Obatzda Recipe (German Beer Cheese Dip) (2024)

FAQs

What is Obatzda made of? ›

Obatzda is traditionally made with Camembert cheese and butter, plus beer, paprika and often caraway. We add cream cheese for extra spreadability. And like all of our best dip recipes, Obatzda is easy to make from ingredients you can find at any grocery store.

Fruity wheat beers pair especially well with cheese! Dark Beers: Stouts and porters also make a great beer cheese sauce, but are best paired with a sharp, funky cheese that can stand up to their strong, rich flavors. Super-hoppy IPAs: If you love this style of beer, go for it.

Beer cheese dip is typically made by heating beer with ingredients like garlic, mustard, and Worcestershire sauce in a saucepan until the beer reduces, mixing in cheese and milk, and continuing to cook until the cheese is melted. The resulting mixture is a cheesy spread that can be served warm or cool.

In general, when making beer cheese, choose a brew with a light body and subtle flavor profile. Beers in the pilsner, blonde ale, and lager families would all be good options. For pilsners, stick to American styles as they are less hoppy, milder, and far less bitter than their European counterparts.

As one of the oldest alcohol-based beverages, beer's many stages of development go back to early times. But today's beer production has been perfected in Germany. For over 500 years, the German Purity Law has ensured clearly regulated ingredients: Water, malt, hops, yeast - and nothing else. Anything else is not beer.

Limburger is a semi-soft, washed-rind cheese that originated in the historical Duchy of Limburg, now divided into three countries; Germany, Belgium and Netherlands. The cheese is popularly known for its stinky aroma, which has been compared to foot odour.

Kellner /Kellnerin. German for Beer Maids and Beer Waiters. Staff at Oktoberfest Munich have to be incredibly tough!

But for such a high output cheese nation, it's remarkable that there's not one defining cheese of Germany. France has camembert, Italy's known for provolone, and Germany's most famous cheese is... Allgäuer Bergkäse.

Roughly speaking: Beer cheese sauce, bourbon caramel and other sauces brought to a boil and then removed from the heat typically retain about 85 percent of the alcohol. Diane, cherries jubilee and other recipes that flame the alcohol may still have 75 percent of the alcohol.

How long does beer cheese last? ›

Beer cheese should be stored in the refrigerator, tightly covered, where it will keep for three to four days. When buying store-bought cheese, simply leave it in its original container. Transfer homemade beer cheese to an airtight container.

But you can also grab a small saucepan, add 1/2 cup of your existing cheese dip and a little flour or cornstarch (try 1 teaspoon at a time), and whisk to combine over low heat. Add this back in to your other pan of sauce and stir until incorporated (repeat as necessary to get the consistency you're after).

Here's how to fix grainy cheese sauce: Reduce Heat: If the cheese sauce is currently on the stove, remove it from heat immediately. High temperatures can cause the cheese to break and become grainy. Add More Liquid: Gradually whisk in a small amount of the liquid the sauce was made with (e.g., milk, cream, or broth).

Obatzda is a traditional Bavarian beer cheese dip or spread. In Munich it is served with fresh pretzels or rye bread (aka Roggenbrot in Germany). It can be made with a variety of soft cheeses but it usually features Camembert. A German lager is used to achieve the soft texture of the dip.

Bergkäse (German for 'mountain cheese') refers to a number of varieties of cheese produced in the Alps. This includes products of mountain farming, the cultivation of alpine pastures as well as the milk processing of local producers in dairies.

Primarily crafted from milk, butter, and melted cheddar, plus a bit of beer, the dip might lead some to wonder if it includes enough alcohol to feel a booze-induced impact. Rest assured, while beer cheese does contain alcohol, it's typically not enough to give anyone a buzz.

The beer cheese you get at Czech restaurants is served sliced, sitting on a large plate surrounded with little piles of butter, onions, sardines, mustard, paprika, and black pepper along with a shot of black beer.