Obatzda Recipe (German Beer Cheese Dip) (2024)

FAQs

What is Obatzda made of? ›

Obatzda [ˈoːbatsdɐ] (also spelt Obazda and Obatzter) is a Bavarian cheese spread. It is prepared by mixing two thirds aged soft cheese, usually Camembert (Romadur or similar cheeses may be used as well) and one third butter.

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.

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.

According to legend, it all started in the late 1930s on the banks of the Kentucky River near Winchester. The unique salty, spicy spread was created by Chef Joe Allman for his cousin Johnnie, owner of the Driftwood Inn, who served it as a complimentary snack to increase his customers' appetite for beer.

Obatzda History

Obatzda dates back to the 1800s when it was first created by an innkeeper called Katharina Eisenreich. It's thought she made the tasty dish using leftover ingredients, and the dish proved to be wildly popular with the guests at her Bavarian inn. Obatzda was extremely popular during the 1920s.

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.

I used Fat Tire because that what I had on hand, but Budweiser, Bud Light, Coors Light, and Miller Lite are all good options. No need to use anything fancy! What brands of cheese do you recommend? For the Cheddar, you can use a good supermarket brand, like Cabot or Tillamook.

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.

Can I serve beer cheese dip to kids? It's a little tricky. Most of the alcohol cooks off, leaving just the beer's flavor behind. While some residual alcohol could remain, it's a very minor amount.

Beer cheese is a form of cold pack cheese, sometimes called crock cheese or club cheese. It's usually made from processed cheese or a blend of cheddar and other cheeses along with spices such as cayenne pepper, mustard powder, and garlic.

What is a stinky German cheese? ›

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.

Beer in German is “das Bier” and the plural is “die Biere”. There are so many different beers in Germany that it's easy to get overwhelmed.

Beer Cheese is one of our Wisconsin Cheeses along with Muenster, Brick, Limburger, and our American Cheeses. It is full flavored, salty and tangy; you won't be missing out on flavor if you try this cheese. Beer Cheese is a semi-soft combination of Limburger Cheese and Brick Cheese.

Did you know Arkansas is believed to be the birthplace of cheese dip? Little Rock lawyer and filmmaker Nick Rogers has done his research and believes it to be. He tracked the background of the spicy concoction to see if it could be “the dish” for which Arkansas could be famous.

Beer cheese is a cheese spread most commonly found in Kentucky. Similarly named cheese products can be found in other regions of the United States, but beer cheese spread itself is not widely distributed. Despite this fact, the product is nearly ubiquitous in Kentucky.

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.

Each beer served at Oktoberfest in Munich must go by the Reinheitsgebot, meaning each beer has a minimum of 13.5% Stammwürze (which translates to approximately 6% alcohol) and must be "pure" - containing only water, barley, hops, yeast, wheat malt and/or cane sugar.

From the Package. WI GRADE A CHEDDAR CHEESE ([AGED 9 MONTHS OR MORE] PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), WATER, BEER, REDUCED LACTOSE WHEY, CREAM, REDUCED PROTEIN WHEY, SORBIC ACID (TO PROTECT FLAVOR), XANTHAN GUM, ANNATTO (COLOR).

Beerkaese is a semi-soft shelf cured cow's milk cheese which has a tangy, nutty flavor. It also has an intense odor as it ages.