Beer Cheese Dip as featured in KANSAS! Magazine, Vol 78, issue 4 . . . using Wiebe cheese

KANSAS CHEESEMAKERS is the title of the cheese article I wrote for the Taste section of KANSAS! Magazine, 2022, Vol. 78, Issue 4, pp. 28-33 (summer edition). Included is a guide  recipe for  assembling a charcuterie board and a recipe for Beer Cheese Dip. 

Scanned photo from magazine; Dave Leiker photographer

A CHARCUTERIE BOARD featuring WIEBE CHEESE

Like cheese, charcuterie boards have been around for a long time. It’s only recently that America has embraced the charcuterie (pronounced “shahr-kyu-tuh-ree”) trend. Fun to assemble, they are a perfect way to showcase a selection of the farmhouse cheeses produced at Wiebe Dairy. A selection that includes a variety of colors, textures, and flavors — fresh curds offering a mild taste that create a “squeak” when eaten; Cheddars, available in white, pale yellow to yellow-orange colors, that offer a smooth, firm texture and intensities that range from mild to sharp; and cheeses flavored with herbs and vegetables.

Crackers and other edibles are used in complete the board that can be used as an appetizer or for snacking.

To allow the full flavor of natural cheeses to shine through, remove them from the refrigerator about 30 minutes prior to serving, permitting them to come to room temperature.

While Wiebe cheeses, in their pre-formed shapes, are the stars of the board, this grated cheese dip makes a nice addition to the charcuterie presentation.

Beer Cheese Dip   

Yield: 3 cups+ of dip

 

INGREDIENTS

2 (8 ounce) package cream cheese, softened

1 (1 ounce) package Ranch dressing mix (equivalent to about 3 tablespoons)

8 ounces Wiebe Sharp Cheddar cheese (2 cups), grated 

1/2 cup+ light-colored beer (non-alcoholic beer works, too)

 

INSTRUCTIONS

1.   With an electric mixer, thoroughly mix the cream cheese and Ranch mix; add Wiebe grated cheese.

2.   Add 1/2 cup beer; if mixture is too thick, add a little more.

3.   Refrigerate until ready to serve. Refrigeration allows flavors to meld, and the mixture also becomes firmer. 

4.   Remove dip at least 30 minutes before serving so mixture is spreadable and full flavored.