Originally published in the famous cookbook BE MILWAUKEE’S GUEST c. 1959
• 1 lb Aged Wisconsin Cheddar Cheese (shredded or cubed)
• 1 T Butter
• ¼ t Salt
• ¼ t Paprika
• ½ t Dry Mustard
• Dash of Black Pepper
• 1 t Colonel Pabst Worcestershire Sauce
• ½ Cup Beer
Melt cheese in a double boiler with butter, salt, paprika, dry mustard
and black pepper. In a separate bowl, combine the Colonel Pabst
Worcestershire sauce with the beer. Slowly add beer mixture to cheese,
stirring constantly until smooth. Serve on thick slices of buttered toast.
This is a traditional Milwaukee Sunday night supper. Served with crackers, it is also a delicious appetizer.
BEER RECOMMENDATION: Hefeweizen