Beer Cheese

Directions

1. 1
   Leave the cheeses at room temperature for about 1 hour.
2. 2
   In a small pot, warm the beer over medium heat and then remove from the heat.
3. 3
   In a food processor, combine the cheeses, beer, salt, garlic, and paprika and process until smooth and homogenous, stopping to scrape down the sides of the bowl as needed.
4. 4
   If you are using Styrofoam cups (see note above), use a hot nail or small pointed knife blade to poke holes in each cup, spacing them every square inch (2.5 cm).
5. 5
   You should have about 30 holes.
6. 6
   Dampen the coffee filters, and line each perforated Styrofoam cup or drainage cup with a filter.
7. 7
   Divide the cheese mixture into 4 equal portions, and put a portion in each lined cup.
8. 8
   Put the cups on a rimmed plate, cover with plastic wrap, and refrigerate overnight.
9. 9
   Unmold the cheeses and place each portion on a plate.
10. 10
    Serve with the rye bread, pickled peppers, and crudites.