Obatzda Recipe (German Beer Cheese Dip) (2024)

FAQs

What is Obazda made of? ›

Obatzda is a creamy and addictive German beer cheese dip from Bavaria. It's made from Camembert cheese (a soft-ripened cheese similar to Brie), cream cheese, butter, onions, chives, spices and beer.

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.

I prefer something with a more amber color and wheat flavor, like a Wheat beer, a German Hefeweizen, or a Lager. I don't recommend an IPA, as that super hoppy flavor will override the cheese (unless that's your favorite kind of beer and you love the hoppy flavor; then by all means, 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.

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.

Rather than American-style beer cheese that is served warm, Obatzda is made and served cold. Obatzda is one of the most popular snacks at Oktoberfest where it is served alongside fresh Bavarian pretzels.

While the beer heating up, combine 1 tablespoon of cornstarch and 1 tablespoon of warm water in a small bowl. Add the cornstarch slurry to the boiling beer, whisking constantly to fully incorporate it. Bring the beer back up to a boil, at which point the cornstarch slurry will slightly thicken the beer.

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.

This warm cheddar beer dip is fantastic paired with soft or hard pretzels. It also goes great with vegetables like celery, cauliflower or broccoli florets as well as toasted baguette slices or crackers. If possible, use a brick of cheddar cheese and grate the cheese yourself.

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.

What beer do Germans drink most? ›

By far the most popular type of beer in Germany is pilsner, generally known as 'Pils'. The light-golden beer with the dry hoppy aroma is very popular in the North, West and East.

Given booter-keh-zuh's mild, buttery taste and creamy texture, the name is a flawless fit. Butterkäse is featured in a variety of different traditional Oktoberfest dishes, but we're equally happy to snack on it solo with a stein of our favorite beer. For pairing, our top recommendation would be a Kolsch.

The sauce is gritty because you overcooked it and the cheese broke. Cheese is an emulsion and if it is overheated the emulsion breaks, separating it into oil and milk solids, which is the grit you taste in your mouth. You can't fix it. Either live with the grit or throw it out and start over.

Adding Liquid: If your cheese sauce has started to curdle, the first thing to do is immediately take it off the heat. Adding a splash of the sauce's base liquid, such as cold milk for a milk-based sauce, can help minimize the damage. You can also try adding a splash of wine, beer, or cream.

But beer cheese? It's a Kentucky thing. Nearly every brewery and brewpub menu around Louisville has an iteration of the mouth-watering appetizer: most traditionally a combination of cheddar cheese, beer, cayenne pepper, paprika and some garlic.

Obatzda, a popular German Cheese Spread enjoyed alongside fresh Brezel (pretzel) in Bavarian Biergartens, is a creamy orange dip with a delightful flavour. This delectable spread is primarily made with camembert cheese, complemented by butter and quark (fresh cheese) or cottage cheese.

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.

In Germany, cream cheese, known as frischkäse, is used as a spread on sandwiches among a few other things. I used to LOVE picking out a new flavor at the grocery store. There is just this mass amount of options it was amazing!