1 1/2 lbs. sharp cheese, grated
1/4 lb. Roquefort or blue cheese
1 tsp. dry mustard
2 tbsp. soft butter
1 tsp. Worcestershire sauce
2 tsp. grated onions or chives
1 (12 oz.) bottle beer
1 (3 to 5 lb.) loaf round or oval rye bread
An extra loaf of party rye
Paprika
Parsley

Hollow out the big bread, reserving as much as possible to slice thinly for the dip. "Sawtooth" the crust as you would a watermelon. While you are doing this, put all ingredients except beer in a bowl to soften; 30 minutes or longer. Add beer slowly and beat until smooth and fluffy. Fill bread bowl with this mix; garnish with paprika and parsley and refrigerate. Serve on a big bread board with reserved, sliced bread.