Irish Pub Cheese & Tips for Charcuterie Perfection

Pub cheese is an absolutely addictive cheese spread made with Irish cheddar cheese, a bit of Irish ale, a clove of garlic, some mustard and a few seasonings. Spread it on your favorite crackers or veggies, with toasted pita wedges or little toasts … or use chunky pretzels as “dippers”. This Irish Pub Cheese is the perfect centerpiece for a charcuterie board! I know, people usually focus on meats as the stars of a charcuterie board, but (IMHO) this lovely cheese spread could totally steal the show.

Have you ever gone to a pub or small eaterie and wondered what was in that little crock of “pub cheese” they serve? I have … and strangely enough, I never guessed the secret until I stumbled over this recipe from How Sweet Eats. Before making my pub cheese, I looked at several other recipes like this one from Kerrygold, and then I decided to give it a whirl (literally!)

What do you need to make Irish Pub Cheese?

All you need to make pub cheese is a mini food processor (I love my Ninja) and a few simple ingredients.

I do recommend starting with a good quality grass-fed Irish cheddar. The first time I made this I used some ordinary cheddar I wanted to use up and it was good, but not anywhere near as amazing as when I used a flavorful, mature Irish cheddar. The Irish know their cheese! (Although I am pretty sure it’s not in my gene pool, I sometimes wonder if I might be part Irish, because I just revel in all things Irish, especially the food.)

The next thing you need is a good beer! I know, it might seem a little odd to blend cheese and beer, but believe me, a good ale is a huge part of what makes this cheese spread so spreadable and tasty. You should choose a good beer that you like to drink (because why waste beer?), but one that isn’t overly intense. A nice Irish red or brown ale is really perfect. Some recipes claim that you need to start with warm beer and let it go flat, but that just simply is not true. The first time I made my pub cheese with an Irish red that I warmed (so I could drink the rest of the COLD bottle), but on my second pub cheese voyage, I was in a hurry so I went with a cold, bubbly amber ale and it was just as good (actually, better).

Now that I’ve discovered the secret to Irish pub cheese, I think I am simply going to have to make this a staple in my house. Also, charcuterie boards are super fun … scroll down for tips for making your own beautiful charcuterie board.

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What to put on a charcuterie board?

Charcuterie boards are all the rage right now, but really, a beautiful charcuterie is quite easy to put together. Purchasing a charcuterie board at a restaurant can come with a hefty price tag, but all you need to make one at home is a pretty cutting board or tray, some meats, cheeses, crackers or toasts, fruits and veggies, plus a nice cheese spread or a dip or two, some flavorful jams and/or pickles and maybe even a few nuts. I like to pull out whatever I have in my veggie, cheese and meat drawer, then start arranging thing in an attractive way on my tray. I find it a fun creative outlet, doesn’t take long to do and you end up with an impressive, edible work of art!

Suggestions for meats:

Any cured meat will do, but here are some ideas:

• Prosciutto
• Sopressata
• Salami
• Smoked turkey slices
• Corned beef, sliced
• Smoked salmon (or other sliced, smoked meat or fish)
• Pâté

If you’re vegetarian, skip on the meats, but be aware then it’s not really a charcuterie board. We get the word charcuterie from the French words for flesh (chair) and cooked (cuit). In 15th century France, they used the word charcuterie to describe shops that sold products made from pork. Today, charcuterie boards are definitely not limited to pork and can include meats of all kinds.

Crackers or Toasts

You need some sort of bread or crackers to complement the meats and cheeses:

• Store-bought or homemade crackers or bagel chips
• Pita bread, cut into wedges and toasted
• Italian garlic bread crisps

Veggies, fruits, pickles and nuts

Try to include a wide array of colors and textures to add visual interest:

• Olives, Celery, Cucumber slices
• Carrot chips, sliced radish
• Fresh mushrooms or cauliflower florets
• Grapes, berries, orange segments or slices, pomegranate seeds, fresh pineapple wedges
• Apple or pear slices (dip in lemon water to keep from browning), fresh figs
• Dried fruit like apricots, apples, pineapple
• Pickled mixed veggies or spicy pickled green beans
• Candied walnuts or almonds, sweet hot party pecans, or any other nuts that you like

Dips, Jams, Spreads and Cheeses

• Sliced or chunks of various cheeses … marinated mozzarella, havarti or feta is always welcome!
• Irish Pub Cheese (of course!)
• Apple Hot Pepper Jam or Bourbon Raspberry Fig Jam or your favorite jam
• Herbed Bacon Sundried Tomato Cheese Spread
• Corned Beef and Chevre Spread
• Smokin’ Chipotle Pimento Cheese
• Morel Pecan Pâté

Whatever you decide to add to your homemade charcuterie board, let your heart guide you to the flavors that please you and I hope you enjoy the process of creating as much as you enjoy the process of devouring the results.