Wisconsin Cheddar Recipe

Prepare roux

In a medium saucepan set over medium heat, melt the unsalted butter. Once melted and foamy (about 1 minute), add the gluten-free all-purpose flour and whisk constantly for 1–2 minutes until the mixture becomes fragrant and lightly golden — this cooks the raw flour taste.

Add liquids

Slowly pour in the whole milk while whisking continuously to avoid lumps. Once the milk is incorporated and the mixture is smooth, add the Sam Adams Boston Lager® in a slow stream while whisking. Increase heat slightly and bring the mixture to a gentle simmer, stirring frequently, until it thickens to a creamy, slightly coat-the-back-of-a-spoon consistency (about 3–4 minutes).

Flavor the base

Stir in the minced garlic, Dijon mustard, Worcestershire sauce, sea salt, and freshly ground black pepper. Taste and adjust seasoning — remember cheeses will add saltiness, so be conservative.

Low-heat cheese incorporation

Lower the heat to low. Gradually add the grated aged sharp cheddar, about 1/2 cup at a time, whisking or stirring with a rubber spatula until each addition melts and the sauce is smooth before adding more. After the cheddar is fully incorporated, add the grated Emmenthaler in the same manner and stir until the sauce is completely homogenous. Keep the heat low to prevent the cheese from becoming grainy or separating.

If the sauce becomes too thick, loosen it with 1–2 tablespoons of milk or beer, whisking until smooth. If it becomes slightly greasy, remove from heat and whisk in a tablespoon of cold milk to bring it back together.

Taste the finished Wisconsin Cheddar sauce and adjust seasoning with additional salt, pepper, or a splash of hot sauce if using. Stir in half of the chopped chives to incorporate their fresh flavor.

Transfer the sauce to a serving bowl or keep warm over a double boiler if serving over time. Garnish with the remaining chives and an extra crack of black pepper. Serve immediately with bread, pretzels, fries, steamed vegetables, or use as a mac & cheese base.