Whenever I have made beer cheese in the past, it always got gritty from the milk curdling. This was very good and was able to be heated high enough to melt the cheese but not curdle. I did not use the broccoli/cauliflower due to being allergic. I also did not add any water but used beer and chicken stock. I used sharp processed cheese (8 oz), montrey jack (8 oz) and can of Campbells chedder cheese soup. I used Heiniken beer and for more "bite" added dry mustard, red and white pepper, Tabosco sauce and Worchshire sauce. Very good!
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Whenever I have made beer cheese in the past, it always got gritty from the milk curdling. ...