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In a food processor, chop the leek, onion, celery, carrots and garlic into fine pieces. Melt the butter in a large soup pot, add the vegetables and saute them over medium heat for about 5 minutes or until they are softened, stirring occasionally. Reduce the heat and add the flour to the mixture and keep stirring for an additional 3-4 minutes. Add the milk, broth and beer and whisk occasionally while it simmers. Add the worcestershire, mustard, salt and cayenne pepper. Put the roasted red peppers in the processor and pulse them through a few times and add them to the pot, then add the cheeses, a cup at a time and stir constantly until all ingredients are nicely blended and cheese is melted. Ladle into bowls and garnish with some roasted pepitas and serve with a good baguette!
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
French-engineered grinding mechanism — lifetime pepper mill
Four cheese knives — soft, hard, crumbly, spreading for cheese boards