Czech Beer Cheese Spread

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Pivní sýr is a beloved warm cheese spread served in Czech pubs alongside foaming mugs of lager. Sharp Czech cheese is melted slowly with Pilsner, mustard, and sweet paprika until silky and scoopable, then topped with crisp bacon and chives. It is pure pub comfort and disappears within minutes once it hits the table.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 32 gFat
• 18 gSaturated Fat
• 8 gCarbs
• 0 gFiber
• 2 gSugar
• 28 gProtein
• 780 mgSodium
• 180 mgPotassium
• 650 mgCalcium
• 1 mgIron
• 2 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the cheese base

• 400 g (14 oz) semi-hard Czech cheese such as Eidam or Moravian, finely grated
• 120 g (4 oz) full-fat cream cheese, cubed
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour

For the beer flavor

• 250 ml (1 cup) Czech lager such as Pilsner Urquell or Budvar
• 1 tablespoon Dijon mustard
• 2 cloves garlic, finely minced
• 1 teaspoon sweet Hungarian paprika
• 1/2 teaspoon caraway seeds, lightly crushed
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon fine sea salt, plus more to taste

For the topping and serving

• 80 g (3 oz) smoked bacon, finely diced
• 2 tablespoons chopped fresh chives or flat-leaf parsley
• Crusty Czech bread, rye toast, or soft pretzels, for dipping
• Pickled gherkins and pickled red onions, to serve on the side

Directions

1. If using bacon, set a small skillet over medium heat and cook the diced bacon until crisp and golden, about 4 minutes. Transfer to a plate lined with paper towels, leaving about 1 tablespoon of the rendered fat in the pan.
2. Melt the butter with the reserved bacon fat in a medium heavy-bottomed saucepan over medium-low heat. Whisk in the flour and cook for about 1 minute, stirring constantly, until it forms a pale golden roux.
3. Slowly pour in the lager while whisking continuously to prevent any lumps from forming. Stir in the mustard, garlic, paprika, caraway, salt, and pepper, then bring the mixture to a gentle simmer and cook for 2 minutes to mellow the raw beer flavor.
4. Reduce the heat to its lowest setting. Add the grated cheese a small handful at a time, stirring in slow circles until each addition is completely melted before adding the next, about 5 minutes total.
5. Stir in the cream cheese cubes and continue stirring until the spread is completely smooth, glossy, and thick enough to coat the back of a spoon, about 3 minutes more. Taste and adjust salt and pepper.
6. Pour the warm cheese into a small ceramic baking dish, fondue pot, or cast-iron skillet. Scatter the reserved bacon and the chopped chives or parsley over the top.
7. Serve immediately while hot and stretchy, with torn chunks of crusty bread, soft pretzels, and pickled vegetables for dipping. If holding for a party, keep it warm over a tea light or a small fondue burner, stirring occasionally.

Cook’s Notes

• Always use a real Czech or Bohemian lager for the most authentic malty backbone; overly hoppy IPAs will make the spread bitter.
• Keep the heat low once the cheese goes in. Boiling or rushing the melt causes the proteins to seize and turn the spread grainy.
• Swap bacon for smoked sausage crisped in the pan, or skip the meat entirely and top with caramelized onions for a vegetarian version.
• The spread thickens as it cools. Stir in a splash of warm beer or milk to loosen it back to dipping consistency.
• Leftovers keep in the fridge for up to 3 days; reheat gently in a saucepan with a splash of lager, stirring until smooth again.

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