Obatzda Für Den Biergarten German Cheese Spread
Obatzda is a traditional Bavarian cheese spread, perfect for a beer garden or light meal. It combines ripe soft cheeses with softened butter, finely minced onion, paprika, and caraway. Simple to prepare, it requires chilling to allow the flavors to fully meld, resulting in a rich, tangy, and subtly spiced spread best served with hearty bread or pretzels.
Equipment
- 1 Mixing Bowl Large enough for mashing and mixing ingredients.
- 1 Fork or Potato Masher For thoroughly mashing the cheeses and butter.
- 1 Chef's knife For finely mincing the onion and dicing cheeses.
- 1 Cutting Board For preparing cheeses and mincing onion.
- 1 Measuring Spoons and Cups For accurate ingredient measurements.
Ingredients
Main
- 4 ounces cheese ripe Romadur 60% [Belgian soft cheese] or Brie
- 4 ounces cheese ripe Camembert [French soft cheese]
- 4 ounces butter softened
- 1/2 cup onion finely minced, not chopped
- 1 tablespoon paprika sweet Hungarian
- 1 teaspoon paprika hot or spicy Hungarian, or to taste
- 1/2 teaspoon caraway ground
- 1/4 teaspoon salt or to taste
- Freshly ground black pepper to taste
- Fresh heavy cream to achieve desired consistency
Instructions
- Ensure cheeses (Romadur/Brie and Camembert) and butter are at room temperature and very soft for easy mashing.
- If using Brie or Camembert, remove any thick or waxy rind that might hinder a smooth texture, then dice the cheeses into small pieces.
- Finely mince the onion, aiming for an almost paste-like consistency, to ensure it integrates seamlessly without large chunks.
- In a large mixing bowl, combine the diced cheeses, softened butter, finely minced onion, sweet Hungarian paprika, hot paprika, ground caraway, salt, and freshly ground black pepper.
- Using a fork or a potato masher, thoroughly mash and combine all ingredients until a relatively smooth mixture is achieved.
- Gradually add fresh heavy cream, a tablespoon at a time, continuing to mix until the spread reaches your desired creamy, spreadable consistency.
- Taste the Obatzda and adjust seasoning with additional salt, pepper, or hot paprika if desired.
- Transfer the prepared cheese spread to a serving dish or airtight container.
- Cover the dish and refrigerate for at least 3 hours, or ideally overnight, to allow the flavors to meld and deepen.
- Before serving, let the Obatzda sit at cool room temperature for about 15-20 minutes to soften slightly for optimal texture and flavor. Serve with rye bread, pretzels, or radishes.
Notes
The ripeness of the cheeses (Romadur/Brie and Camembert) is paramount; ensure they are fully ripe and soft to allow for easy mashing and optimal flavor development. Using truly softened butter will prevent lumps and facilitate a smooth, homogenous spread. Mince the onion extremely fine – almost a paste – as larger pieces can be overpowering in texture and taste. Adjust the hot paprika and salt to your preference. The addition of fresh heavy cream is key for achieving the perfect spreadable consistency; add it gradually. Allow ample chilling time (at least 3 hours, ideally overnight) for the flavors to meld and deepen, which is crucial for authentic Obatzda. Serve at cool room temperature for best flavor and texture.