This is a cheese that can be used as a Party Dip or a Spread. I remember Schmelz or Kochkäse from my childhood. I tried different variations, my favorite is Beer Cheese with Brie. You can add a half of bier at the end for dipping pretzels. Always remember, the mixture gets thicker when cooled.
1. Beer cheese: Prepare the basic recipe without the parmesan. Turn off stove on low, add a cubed half brie, 1 tsp granulated garlic, 1 tbsp. Mustard, juice of a half Lemon and 1/2 cup beer to your liking at the end. Season with salt and pepper
2. With Riesling: Use basic recipe, then add Riesling or Champagne and juice of 1/2 lemon (no garlic or caraway seeds)
Follow the recipe below and use any of these different variations:
1. Turn off stove, then add Beer, 1 Tbsp. Mustard, juice of a half Lemon, granulated Garlic at the end.
2. You could also use a half Brie, cubed, instead of Parmesan, and Paprika, but not Garlic.
3. Riesling, or Champagne, maybe with with some lemon (no garlic or caraway seeds)
1 lb Small Curd Cottage Cheese
½ tbsp. Baking Soda
4 tbsp. Butter
8 oz. Processed Cheese, like Velveeta, cubed
2 -3 Tbsp. Grated Parmesan Cheese
Caraway Seeds (optional)
2 tbsp. Milk (optional)
In a small bowl, mix cottage cheese and baking soda.
Let stand at room temperature for one hour.
This allows the curds to break down, and melt smooth.
Don’t add more baking soda, it will taste funny, and don’t worry if it’s not perfectly smooth after an hour.
In a large saucepan, melt Butter and Process Cheese at medium/low heat.
Stir occasionally until completely melted.
Add the broken down Cottage Cheese and Parmesan Cheese, then stir until smooth.
Add in the Caraway seeds (maybe a teaspoon or more) Stir.
If mixture is very thick, add some milk.
See different variations like Beer cheese in description
This is a cheese that can be used as a Party Dip or a Spread. Eat with Mein Bauernbrot (No knead German Crusty Bread) or Pretzel, Crackers. Pour into containers (for serving or storing) and cool. It will get harder in the refrigerator.
I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with or tasted while traveling in Europe.
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