Beer Cheese

1 pound mild cheddar (shredded)
1 pound extra sharp cheddar (shredded)
1 tablespoon dry mustard
2 1/2 teaspoons garlic powder
1/2 teaspoon salt
Freshly ground pepper - to taste
2 tablespoons Worcestershire sauce
4 dashes Tabasco sauce, or to taste
12 ounces beer (warm)

Place both cheeses in a large bowl. Mix in dry ingredients, then cover with plastic wrap and place in refrigerator for about 1-2 hours, mixing two or three times.

Using a food processor or blender, process/blend until very smooth. You have to do this in 1-4 batches, depending on the size of the processor/blender. When smooth, store in containers (I use old Pommery Mustarde de Meaux crocks) in the refrigerator for 2-3 days to allow the flavors to blend (if you can wait that long).

Serve at room temp. on crackers.

While blending, you can add additional Tabasco sauce, if desired.