- 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
- 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.
- 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.
- 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.
- 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