German Beer Cheese Spread Recipe 445 Food

BAVARIAN BEER CHEESE SPREAD (OBATZDA)

Steps:

• Cut the Brie (or Camembert) Cheese into small cubes and add it to a medium bowl.
• Add Laughing cow cheese, butter, wheat beer, ground caraway, ground paprika, salt, and freshly ground pepper and mix with a fork until combined and smooth.
• Cover airtight and let it sit in the fridge for at least 3 hours or overnight.
• Take it out of the fridge and let come to room temperature before serving. Garnish with chives and finely sliced onion rings. This dip keeps fresh in the fridge for about 3 days (without onions).

OBATZDA (GERMAN BEER CHEESE SPREAD)

Steps:

• Cut the camembert and the butter into small pieces. Add them to a medium-sized mixing bowl and mince them with a fork or with a pastry cutter (works really well).
• Add the cream cheese, paprika, ground caraway, salt, and pepper and mix well.
• Now add the finely chopped onion and mix again.
• Finally add the wheat beer. We usually add two tablespoons, but depending on the consistency of your cheese spread you might want to add slightly more or less. Mix well.
• Cover the cheese spread and place it in the fridge for at least an hour to chill and allow the flavors to mingle.
• Before serving, try the spread and add more salt and/or pepper to taste. You can garnish it with some chopped parsley or chives.

BEER CHEESE SPREAD

Steps:

• Grate the cheeses finely.
• Mix the cheeses with the garlic, dry mustard and Worcestershire.
• Gradually beat in the beer until the mixture is well blended and of spreading consistency.
• Store in a covered container in the refrigerator.
• Serve at room temperature.

BEER CHEESE SPREAD

Steps:

• In a food processor, place onion, garlic, mustard, catsup, horseradish, cream cheese, 1/3 of the Cheddar and 1/2 of the beer. Process for 40 seconds. Scrape down sides of bowl.
• Add remaining beer and another 1/3 of the Cheddar. Process another 60 seconds. Scrape down sides again and add remaining cheese. Process another 60 secnds.
• Let "ripen" in the refrigerator in a covered bowl for several hours -- a couple days is better.
• Let stand at room temperature until it reaches spreading consistency.