Obatzter is a traditional mixture of cheese served as a `Brotzeit´ in Bavaria. You can find similar recipes in Germany & Austria. `Spundekäs´ is for example a recipe from Rhineland Palatinate. These cheese preparations contain soft cheese like Camembert, butter, caraway and paprika powder. A lighter variant is made with farmer cheese. There are a lot of different recipes. The original was invented about 1920 by Katharina Eisenreich at her `Braustüberl´ in Weihenstephan. Obatzter with pretzel and beer is gorgeous.
So let see what you need to prepare 2 portions of our Obazda recipe:
- 125 g of Camembert / 50% fat is good
- 3 spoons of farmer cheese
- 2 spoons of creme fraiche
- 1 teaspoon caraway
- 1 spoon of paprika powder / mild or picante
- 1 shallot
- 2-3 spring onions
First step is to cut the Camembert into about 1 inch to 1 inch cubes. Chop the shallot very fine and the spring onions into rings. Mix all ingredients for the Obatzter with a fork and a spoon roughly. The Camembert should not get mixed to fine. It is very tasty to have some Camembert pieces wrapped by the creamy cheese mass. Let it rest for an hour and garnish it with some fresh spring onions. As we mentioned beer fits perfectly.
We also made a new version of Obazda. We call it Indian Obatzter. The preparation is more or less similar but we use yellow curry, garlic, fresh green chili, cumin and red chili. A really delicious variant to try out!
Prost & Guten Appetite!