It’s not made from beer, but eaten with it. Maybe it’s my Moravian provenance, but I only tried my first beer cheese in Prague, at a pub called U Zlatého Tygra (The Golden Tiger). We simply never ventured beyond tvarůžky (delightfully stinky cheese roughly the size of a large coin) back home. Beer cheese was served to me on a plate accompanied by chopped onion, butter, mustard, and sprinkled with paprika. I spread the butter on some bread, topped it with the mustard, sprinkled the onion on top, and took alternating bites of that and the cheese. After a while, one of the pub regulars sitting next to me couldn’t take it anymore. He leaned towards me: “You’re eating it wrong. This is how the Germans eat it. You have to crush the cheese on your plate with a fork, mix it with everything else, and add a splash of beer.”

I thanked the man and, before attacking the plate with soused herring that came next, inquired politely whether any rules applied to eating those. None did. Phew!

And so the next day, I bought some beer cheese and the supermarket and got down to some cheesy business at home. You shouldn’t add too much beer, or the mixture will be bitter. And don’t forget to enjoy a tall glass of nice beer along with your snack!

Beer Cheese Spread


serves 4
Preparation 10 min.

1 package beer cheese (pivní sýr, 450g)
4 slices of butter
1 small onion or shallot
4 tsp Czech mustard (plnotučná horčice)
Pilsner beer
decent Czech bread (šumavský chléb)


For each serving, place a few slices of cheese on a plate, a slice of butter, some chopped onion, and mustard. Sprinkle the cheese with paprika.

Let everyone crush their cheese with the butter using their forks. Then have them mix in the mustard and onion and a drop (really, just a drop!) of beer.

Spread the resulting goodness on the bread. Eat. Drink. Repeat.