Beer cheese (aka Bierkaese or Weisslacker). This bar snack takes me back to Prague. A cold , windy , rainy day … finally stumbling across a hole in the wall which turned out to be to be a cozy bar upon further investigation. They greet you with a complimentary absinthe shot ! So very warming after being outside. Browsing the beer selection I realise they are serious about their beer here; dark and rich and in a massive stein!
Not quite dinner time so I went with the beer cheese described as “beer, cheese, butter, onion” – similar to the German “obatza” dip but in my opinion richer and accompanied with fried rye bread. (perfect snack to soak up the heavy dark beer).
Today I have recreated this dish. I am unsure what type of cheese exactly they used but I have chosen a ‘munster’ which is rich, creamy, bitey but it is then toned down with a good quality butter and the addition of some Czech beer to permeate through the mix.
Not much luck finding the dark rich Czech beers here in Australia but found Pilsner Urquell, Budejovicky Budvar & Kozel all at Dan Muphys. The Kozel I used in the beer cheese itself and was my favourite as it was not such a bitter beer like the others and tasted the best alongside the cheese,
- 130g munster cheese (rind removed - will end up being approx 85g)
- 80g unsalted butter
- 1 tsp very finely chopped white onion
- salt & pepper
- 1/2 tsp paprika
- 1/4 czech beer
- sourdough rye bread
- 1/2 red onion, finely sliced (garnish)
- In a mixing bowl, using an electric whisk blend all ingredients (except beer and paprika) until smooth
- Gradually add beer until combined
- Place in a stack mould on a place (or in a bowl) and place in fridge for flavours to develop for at least 1 hour
- Keep cheese at room temperate for 1 hour prior to serving
- Cut rye bread into 2cm thick slices
- Heat butter in a fry pan
- Once very hot fry each side of the bread 2 minutes
- Drain a paper towel
- Serve with beer cheese (garnish cheese with sprinkled paprika and serve with sliced red onion)