Potted Cheese

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Directions

Place cheese, mustard and beer in a mixing bowl; stir to combine. Let stand 1 hour.
In the bowl of a food processor fitted with a metal blade, process butter and cream cheese until light. Add beer/cheese mixture, Worcestershire sauce and cayenne pepper. Process until smooth. Season with black pepper as needed. Pack into small crocks or ramekins. Refrigerate up to 2 weeks. Serve at room temperature.

Serving idea: Garnish tops with paprika. Place a small amount of paprika in a tea strainer or small mesh sieve. Use a simple stencil to create a pattern by tapping strainer over stencil-topped crock. Gently lift to reveal pattern.