Obatzda

Obatzda – Bavarian Cheese

As you might know, I am born in Bavaria. Bavaria has many local dishes which are low-bar without any modification of the recipe. Obatzda is a Camembert based dish which is absolutely delicious! Give it a try, you will love it!

Minutes to Prepare

Minutes to Cook

10 (rest in the fridge)

Number of Servings

Ingredients

500 g (17.64 ounces) ripe Camembert
40 g (1.41 ounces) soft butter
200 g (7.05 ounces) cream cheese
80 g (2.82 ounces) finely chopped onions
Salt, pepper
Paprika
Caraway
2 tsp (5 grams) of chopped chives
60 g (2.12 ounces) finely sliced onion rings
8 tsp (40 ml) of beer to taste (the stronger the taste, the better)
Radishes (optional)

Directions

Mash the Camembert with a fork and add the butter, cream cheese and onions. Season with salt, pepper, paprika and caraway to taste. Add beer gradually and stir.

Spoon a portion of Obatzda onto each plate and garnish with onion rings, chives and caraway. Serve preferably with radishes.

History of Obatzda

The original Obatzda recipe was created in the Bräustüberl Weihenstephan in Freising by Katharina Eisenreich, who was the innkeeper of the Bräustüberl from 1920 -1958. In the early 1920s she served her morning beer guests a portion of Obatzda, which was immediately successful. Over the years, the Obatzda developed into a true light meal classic and is surely offered at the self-serviced food stall in every real Bavarian beer garden.