Potted Beer Cheese (Potted Judy)
the Brewers Association
and
Heartlandia: Heritage Recipes from Portland's The Country Cat
“We serve Judy as a bar snack with crackers and on top of our burger at The Cat, but actually think its best use is as a picnic food. When preparing Judy at home, make sure you hand grate the cheese. Finally, know that Judy is best made several days in advance; her flavor only improves as she festers.”
Ingredients
- 1 pound sharp cheddar cheese coarsely grated (about 4 cups)
- ¼ large yellow onion coarsely grated
- ¼ cup mayonnaise
- ½ cup American lager
- ¼ cup olive juice from a can of olives
- 4 dashes Tabasco sauce
- Kosher salt and freshly ground black pepper to taste
- Crackers for serving
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cheese, onion, beer, mayonnaise, olive juice, Tabasco, salt, and pepper.
- Mix on medium-low speed until soft and slightly creamy, about 5 minutes.
- Transfer the Judy to an airtight container and refrigerate for at least 24 hours or up to 1 week. Bring Judy to room temperature before transferring to a serving bowl and digging in with crackers.
Adam and Jackie Sappington
This recipe comes from the cookbook Heartlandia: Heritage Recipes from Portland’s The Country Cat, which is based on husband-and-wife team Adam and Jackie Sappington’s acclaimed Portland restaurant, The Country Cat Dinner House and Bar. Adam, Executive Chef and a self-taught expert in whole animal butchery, and Jackie, Executive Pastry Chef, make food that is the definition of soulful, heartwarming comfort food.
The Brewers Association
The Brewers Association is a not-for-profit trade organization of brewers, for brewers, and by brewers. More than 3,000 U.S. brewery members and 46,000 members of the American Homebrewers Association are joined by members of the allied trade, beer wholesalers, retailers, individuals, other associate members and the Brewers Association staff to make up the Brewers Association.
