Czech beer cheese

Czech beer cheese

Me and the boy recently got back from a wee trip to Prague. It was a belated Christmas present to each other, and it most definitely didn’t disappoint. Prague was an absolutely stunning city – full of quaint cobbled streets and tiny alleyways; brimming full of wonderful architecture; fascinating history and best of all, the yummiest food and drink you can imagine.

Prague is famous for its goulashes, dumplings, stews and strudels – all of which were perfect for the crisp days and bitter cold nights. The beer was pretty good too, and at under £1 a pint, kept us fuelled up nicely.

One of the more unusual dishes we tried, and fell in love with, was the beer cheese we ordered up at U Fleků – Prague’s oldest brewery which was founded in 1499. It came served up with a delicious sausage terrine, a selection of pickles and a dazzling array of bread. Suffice to say, it was polished off pretty quickly and I left that night urging myself to find a copycat recipe.


500g string cheddar cheese, grated
1 tbsp Worcestershire sauce
1½ tsp Coleman’s yellow mustard
1 clove garlic, minced
¼ tsp salt
¼ tsp salt black pepper
1 cup Czech dark beer (if you can’t find a good Czech beer, a German Dunkel will work just as well)


Grate the cheese into the bowl of your food processor or blender. Add all of the other ingredients on top, close the lid and pulse for around 30 seconds until all of the ingredients are blended together and the dip is lovely and thick. Scoop out into a serving bowl and serve alongside some lovely oatcakes or speciality breads.

Serves 4 – 6 as a snack


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