📝 About This Recipe
Originating from the sun-drenched beer gardens of Bavaria, Obatzda is the undisputed king of the 'Brotzeit' platter. This savory masterpiece transforms ripe Camembert into a creamy, piquant spread laced with sweet paprika, butter, and a splash of wheat beer. It is a rustic yet sophisticated celebration of Alpine flavors, designed to be shared among friends with plenty of crusty bread and laughter.
🥗 Ingredients
The Cheese Base
- 250 grams Camembert Cheese (very ripe, at room temperature)
- 100 grams Brie Cheese (double cream variety preferred)
- 100 grams Cream Cheese (full-fat, softened)
- 50 grams Unsalted Butter (high-quality European style, softened)
Seasonings and Aromatics
- 1 small Red Onion (very finely minced)
- 1 tablespoon Sweet Hungarian Paprika (for color and depth)
- 1/2 teaspoon Smoked Paprika (optional, for a modern touch)
- 1/2 teaspoon Caraway Seeds (whole or lightly crushed)
- 1/2 teaspoon Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 2-3 tablespoons Weissbier (Wheat Beer) (room temperature, adds fluffiness)
Garnish and Serving
- 1/2 bunch Fresh Chives (finely snipped)
- 4-5 pieces Red Onion Rings (sliced paper thin)
- 4-6 pieces Radishes (sliced into rounds)
- 4 large Pretzels (soft, Bavarian-style)
👨🍳 Instructions
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1
Ensure all dairy ingredients—the Camembert, Brie, cream cheese, and butter—are at room temperature. This is crucial for achieving a smooth, spreadable consistency.
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2
Remove the rinds from the Brie, but leave the rind on the Camembert as it provides the traditional texture and authentic 'funk' to the dish.
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3
In a medium mixing bowl, use a fork to mash the Camembert and Brie into small chunks. Do not over-process; you want a rustic texture, not a smooth paste.
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4
Add the softened butter and cream cheese to the mashed cheeses. Continue to blend with the fork until the mixture is well combined but still slightly lumpy.
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5
Stir in the finely minced red onion. If you find raw onion too sharp, you can blanch the minced onion in boiling water for 30 seconds and drain before adding.
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6
Add the sweet paprika, smoked paprika (if using), caraway seeds, salt, and black pepper. The paprika should turn the spread a beautiful, characteristic orange-pink hue.
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7
Slowly fold in the Weissbier one tablespoon at a time. The beer reacts with the cheese to create a lighter, fluffier mouthfeel.
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8
Taste the mixture and adjust seasoning. The flavors will intensify as it sits, so be conservative with the salt initially.
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9
Cover the bowl with plastic wrap and let it rest at room temperature for at least 30 minutes to allow the flavors to meld.
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10
Transfer the Obatzda to a serving bowl or shape it into two large scoops using an ice cream scoop for a traditional presentation.
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11
Top with the thin red onion rings and a generous sprinkle of fresh chives.
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12
Serve immediately alongside fresh soft pretzels, sliced radishes, and rye bread.
💡 Chef's Tips
Always use the ripest Camembert you can find; if it doesn't smell a bit strong, it's not ready for Obatzda. Never use a food processor, as it will make the spread too gummy; the texture should be chunky and handmade. If you are making this a day in advance, wait to add the onions until just before serving to prevent them from becoming bitter. For a non-alcoholic version, you can substitute the beer with a splash of sparkling water for the same aerating effect. If the mixture is too stiff, add a tiny bit more butter or beer until it reaches your preferred spreading consistency.
🍽️ Serving Suggestions
Serve with large, salt-crusted Bavarian soft pretzels (Brezen) for the most authentic experience. Pair with a cold glass of Hefeweizen or a crisp Helles lager to cut through the richness of the cheese. Include a side of 'Radi' (spiral-cut white radish) to provide a refreshing, crunchy contrast. Add a few cornichons or pickled onions to the platter for a touch of acidity. Spread generously on thick slices of dark, seeded pumpernickel or sourdough rye bread.