📝 About This Recipe
Transport your senses to a sun-drenched Munich beer garden with this classic Obatzda, a savory masterpiece of Bavarian culinary tradition. This rich, creamy spread blends ripe Camembert with velvety butter, a splash of wheat beer, and a vibrant kick of sweet paprika. It is the quintessential 'Brotzeit' companion, offering a perfect balance of funky, salty, and aromatic flavors that pair beautifully with a warm pretzel.
🥗 Ingredients
The Cheese Base
- 250 grams Camembert Cheese (very ripe, at room temperature, cut into small cubes)
- 100 grams Unsalted Butter (high-quality, softened to room temperature)
- 100 grams Cream Cheese or Quark (full fat, for added creaminess)
Seasonings and Aromatics
- 1/2 medium Red Onion (very finely minced)
- 1 tablespoon Sweet Hungarian Paprika (provides the signature orange hue)
- 1/2 teaspoon Smoked Paprika (optional, for a subtle depth)
- 1/2 teaspoon Ground Caraway Seeds (essential for authentic Bavarian flavor)
- 1/4 teaspoon Salt (to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (to taste)
- 2-3 tablespoons Bavarian Weissbier (Wheat Beer) (adds a characteristic malty tang)
For Garnish
- 1/2 medium Red Onion (sliced into thin rings)
- 1 small bunch Fresh Chives (finely chopped)
- 4-5 pieces Radishes (thinly sliced)
- 1 pinch Whole Caraway Seeds (for texture and visual appeal)
👨🍳 Instructions
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1
Ensure the Camembert and butter are completely at room temperature. This is crucial for achieving a smooth, spreadable consistency without lumps.
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2
Remove the rind from the Camembert if you prefer a smoother texture, or leave it on (finely chopped) for a more traditional, rustic 'chunkier' feel.
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3
In a medium mixing bowl, use a sturdy fork or a potato masher to crush the Camembert cubes until they begin to break down into a paste.
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4
Add the softened butter and cream cheese to the bowl. Mash vigorously with the fork until the fats and cheese are well incorporated.
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5
Stir in the finely minced red onions. Note: If you aren't serving the Obatzda immediately, consider blanching the onions briefly in hot water to prevent them from turning the spread bitter over time.
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6
Add the sweet paprika, smoked paprika (if using), and ground caraway seeds. The paprika should turn the mixture a beautiful, warm orange color.
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7
Slowly fold in the Weissbier one tablespoon at a time. The beer helps emulsify the fat and creates a silky, light mouthfeel.
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8
Season with salt and freshly ground black pepper. Be cautious with the salt, as the cheese is naturally salty.
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9
For the best flavor development, cover the bowl and let the mixture rest at room temperature for about 30 minutes. This allows the spices to bloom.
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10
Give the spread one final stir. If it feels too firm, add a tiny splash more beer.
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11
Transfer the Obatzda to a serving bowl or plate, shaping it into a rustic mound or using an ice cream scoop for uniform portions.
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12
Garnish generously with the thin red onion rings, sliced radishes, a sprinkle of whole caraway seeds, and a shower of fresh chives.
💡 Chef's Tips
Use the ripest Camembert you can find; the 'funkier' the cheese, the more authentic the taste. Avoid using a food processor; Obatzda should have a slightly textured, hand-mashed consistency rather than being a pureed mousse. If the raw onion flavor is too sharp for you, soak the minced onions in ice water for 10 minutes then pat dry before adding. Traditional Obatzda is best eaten the day it is made, as the onions can change the flavor profile if stored for too long. If you don't have wheat beer, a splash of pilsner or even a teaspoon of spicy brown mustard can provide a similar acidity.
🍽️ Serving Suggestions
Serve with large, warm Bavarian soft pretzels (Brezen) sprinkled with coarse salt. Pair with dark rye bread or 'Pumpernickel' for a hearty, earthy contrast. Accompany with a cold glass of Hefeweizen or a crisp German Lager. Include a side of 'Radi' (spiral-cut white radish) and cornichons to cut through the richness of the cheese. Add it to a charcuterie board with smoked meats like Black Forest ham.