📝 About This Recipe
Transport your senses to a sun-drenched Munich beer garden with this iconic Bavarian delicacy. Obatzda is a rich, savory cheese spread that balances the creamy decadence of ripe Camembert with the sharp bite of red onions and the smoky warmth of high-quality paprika. This 'smashed' cheese masterpiece is the essential companion to a giant soft pretzel and a cold lager, offering a rustic yet sophisticated flavor profile that is quintessentially German.
🥗 Ingredients
The Cheese Base
- 250 grams Camembert Cheese (very ripe, at room temperature)
- 125 grams Brie Cheese (double cream variety preferred)
- 100 grams Unsalted Butter (softened to room temperature)
- 100 grams Cream Cheese (full fat, softened)
Flavoring & Aromatics
- 1 small Red Onion (very finely minced)
- 2-3 tablespoons German Lager or Weissbier (for a smooth consistency)
- 1 tablespoon Sweet Hungarian Paprika (provides the signature orange hue)
- 1/2 teaspoon Smoked Paprika (for a subtle depth of flavor)
- 1 teaspoon Caraway Seeds (whole or slightly crushed)
- 1/2 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
Traditional Garnish
- 3-4 pieces Red Onion Rings (thinly sliced)
- 1 bunch Fresh Chives (finely snipped)
- 4-5 pieces Radishes (thinly sliced for the side)
- 1 pinch Whole Caraway Seeds (for sprinkling)
👨🍳 Instructions
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1
Ensure all dairy ingredients (Camembert, Brie, butter, and cream cheese) are at true room temperature. This is crucial for achieving a smooth, spreadable texture without lumps of cold butter.
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2
Finely mince the red onion. To take the sharp 'bite' off the raw onion, you can optionally soak the minced pieces in cold water for 5 minutes, then drain and pat thoroughly dry.
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3
In a large mixing bowl, break the Camembert and Brie into small chunks. Do not remove the rind; it provides essential flavor and texture characteristic of authentic Obatzda.
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4
Using a sturdy fork or a potato masher, begin mashing the cheeses together until they form a chunky paste.
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5
Add the softened butter and cream cheese to the bowl. Continue mashing and folding until the mixture is well combined but still retains some small, rustic cheese bits.
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6
Sift in the sweet paprika and smoked paprika. Sifting ensures no clumps of spice and helps achieve that iconic uniform orange-pink color.
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7
Add the caraway seeds, salt, and freshly ground black pepper. Fold these into the cheese mixture using a spatula.
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8
Stir in the finely minced red onions until evenly distributed.
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9
Pour in the beer one tablespoon at a time. Mix gently until the spread reaches a creamy, supple consistency that holds its shape but spreads easily.
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10
Taste the mixture. The flavors will develop over time, but ensure there is enough salt and paprika to balance the richness of the fats.
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11
Transfer the Obatzda to a serving bowl or shape it into traditional mounds using an ice cream scoop.
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12
Cover and refrigerate for at least 30 minutes to allow the spices to bloom and the flavors to marry.
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13
Before serving, remove from the fridge for 15 minutes to soften slightly. Garnish generously with fresh chives, raw red onion rings, and a sprinkle of caraway seeds.
💡 Chef's Tips
Use the ripest Camembert you can find; if it's runny at room temperature, it's perfect for Obatzda. Avoid using a food processor; the authentic texture should be rustic and 'smashed' by hand, not a smooth puree. If you don't like caraway seeds, you can grind them into a powder, but they are essential for digestion and authentic flavor. Obatzda is best eaten the day it's made because the raw onions can become overly pungent if left for several days. For a non-alcoholic version, substitute the beer with a splash of milk or sparkling water.
🍽️ Serving Suggestions
Serve with warm, coarse-salted Bavarian soft pretzels (Brezen). Accompany with sliced rye bread or pumpernickel for a hearty snack. Pair with a cold Helles lager, Hefeweizen, or a crisp German Pilsner. Add a side of 'Radi' (spiral-cut white radish) and cornichons to cut through the richness. Include it as the centerpiece of a 'Brotzeit' platter with cold meats and hard-boiled eggs.