Green Goddess Cheddar Recipe

Prepare herb blend

In a food processor, combine parsley, chives, tarragon, basil, mayonnaise, Greek yogurt, anchovy paste (if using), white wine vinegar, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper. Pulse until a smooth, bright-green paste forms, scraping down sides as needed. Taste and adjust seasoning. Transfer to a bowl and refrigerate while you make the cheese sauce so flavors meld.

Shred and measure cheeses

Shred the aged cheddar and Emmenthaler and measure out so cheese is ready to add. Finely mince the garlic and set aside.

Make roux

In a medium heavy-bottomed saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons all-purpose flour and whisk continuously for 1 to 1.5 minutes until fragrant and lightly golden (do not let brown). This cooks the raw flour taste.

Add liquids

Slowly whisk in 2 cups whole milk until smooth. Next whisk in 1 cup Sam Adams Boston Lager® (or amber lager) until fully incorporated. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking often, until thickened slightly, about 3–4 minutes.

Add aromatics and seasoning

Reduce heat to low. Stir in the minced garlic and cook gently for 30–45 seconds to soften the raw edge (do not brown). Add 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon lemon juice; whisk to combine.

Finish with cheeses

Remove the pan from heat. Gradually add the shredded cheeses in small handfuls, stirring after each addition until smooth and fully melted. If the sauce looks too thick, return to very low heat and whisk in up to 2 tablespoons additional milk to reach desired consistency. Keep sauce warm on the lowest heat, stirring occasionally (do not boil).

Incorporate Green Goddess

Stir 3/4 of the prepared Green Goddess herb blend into the warm cheese sauce until evenly distributed and bright green. Reserve the remaining 1/4 for garnish or to serve on the side.

Taste the finished Green Goddess Cheddar and adjust salt and pepper as needed. If the beer flavor is too pronounced, stir in an extra teaspoon of Greek yogurt or a squeeze of lemon to balance.

Spoon the cheese onto gluten-free base, toasted bread, or serve as a dip with crackers and vegetables. Sprinkle with extra black pepper and the reserved chopped chives or parsley. Serve immediately while warm. Leftovers can be cooled, refrigerated in an airtight container for up to 3 days, and gently reheated over low heat with a splash of milk, stirring to loosen.