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Beer Cheese

4 1/2 ounces (130 g) quark cheese
4 1/2 ounces (130 g) cream cheese
3 1/2 ounces (100 g) blue cheese
1/2 cup (125 ml) pilsner beer
1 teaspoon salt
1/2 clove garlic, finely minced
Hefty pinch of paprika
Rye bread slices panfried in butter and rubbed with a garlic clove
Pickled cherry or banana peppers
Sour Crudites


Leave the cheeses at room temperature for about 1 hour. In a small pot, warm the beer over medium heat and then remove from the heat. In a food processor, combine the cheeses, beer, salt, garlic, and paprika and process until smooth and homogenous, stopping to scrape down the sides of the bowl as needed. If you are using Styrofoam cups (see note above), use a hot nail or small pointed knife blade to poke holes in each cup, spacing them every square inch (2.5 cm). You should have about 30 holes. Dampen the coffee filters, and line each perforated Styrofoam cup or drainage cup with a filter. Divide the cheese mixture into 4 equal portions, and put a portion in each lined cup. Put the cups on a rimmed plate, cover with plastic wrap, and refrigerate overnight. Unmold the cheeses and place each portion on a plate. Serve with the rye bread, pickled peppers, and crudites.

Source: www.epicurious.com