📝 About This Recipe
Transport your taste buds to a sun-drenched Munich beer garden with this classic Obatzda, a savory and creamy cheese spread that is the heart of Bavarian hospitality. This iconic dish blends ripe, buttery Camembert with rich butter, a splash of wheat beer, and a signature hit of sweet paprika for a sunset-orange hue. It is the perfect balance of pungent, creamy, and spicy, designed specifically to be enjoyed with a giant soft pretzel and a cold lager.
🥗 Ingredients
The Cheese Base
- 250 grams Camembert Cheese (very ripe, at room temperature)
- 125 grams Brie Cheese (creamy style, at room temperature)
- 100 grams Cream Cheese (full fat, softened)
- 60 grams Unsalted Butter (high quality, very soft)
Flavoring & Liquid
- 1/2 small Red Onion (very finely minced)
- 2-3 tablespoons German Weissbier (Wheat Beer) (can substitute with pilsner or light lager)
- 1 tablespoon Sweet Hungarian Paprika (provides the classic orange color)
- 1/2 teaspoon Smoked Paprika (for a subtle depth of flavor)
- 1/2 teaspoon Ground Caraway Seeds (essential for authentic Bavarian flavor)
- 1/4 teaspoon Fine Sea Salt (adjust to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper (to taste)
Garnish & Serving
- 2 tablespoons Fresh Chives (finely chopped)
- 3-4 thin slices Red Onion Rings (for topping)
- 1 pinch Whole Caraway Seeds (for dusting)
- 1 bunch Radishes (thinly sliced for dipping)
- 4-6 large Soft Pretzels (warmed)
👨🍳 Instructions
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1
Ensure all dairy components—the Camembert, Brie, cream cheese, and butter—are at room temperature. This is crucial for achieving a smooth yet textured consistency without lumps of cold butter.
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2
Finely mince half of a small red onion. If you find raw onion too sharp, soak the minced pieces in cold water for 5 minutes, then drain and pat dry to mellow the bite.
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3
In a medium mixing bowl, tear the Camembert and Brie into small chunks. You can leave the rind on for an authentic, rustic texture, or trim it slightly if you prefer a smoother spread.
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4
Using a large fork or a potato masher, begin mashing the Camembert and Brie together until they start to break down and combine.
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5
Add the softened butter and cream cheese to the bowl. Continue mashing vigorously until the mixture is well blended. It should be creamy but still have small, visible bits of the cheese rind.
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6
Fold in the minced red onions, sweet paprika, smoked paprika, and ground caraway seeds. The paprika will immediately begin to turn the cheese a beautiful, warm orange color.
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7
Slowly pour in the wheat beer one tablespoon at a time. Mix gently until the spread reaches a supple, spreadable consistency. Do not add too much, or it will become runny.
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8
Season with salt and freshly cracked black pepper. Taste and adjust the paprika or caraway according to your preference.
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9
Cover the bowl with plastic wrap and let the Obatzda rest in the refrigerator for at least 30 minutes. This 'marrying' time allows the flavors of the onion and spices to permeate the cheese.
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10
Remove the spread from the fridge 15 minutes before serving to take the chill off. Transfer to a decorative wooden board or ceramic bowl.
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11
Garnish the top with fresh chives, a few thin red onion rings, and a light dusting of whole caraway seeds for a professional finish.
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12
Serve alongside warm, salted soft pretzels, sliced rye bread, and crisp radishes for the ultimate Bavarian experience.
💡 Chef's Tips
Always use the ripest Camembert you can find; if the cheese is firm, the spread will lack its signature pungent depth. Resist the urge to use a food processor; the texture should be slightly chunky and 'mashed' by hand, never a uniform puree. If you don't have wheat beer, a splash of heavy cream or even a bit of hard cider can work as a liquid binder. Obatzda is best eaten the day it is made, as the raw onions can become overly dominant and bitter if stored for more than 24 hours. For a milder version, you can substitute the Brie portion with more cream cheese or a mild goat cheese.
🍽️ Serving Suggestions
Pair with a tall glass of Hefeweizen or a crisp Helles lager to cut through the richness of the cheese. Serve with 'Radi' (traditional Bavarian spiral-cut white radishes) for a refreshing, peppery crunch. Accompany with a side of dark, dense pumpernickel or crusty sourdough bread. Include a small pile of cornichons or pickled onions on the serving platter to provide acidity. It makes a fantastic topping for a grilled burger for a Bavarian-fusion twist.