A Schmelzkäse is a kind of cheese that easily melts and can be produced using different ingredients. These cheeses are often spreadable, making them ideal for use as party dips or in Fondue.
A well-liked cheese spread is Beer Cheese that is usually served as a condiment to Pretzels. Depending on your preference for using this cheese as a dip or spread, you may need to adjust the amount of liquid added. When cooled and kept in the refrigerator overnight, it will firm up.
Ingredients 
Melt the cheese and butter 
Add the cottage cheese and stir until smooth 
Add the spices 
Serve with French Baguette 
Beer cheese with Pretzels 
Kochkaese or Beer cheese will keep in containers several weeks
I experimented with several different variations and incorporated Beer, along with Champagne or Wine, to enhance the overall flavor profile. I served this delightful cheese spread alongside warm Pretzels or a freshly baked French Baguette at my gatherings, and it quickly became incredibly popular among my guests.
Beer Cheese
Begin by following the basic recipe outlined below, excluding the Parmesan. After reducing the heat on the stove, add in a cubed half of Brie, 1 teaspoon of granulated garlic, 1 tablespoon of mustard, the juice from half a lemon, and adjust with 1/2 cup of beer to taste at the end. Season with salt and pepper as desired. Enjoy it alongside pretzels as either a dip or spread.
Champagne or Wine (Riesling) Cheese
You can use the basic recipe provided below, then mix in up to 1/2 cup of Riesling or Champagne at the end. You may also include 1 teaspoon of granulated onions if desired. Instead of using Parmesan, you can replace it with 1/2 Brie and add both the zest and juice from half a lemon. This recipe can also served as a Fondue.
Eat with crusty French Baguette or Bauernbrot
Schmelzkäse, a tasty Cheese dip or spread
Ingredients
- 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
- 2 tbsp. Milk (optional, omit if using as spread)
- Salt and pepper to your liking
Champagne or Wine Cheese spread or dip: You use the basic recipe, then mix in up to 1/2 cup of Riesling or Champagne at the end. You may also include 1 teaspoon of granulated onions if desired. Instead of using Parmesan, you can replace it with 1/2 Brie and add both the zest and juice from half a lemon. This recipe can also served as a Fondue.
Instructions
- 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.
- Stir. If mixture is very thick, add some milk.
- Adjust liquid if you choose a dip or spread, it will get firm in the fridge.
- See different add-ins and combinations in the summary!
Notes
If you add less liquids you can use the Cheese dip as a spread! Serve with Crusty French Baguette or Pretzel. Pour into containers (for serving or storing) and cool. It will get firmer when cooled.
