BEER CHEESE

1 lb. sharp Cheddar cheese, grated
1/2 C. beer
2 tsp. minced onion
1 T. Worcestershire sauce
2 garlic cloves, minced
1/2 tsp. dry mustard
1/4 tsp. hot pepper sauce

Mix all the ingredients together in a food processor or with an electric mixer. Pack the cheese into crocks or a bowl, and cover tightly. The cheese is best after at least a day's mellowing, and it keeps for a couple of weeks. Serve it with crackers or bread.