Update: Mea culpa, mea maxima culpa. I made an error in the original ingredient quantities. The recipe should read “1 pound extra sharp cheddar.” A reader reported her cheese spread turned out too thin; you can rescue it by adding an additional 1/2 pound of cheddar and re-processing or blending. It freezes well, so increasing quantities won’t be a burden. And if it is, send the extras my way — I’ll gladly eat my mistake.
I’m, like most people I know, a true American mix. Our family tree clearly shows Irish, German and Native American branches, and I’ve heard whispers of Romany and Scots ancestry too. I love being the melting pot personified. There’s something comforting and romantic knowing I carry pieces of all those cultures with me.
Growing up, my parents made a big deal of St. Patrick’s Day. Maybe it was because our family is mostly Irish or maybe because it was just plain fun, but green definitely ruled the table. My mom managed to turn almost everything into some shade of green and we looked forward to it for weeks. These days I mostly limit green to Shamrock Shakes, but the celebration continues in other ways: we read “The Last Snake in Ireland” in our best Irish accents, blast The Chieftains on the stereo, re-read a certain classic piece of literature, and put together a large Irish/Irish-American feast. Each year we have a massive corned beef — boiled, then glazed and roasted until the edges are crispy — alongside creamy colcannon and raisin-studded soda bread.
*Bonus points if you catch the literary reference…
Ready for a week of St. Patrick’s Day-worthy recipes? If you’re planning a celebration this weekend or next Tuesday, I’ve assembled everything you need for an Irish gathering. To be helpful, I’ll present the recipes in the order I like best.
Let’s start with something new: a cheese course. The Irish make excellent cheese — Irish cheddar and Dubliner are particular favorites. Have you tried Dubliner? It’s like a cross between cheddar, Swiss and parmesan — beautifully complex. And what pairs with Irish cheese? Irish beer, of course. Specifically, Guinness.
This cheese spread draws inspiration from several versions of fromage fort — a spreadable French blend of wine and cheese. I set out to create a Guinness- and cheddar-forward tribute to my Irish roots, and the result was too good not to share. A smear of this potted cheese on onion or rye crackers is satisfying on its own, but I’ll also be using it in a potato recipe I’ll share tomorrow — you’ll want to come back for that.
The Guinness and Cheddar Potted Cheese is remarkably flavorful while very simple to make. It hints at the French fromage fort and also feels a bit like the American South’s pimiento cheese — proof that every great food culture seems to have its own iconic cheese dish. If yours doesn’t, maybe it should. Perhaps the road to greatness is paved with cheese.
*More bonus points if someone other than my sister can name the comedian I’m borrowing that line from…
Even if you don’t make everything on this week’s menu, make the Guinness and Cheddar Potted Cheese. You’ll be glad you did.
- Guinness and Cheddar Potted Cheese. A match made in heavenly Ireland.
For a printer-friendly, photo-free version of this recipe, see the original post on the blog.
Guinness and Cheddar Potted Cheese
This versatile cheese spread can be shaped into logs, balls or even shamrocks and coated with finely minced parsley. Pretty food doesn’t have to be complicated.
Ingredients:
- 1 pound extra-sharp cheddar cheese (or substitute 1/2 pound Dubliner for a more pronounced flavor)
- 1 bottle Guinness Stout (measure 1 cup for the recipe)
- 1 yellow onion
- 1/4 teaspoon dry mustard powder (such as Coleman’s)
- Freshly ground black pepper, to taste
If your cheese has any rind, trim it away and save it for flavoring soups or stocks. Cut the cheese into roughly 1/2″ slabs, then into 1/2″ cubes.
Next, prep the onion: slice off the blossom end and leave the root end intact — it helps hold the onion together while you dice. Cut the onion in half from top to root, peel away the outer skin, then make 1/4″ vertical slices toward the root. Turn the onion and slice across at 1/4″ intervals to dice.
Don’t discard the root end — place it in a labeled zipper bag and freeze it. It adds great flavor to stocks and soups.
If you have a food processor, this recipe is quick. Measure one cup of Guinness and add the stout, the diced onion, mustard powder and black pepper to the food processor bowl. Add the cubed cheese, secure the lid and process until the mixture reaches a smooth, spreadable consistency. Taste and adjust seasoning if desired.
Transfer the potted cheese to a container with a tight-fitting lid and refrigerate for at least one hour, preferably two or more, to let the flavors meld. Stored tightly covered in the refrigerator, the spread will keep for at least two weeks.
Serve on crackers, crusty bread, or use as a flavorful component in other dishes. It’s rich, creamy, and has a delightful Guinness edge.
No food processor? Alternate method
Without a food processor, this recipe requires more elbow grease but is still achievable. Finely chop the cheese and onion together as small as possible on a cutting board. Transfer the mixture to a large, sturdy bowl, add the stout, mustard powder and black pepper, then use a pastry cutter, potato masher, or the bottom of a jar to press and blend the mixture until it holds together when pinched. Pack into a container with a tight lid and refrigerate as above.