Obatzda Recipe (German Beer Cheese Dip) (2024)

FAQs

What is Obazda made of? ›

Instead, Arias likes to use a German hefeweizen in beer cheese. A hefeweizen is a type of wheat beer that is perfect for warm weather sipping — it has a pleasantly bready taste but is also very crisp.

What does Obatzda taste like? Given the heavy presence of ripe cheese like camembert, freshly chopped onion, and a number of spices, Obatzda had a sharp, strong taste (but not spicy) with a rich and creamy consistency throughout.

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.

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.

Maibock/Traditional Bock

Plain ol' traditional bock sits right in the middle—amber to brown in color, it's a strong, very malty lager that weighs in around 6 or 7% ABV. Expect a toasty, bready, slightly sweet flavor from the Munich and/or Vienna malt that make up the bulk of the grain in this beer.

Young Tilsit cheese taste boasts a mild, creamy character with a subtle nuttiness reminiscent of Havarti or a young Gouda. Its texture is smooth and supple, yielding easily to the knife. This stage showcases Tilsit's gentle side.

The resulting cheese has a distinct flavor of beer and often a marbled appearance, depending on what type of beer is used. This type of beer cheese is a solid cheese, as opposed to beer cheese, which is a spread or dip.

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.

High heat causes the proteins in the cheese to become denatured, resulting in clumping. It's also why citrus helps fix the problem. Acids unwind the clumped-up protein molecules and prevent the sauce from seizing any further.

How do you thicken beer cheese sauce? ›

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.

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!

Easy German Beer Cheese Spread (Obatzda)

This traditional German snack is a tasty, spreadable cheese that goes great on pretzels, rye bread, and even crackers!