Irish Pub Cheese Recipe
Creamy Irish Pub Cheese comes together in minutes and with a few simple ingredients, then rests in the refrigerator for 30 minutes to develop that pub-style bite you’d expect from an authentic Irish pub. Sharp Irish cheddar, cream cheese, Worcestershire sauce, prepared horseradish and a splash of amber beer create a creamy, tangy Irish snack.
What is Irish Pub Cheese?
Irish Pub Cheese is a creamy, tangy cheese spread that typically consists of sharp aged Irish cheddar cheese, cream cheese, a dash of Worcestershire sauce, horseradish and a splash of beer. It is usually served slightly chilled with warm soft pretzels, crunchy pretzels, crackers or vegetables.
Ingredients for homemade Pub Cheese
- Cheese – extra sharp or sharp Irish cheddar is best because it is more tangy, sharper and creamy. In Ireland, cows are raised on lush green pastures and Irish cheeses tend to be more flavorful and less processed than American cheeses.
- Cream cheese – including a small amount of cream cheese contributes to the creaminess of the pub dip
- Mustard- prepared, whole grain mustard is most authentic and gives the Irish beer cheese spread a little tangy flavor
- Worcestershire sauce – just a splash for the savory, earthy umami flavor
- Horseradish – prepared horseradish finishes out the flavor profile offering a light but pungent peppery taste
- Beer-the traditional and most popular type of beer used in Ireland for pub cheese is Harp’s Lager. Harp’s is hard to find in the US, so you may substitute with a similar type of beer including amber beer, pale ale, or red ale. You can also use Guinness Stout which gives a deeper beer flavor.
How to make Pub Cheese at home
In order to achieve a truly authentic pub flavor and texture, use a high-quality Irish cheddar and make sure the beer is flat. This is an overview; see the recipe card below for exact ingredient measurements.
- Pour the beer into a glass or bowl and let it rest at room temperature until it goes flat. Why? Flat beer acts as a binding agent, creates a spreadable textue and prevents the cheese from foaming in the food processor.
- Meanwhile, combine the remaining ingredients in the food processor, pulsing and scraping down the sides until well combined
- Drizzle in the flat beer in one ounce increments; taste it in between to determine if you want more of the ale flavor and until the consistency reaches your desired level
- For best results, cover and refrigerate for 30 minutes. When ready to serve, allow to come to room temperature, garnish with chopped chives (optional) and serve
FAQ’s
Irish cheese is usually in the deli section or the import section of your grocer.
A block of aged extra sharp or sharp cheddar cheese can be used in place of Irish cheese. Note that if you use an American cheddar, your pub cheese will be more orange in color due to the annatto that is added to the cheese.
Yes, but flavor will not be as earthy and robust. You can use a non-alcoholic beer, a splash of chicken broth or a dash of milk.
Serving Suggestions
This popular Irish pub grub goes beautifully as an appetizer with warm salted pretzels, crunchy pretzels, warm bread, bagels, crackers or vegetables. It is also a nice addition to a charcuterie board with salty cured meats, sweet grapes, and honey.
This is always a favorite on Game Days and St. Patrick’s Day! Start your St. Patrick’s Day off with a pub cheese snack, then move onto more hearty dishes like Irish Americn Guinness Beef Stew, braised Cabbage, a slice of Irish soda bread or a big bowl of Colcannon.
Make ahead and storage
Homemade Irish cheese spread can be made up to 3-5 days in advance. Allow it to come to room temperature before serving. Freezing is not recommended because the texture changes and turns grainy.
Irish Pub Cheese
Equipment
- Food Processor
Ingredients
- 14 ounces Extra sharp Irish Cheddar
- 4 ounces cream cheese, softened
- 1-4 ounces flat beer (lager, amber, pale ale or stout) (see recipe notes for suggestions)
- 1½ teaspoons prepared whole grain mustard
- 1 teaspoon Worcestershire sauce
- 1-1 ½ teaspoons prepared horseradish
- chives, optional – for garnish
- Cayenne pepper (optional)
- Salt to taste
Instructions
- Open the beer and pour half of it into a glass or mixing bowl; let it sit at room temperature until it goes flat. To expedite this process you can add a pinch of salt and whisk it vigorously for about 2-3 minutes, then let it rest at room temperature for about 30 minutes.1-4 ounces flat beer (lager, amber, pale ale or stout)
- Tear or cut the Irish cheese into small pieces and pulse in food processor until the mixture is creamy14 ounces Extra sharp Irish Cheddar
- Add remaining ingredients EXCEPT THE BEER and pulse until mixture is well combined. Scrape down the side of the processor occasionally.4 ounces cream cheese, softened, 1½ teaspoons prepared whole grain mustard, 1 teaspoon Worcestershire sauce, 1-1 ½ teaspoons prepared horseradish, Cayenne pepper (optional)
- With food processor on, gradually drizzle in beer one ounce at a time. (Taste it after each ounce to see if you want to add more)
- For best results, transfer the cheese spread to a container and cover it; let it rest in the fridge for about 30 minutes. When ready to serve allow the pub cheese to come to room temperature and taste it for salt. Add a little salt now if you like and stir the cheese well. If you don't have time to refrigerate it, taste for salt, adjust and serve it immediately. It will still be delicious!Salt to taste
- Garnish with chopped chives and serve with pretzels, bread or the chip of your choice.chives, optional – for garnish
