Aged Cheddar-Guinness Cheeseball
4 large shallots, thinly sliced, about 1 cup
1/2 tsp butter
1/2 cup Guinness beer, or other dark porter-style beer
4oz cream cheese, softened
8oz sharp white cheddar, grated
1 tsp Dijon mustard
1/2 cup whole hazelnuts, toasted and chopped
Sea salt and freshly cracked black pepper to taste
- Melt the butter on medium-low heat in a medium saute pan. Add shallots, and saute until they become golden and fragrant, stirring frequently to prevent burning. When shallots are fully carmelized, add the Guinness 1/4 cup at a time, stirring, and allow it to cook down and fully incorporate into the shallots. Once fully absorbed but not dry, remove from heat, transfer to a bowl, and allow shallots to cool completely.
- Once cool, stir in Dijon, cream cheese, and salt and pepper to taste. Fold in cheddar cheese and mix until completely combined. Shape into a bowl, wrap in plastic, and refrigerate for at least 2 hours before serving, or overnight.
- When ready to serve, roll ball in toasted nuts, pressing as you go to help them adhere. Serve, and enjoy!