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Effie’s Pub Cheese

A twist on the classic pub cheese. This recipe is a little less tangy than store bought pub cheese, but we love how the sharpness of the cheese really shines in this recipe - with just the right amount of subtle heat!



Effie’s Pub Cheese

  • 6 oz. Sharp Cheddar cheese
  • 6 oz. Aged Gouda cheese
  • 4 oz. Cream cheese
  • 2 t. Mustard powder
  • 2 t. Smoky paprika
  • ½ t. Cracked black pepper
  • 4 oz. Pale Ale
  • 1 T. Chopped chives or spring onions (optional)
  • 1 pkg. Effie's Walnut Biscuits

Grate the Cheddar and Gouda on the larger side of a box grater.

Place the grated cheese in the food processor along with the cream cheese and process until the cheese breaks down to a fine chop. Add the mustard powder, paprika, black pepper and ale. Process to a smooth paste.

Transfer to a serving bowl and sprinkle with fresh chives or spring onions, if using. Serve with Effie’s Walnut Biscuits, apple wedges and celery sticks.

The cheese dip will save for up to 2 weeks in the refrigerator.