I like food with a story behind it, and Howards Creek Authentic Beer Cheese is one such food. Its also pretty delicious, which doesnt hurt.
In fact, just a few weeks back, Howards Creek cheese won Best of Show and Best American Original at the third annual Big Cheese Fest in Ohio. Thats out of 80 companies bringing cheese to the contest some of them multiple cheeses. Howards also won last year. Anyway, those blue ribbons were well earned. Heck, the cheese was even featured in The Wall Street Journal back in 2015.
I come to you with this because I finally tried this Kentucky Proud beer cheese recently, and now Im not sure I can get enough of it. But first the backstory.
The origin of Howards Creek beer cheese goes back to the 1970s and a small restaurant along the Kentucky River in Boonesborough, Kentucky. The place was called Allmans on the River, and the owners came up with an idea that would prompt guests to order more drinks something they called Snappy Cheese. It was a version of beer cheese with a spicy, cayenne pepper kick.
The restaurant would later suffer multiple fires and ultimately close, but a waitress from Allmans went to work at nearby Halls on the River, which was on Howards Creek, and there she continued the tradition of Snappy Cheese, which by then had developed a large following. Unfortunately, in the 1980s, Halls sold the rights for Snappy Cheese to a Louisville company, which promptly changed the recipe for retail sales.
However, the modern-day Howards Creek Authentic Beer Cheese is a version of the original Snappy Cheese, and its even endorsed as so by the originators son, Tim Allman, all these years later. He said about current co-owner Kathy Gorman Archer, Once I took a taste, I knew she had it just like my father Joe Allman did.
So, if you havent had Howards Creek cheese, youre probably wondering what it tastes like. Well, its spicy and tangy at the same time. In fact, its possibly the most tangy beer cheese Ive had, which definitely helps make it snappy. And yes, its quite spicy in fact, it carries with it a lingering burn that sets on the back of your palate, yet never threatens to go so far as open up the sinuses. Still, I could see it being a tad too spicy for some.
Its made with sharp cheddar, along with garlic and other identified spices and, obviously, beer. So it isnt terribly complicated; its just good. (Yes, the recipe is a secret.)
I love the stuff with extra-salty pretzels, which is the perfect snack for watching a movie or sporting event. But I hit the heights when I used the stuff on a burger I made at home. I coated both top and bottom of a whole wheat bun with the stuff (liberally), and just enjoyed the medium-cooked beef and cheese without any other toppings. Man, its the way to go with a burger.
Of course, a soft pretzel would be a perfect complement, and it would make a nice topper for hot dogs or in an omelet or, well, any application that might involve cheese. And, naturally, youll enjoy it with a beer; given the spice, youll probably end up drinking more than one, which was sort of the point in the first place, according to the story. Speaking of the backstory, Allman claims it is the oldest beer cheese recipe in Kentucky.
Howards Creek is now based in Lexington, and its cheese is available in Louisville at Luckys Market, Springhurst Liquor Barn, Hurstbourne Parkway Liquor Barn, and Prospect Party Center.