Obatzda Recipe (German Beer Cheese Dip) (2024)

FAQs

What is Obazda made of? ›

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.

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.

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.

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.

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.

Allgau Emmental is a firm yellow cheese with cherry sized holes and a natural rind. This German Cheese is aged less than Swiss Emmental and consequently has a milder flavor. This nutty cheese melts well, and is perfect in sandwiches or salads.

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. After all, the so-called "Purity Law" is not to be trifled with.

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.

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.

Can children eat beer cheese 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.

In Bavaria Obatzda is a common snack served at Biergarten and it's also one of the foods you can get at Munich Oktoberfest... The word Obatzda is a Bavarian dialect expression which literally means squashed or mashed. And in fact it is nothing but spiced up, mashed Camembert cheese.

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.

Maibock/Traditional Bock

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.

Obatzda, also known as Obatzder or Obazda, is an orange-colored Bavarian cheese spread that's made from combining aged soft cheese (usually camembert) with butter, some Frischkäse (can use quark or cream cheese), onion, and spices. A splash or two of beer is also a popular addition.

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!

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.