Vampire Slayer Pub Cheese
Making pub cheese from scratch is so easy, and once you go homemade, you might not go back to anything on the shelf again! Our Vampire Slayer cheddar is a fantastic base for adding a big hit of garlic to a classic pub cheese recipe that uses brown ale as a foundation. We also used our creamy fresh Fromage Blanc to create a super spreadable blend.
A few minutes with a food processor and you’ll be ready to go! Serve pub cheese with any of your favorite dippers. We couldn’t resist adding a little Halloween flavor to our bell pepper bowl.
You can also use our pub cheese to make all kinds of hot appetizers! Add to bread slices and broil until bubbly for an easy cheesy crostini, stuff into mushrooms or baby sweet peppers with a lil smokey sausage and bake at 400 for 10 minutes or until cheese is bubbly and golden.
- 8oz Face Rock Vampire Slayer Cheddar
- 2 oz Face Rock Fromage Blanc, Classic
- ¼ cup brown ale (we used Occidental Altbier)
- 1.5 tsp Dijon mustard
- 1 tsp smoked paprika
- Dash Worcestershire sauce
Cut or break the cheddar block into chunks and place in a food processer. Pulse until the cheese is crumbly.
Add remaining ingredients and blend until smooth, scraping the sides if needed to incorporate all ingredients.
Serve with dippers of your choice, we like large pretzels, pita chips, veggie sticks and sliced sourdough.
Garlic Olive Fromage Blanc: Our Garlic Olive Fromage Blanc took home the 3rd place ribbon at the 2015 American Cheese Society Awards in its category.
Similar to cream cheese (but with less fat and less processing), our Garlic Olive Fromage Blanc is a soft, fresh, spreadable cheese that stands out with a savory and unforgettable combination of garlic and black olives.
Classic Fromage Blanc: Like cream cheese, our Face Rock Fromage Blanc Original flavor is a soft, fresh, spreadable cheese with a hint of sweetness. Swap out for cream cheese in recipes. Perfect when paired with your breakfast bagel or drizzled with honey over pears or apples!