Kochkäse or Bier Cheese

This is a cheese that can be used as a Party Dip or a Spread. There are different variations. My favorite is Bier Cheese with brie. You can add a half of bier if you like to make it thinner for dipping pretzels.  Always remember, the mixture gets thicker when cooled.

Kochkäse or Bier Cheese

Kochkäse or Bier Cheese


  • 1 LBS Small Curd Cottage Cheese
  • ½ TSP. Baking Soda
  • 4 TBLS. Butter
  • 8 OZ. Process Cheese, like Velveeta, cubed
  • 2 TBLS. Grated Parmesan Cheese (a little more is good too)
  • Caraway Seeds
  • 2 TBLS. 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.
  • Eat with Mein Bauernbrot (No knead German Crusty Bread)
  • Here are 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)
  • Pour into containers (for serving or storing) and cool. It will get harder
  • Serve with Rye Bread, Crackers, Pretzels etc.

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. To read my newest Blog please "Follow" me on the right by entering your email address, or press „Like“ on the Facebook tab

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