheese softens.
3. In food processor with knife blade attached, blend cheese mixture, butter and remaining ingredients 3 to 5 minutes until smooth.
4. Pack cheese into crocks or decorative airtight containers and store in refrigerator up to one month or in freezer up to three months.
5. To serve, let cheese stand at room temperature 30 minutes or until soft enough to spread.

extra sharp, beer, butter, mustard, worscestershire sauce, ground red pepper, ground nutmeg

Taken from online-cookbook.com/goto/cook/rpage/0010F9 (may not work)