Cheese & Ale Spread Recipe

Roast garlic (if not already roasted)

Preheat oven to 400°F (200°C). Slice the top off a head of garlic to expose the cloves, drizzle with 1 tsp olive oil, wrap in foil and roast 35-40 minutes until soft and golden. Let cool, then squeeze out 8 cloves. (If you have pre-roasted garlic, skip this step.)

Prepare cheeses

Let both blocks of cream cheese sit at room temperature until soft (about 20–30 minutes). Grate the sharp cheddar and set aside.

Combine spread ingredients

In a medium bowl (or the bowl of a stand mixer fitted with the paddle), combine the softened cream cheeses, roasted garlic cloves, Dijon mustard, Worcestershire sauce, lemon juice, and ale. Beat on medium speed until mostly smooth, scraping the bowl as needed (about 1–2 minutes by mixer or 2–3 minutes by hand with a sturdy spatula).

Incorporate cheddar and adjust texture

Fold in the grated sharp cheddar and the 2 tablespoons of cream (or milk) until evenly distributed. If the mixture is very stiff, add an additional teaspoon of cream or a splash more ale, 1 tsp at a time, until spreadable but still thick.

Season and finish

Stir in the finely chopped chives, butter (softened), salt, and pepper. Taste and adjust seasoning — add more salt or a touch more Worcestershire or lemon if desired. Mix until butter is fully incorporated and the spread is creamy and cohesive.

Chill (optional)

For best flavor melding, cover and chill the spread for at least 1 hour. If serving immediately, transfer to serving bowl and proceed to toasting baguette.

Prepare baguette slices: Preheat oven to 425°F (220°C). Arrange baguette slices on a baking sheet, brush lightly with olive oil (or melted butter) and place in the oven for 6–8 minutes, flipping halfway, until edges are golden and crisp. Remove and cool slightly.

Assemble platter: Transfer the chilled or room-temperature Cheese & Ale Spread to a shallow serving bowl. Garnish with extra chopped chives. Arrange toasted baguette slices and crackers around the bowl.

Serve: Provide a small butter or cheese knife for spreading. The spread can be served chilled or at room temperature. Leftovers keep tightly covered in the fridge for up to 4 days; bring to room temperature before serving for best texture.