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Obazda

Obazda

typical cheese spread from Bavaria

 

Obazda or Obatzda is a typical Bavarian cheese spread that goes super well with German beer and pretzels. This great beer garden combination reminds me of Oktoberfest, that I have not visited yet and that would be happening right now if it was not 2020. Well, I will have to wait for a better year to go. I have tried Obazda for the first time in a small milk farmers store in Allgäu region, a calm piece of land famous for its cows, milk and milk products, nature and of course, Neuschwanstein castle. This was a while ago and my love to Obazda really only started last year when I had it after cycling 40 km along the Danube river from Regensburg to Essing. This was a well deserved reward in a local brewery beer garden and much needed source of energy for the way back :D 

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  • 250 g camembert (ripe - close to the best before date, room temperature)

  • 80 g butter (soft, room temperature)

  • 60 g cream cheese (Frischkäse)

  • 2 teaspoons sweet paprika powder

  • 1 teaspoon whole caraway seeds

  • 1 teaspoon crushed caraway seeds

  • 1 teaspoon finely chopped onion

  • 3 - 4 tablespoons beer (preferably Bavarian Weissbier)

  • salt

  • pepper

  • red onion, radish, pickles, pretzels to serve 

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  1. Put the camembert to a large enough bowl and crush it to small pieces with a fork. 

  2. Add butter, cream cheese, paprika, caraway seeds and chopped onion. Also add pepper and salt to taste.

  3. Mix everything well together and add beer gradually - it depends on the cheese you are using, how much beer you need to add. You want your Obazda to be nicely creamy but not soupy so be careful here. 

  4. Once you reach the desired texture and taste, let your Obazda rest for an hour - either inside or outside the fridge - I prefer room temperature as the spread remains creamier. 

  5. Sprinkle with red onions or chives and serve with pretzels, radishes and/or pickles. And of course, do not forget the beer :)

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TIP: Some say Obazda should be consumed the same day as produced but I found it to be better the next day with flavour nicely joined together. 

 

Enjoy - Guten Appetit! 

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