Link to article
beer cheese

Course: Side Dish | Beer Style: Lager

Potted Beer Cheese (Potted Judy)

This beer cheese recipe is similar to pimento cheese or potted cheese and comes from Heartlandia: Heritage Recipes from Portland’s The Country Cat cookbook.

Share Post


  • 1 pound sharp cheddar cheese, coarsely grated (about 4 cups)
  • 1/4 large yellow onion, coarsely grated
  • 1/4 cup mayonnaise
  • 1/2 cup beer
  • 1/4 cup olive juice (from a can of olives)
  • 4 dashes Tabasco sauce
  • Kosher salt and freshly ground black pepper
  • Crackers, for serving


  1. To make this beer cheese, in the bowl of a stand mixer fitted with the paddle attachment, combine the cheese, onion, beer, mayonnaise, olive juice, Tabasco and salt and pepper to taste.
  2. Mix on medium-low speed until soft and slightly creamy, about 5 minutes.
  3. 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.
  4. Though this family recipe is similar to a pimento or potted beer cheese, the Sappington family version is called Judy. Family legend has it that my grandpa Sappy coined the name, though no one really knows who the true Judy was.
  5. I 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." - Adam and Jackie Sappington

Suggested Recipes

Link to article
brown ale crepes

Side Dish

Barley and Brown Ale Crepes

Turntable Kitchen brings us a new spin on breakfast with barley and brown ale crepes. These can even be frozen and saved for a perfect weekend breakfast without the hassle!

Read More
beer-battered onion rings


Burgers with Smashed Avocado & Beer-Battered Onion Rings

I usually go for red onions over white or yellow for these thin, crispy, beer-battered onion rings. I love the extra sweet-pungent wallop of acid that red onions carry. I also find that they hold their form better when heated, becoming tender-crisp instead of watery or limp. Naturally, keep some extra chilled pilsner or helles on hand for serving alongside.

Read More