German
Obatzda
A Bavarian beer garden cheese spread made from ripe Camembert mashed with butter, paprika, caraway, onion, and a splash of beer. Serve it cool but soft, with pretzels, radishes, and chives.
Watch it madecooknroll_by_mike · 1:55
Ingredients
- Ripe Camembert, at room temperature200g
- Unsalted butter, softened35g
- Cream cheese or fresh quark30g
- Small yellow onion, very finely diced1/4
- German wheat beer or lager1 tbsp
- Sweet paprika1 1/2 tsp
- Hot paprika1/4 tsp
- Caraway seeds, lightly crushed1/2 tsp
- Fine sea salt1/4 tsp, or to taste
- Freshly ground black pepperto taste
- Chives, finely sliced1 tbsp
- Pretzels, rye bread, radishes, or picklesto serve
Method
- Remove any thick paper or wax rind from the Camembert if present, but keep the edible white rind; cut the cheese into small pieces.
- Place the Camembert in a bowl with the softened butter and cream cheese or quark, then mash with a fork until creamy but still slightly rustic.
- Add the beer, sweet paprika, hot paprika, crushed caraway, salt, and black pepper, then mash and stir until evenly tinted orange.
- Fold in most of the finely diced onion, reserving a little for garnish if you like.
- Cover and rest in the refrigerator for 30 minutes so the paprika, onion, caraway, and cheese can meld.
- Let the Obatzda stand at room temperature for 10 minutes before serving so it is spreadable.
- Spoon into a small bowl or mound onto a plate, scatter with chives and the reserved onion, and serve with pretzels, rye bread, radishes, or pickles.
Common questions
Can I substitute the Camembert, beer, or quark in Obatzda?
Yes. Brie works well instead of Camembert, though the flavor is milder. Use milk or a splash of water if you want to skip beer. If you can’t find quark, use more cream cheese or a little sour cream.
How long should Obatzda rest before serving?
Chill it for about 30 minutes after mixing so the onion, paprika, caraway, and cheese meld. Then let it sit at room temperature for 10 minutes before serving so it becomes soft and spreadable.
What are the most common mistakes when making Obatzda?
Using cold cheese makes it lumpy, and overmixing turns it pasty. Don’t add too much beer at once or it can get runny. Also, go easy on salt until you taste it, since the cheese can be quite salty.
How should I store leftover Obatzda, and how long does it keep?
Store leftovers tightly covered in the refrigerator for up to 3 days. Stir before serving, since a little moisture separation is normal. For best texture, let it sit out briefly before eating, but don’t leave it unrefrigerated too long.
What should I serve with Obatzda besides pretzels?
Classic pairings are pretzels, rye bread, radishes, and pickles. It also works with sliced baguette, crackers, or crisp vegetables. Add extra chives and onion on top, and serve it cold or just slightly softened.