3/4 c. beer
3/4 lb. sharp Cheddar cheese
1 3/4 oz. pkg. Roquefort cheese
1/2 sm. onion
2 cloves garlic
2 tbsp. butter
1/4 tsp. salt
1/4 tsp. hot pepper sauce or generous dash of cayenne
1 tsp. Worcestershire sauce

In small saucepan heat beer slowly, almost to boiling. Cool to lukewarm. Put Cheddar, Roquefort cheese, onion and garlic through food chopper into large bowl. Add butter to mixture. Let stand at room temperature for 30 minutes to soften for easier blending. Add salt, pepper sauce and Worcestershire. Begin mixing at medium speed adding beer a little at a time. Beat mixture until smooth and fluffy. Put into jars. Cover tightly and store in refrigerator for flavors to blend. Makes 3 pounds beer cheese.