Ingredients

  • 6 pounds natural Cheddar cheese
  • Beer
  • Directions

    Break up cheese (never use processed cheese; it becomes stringy) in small pieces and melt over hot water in a double boiler. Add enough beer to to liquify slightly. Serve in a chafing dish. Spread on toast or matzo crackers for a cocktail snack. This keeps for several weeks in the refrigerator. Reheat, adding a little beer if necessary.

    Yield: 1 pound cheese will serve 4 to 6 people

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