Source: Chef Gina Cochener, Copeland's of New Orleans, Phoenix, Arizona - azfamily.com

1 pound Cheddar cheese, grated
1 pound Velveeta cheese, grated
3 cloves garlic, chopped
3 tablespoons Worcestershire sauce
1/2 can beer
1 teaspoon salt
1 teaspoon powdered mustard
Tabasco sauce to taste
Paprika for garnish
Parsley, chopped, for garnish

Combine ingredients; shape into desired form. Wrap cheese with plastic wrap; refrigerate overnight.

Unwrap cheese; sprinkle with paprika and parsley.

Serve with crackers.