📝 About This Recipe
Transport your senses to a sun-drenched Munich beer garden with this classic Obatzda, the quintessential Bavarian cheese delicacy. This creamy, savory spread marries the pungency of ripe Camembert with velvety butter and a splash of wheat beer, punctuated by the smoky warmth of noble sweet paprika. It is an essential centerpiece for any Oktoberfest celebration, designed to be shared among friends with plenty of laughter and oversized pretzels.
🥗 Ingredients
The Cheese Base
- 250 grams Camembert Cheese (very ripe, at room temperature, cut into small cubes)
- 125 grams Brie Cheese (double cream variety, room temperature)
- 100 grams Cream Cheese (full fat, softened)
- 100 grams Unsalted Butter (high-quality European style, softened to room temperature)
Flavorings & Liquid
- 1 piece Small Yellow Onion (very finely minced)
- 2-3 tablespoons German Weissbier (Wheat Beer) (at room temperature; Lager or Pilsner also works)
- 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 (slightly crushed to release oils)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper (to taste)
For Garnish
- 1/2 piece Red Onion (sliced into thin rings)
- 1 bunch Fresh Chives (finely snipped)
- 4-5 pieces Radishes (thinly sliced for crunch)
- 1 pinch Extra Paprika (for dusting)
👨🍳 Instructions
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1
Ensure all dairy ingredients (Camembert, Brie, cream cheese, and butter) are completely at room temperature. This is crucial for achieving a creamy texture without lumps.
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2
Remove the rind from the Brie, but keep the rind on the Camembert as it provides authentic texture and flavor. Cut both cheeses into 1/2-inch cubes.
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3
In a large mixing bowl, use a sturdy fork or a potato masher to crush the Camembert and Brie together until they form a coarse, chunky paste.
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4
Add the softened butter and cream cheese to the bowl. Continue mashing and folding until the butter is fully incorporated into the cheese.
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5
Finely mince the yellow onion. If you prefer a milder onion flavor, you can briefly rinse the minced onion under cold water and pat dry to remove the 'bite'.
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6
Fold the minced yellow onions into the cheese mixture using a spatula.
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7
Sprinkle in the sweet paprika, smoked paprika, and the slightly crushed caraway seeds. The mixture should begin to turn a beautiful, pale sunset-orange color.
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8
Slowly pour in the wheat beer one tablespoon at a time. Mix gently until the spread reaches a creamy, spreadable consistency that still retains some small cheese chunks.
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9
Season with sea salt and freshly cracked black pepper. Taste and adjust the paprika or salt if necessary.
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10
Cover the bowl with plastic wrap and let the Obatzda rest in the refrigerator for at least 30 minutes. This allows the flavors of the onion, caraway, and beer to meld perfectly.
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11
Before serving, take the spread out of the fridge for 15 minutes to soften slightly. Transfer to a decorative wooden board or ceramic bowl.
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12
Garnish the top generously with red onion rings, sliced radishes, a dusting of paprika, and a shower of fresh chives.
💡 Chef's Tips
Always use a very ripe Camembert; if the cheese is too firm, the spread will be waxy rather than creamy. Avoid using a food processor for this recipe; the traditional texture should be slightly chunky and rustic, not a smooth puree. If you are making this more than 4 hours 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 or non-alcoholic malt beverage. If the spread feels too stiff after chilling, stir in one more teaspoon of beer to loosen it up.
🍽️ Serving Suggestions
Serve with warm, coarse-salt-dusted soft Bavarian pretzels (Brezen). Pair with a cold glass of Hefeweizen or a crisp German Helles lager. Accompany with 'Radi' (spiraled white radish) and dark rye bread or pumpernickel. Add a side of cornichons or pickled onions to cut through the richness of the cheese. Include it as part of a 'Brotzeit' platter with sliced cold meats and hard-boiled eggs.