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A classic Bavarian beer garden favorite, this creamy and savory cheese spread is made with soft Camembert, butter, and a hint of beer. Perfectly spiced with paprika and caraway, it's the ultimate dip for soft pretzels and rye bread. Ready in just 15 minutes of active time!
Prepare the cheese and butter. Ensure the Camembert, butter, and cream cheese are at room temperature for easy mixing. Cut the Camembert into small cubes. You can leave the rind on for a more rustic flavor or remove it for a smoother texture.
In a medium bowl, use a fork to mash the Camembert cubes, softened butter, and cream cheese together. Continue mashing until the mixture is well-combined but still retains a slightly coarse, rustic texture. Avoid using a food processor, as it can make the spread gummy.
Add the finely chopped red onion, sweet paprika, ground caraway seeds, salt, black pepper, and optional cayenne pepper to the cheese mixture. Stir gently with the fork until all the seasonings are evenly distributed.
Pour in the German lager beer and mix until just incorporated. The beer will loosen the spread slightly and add a characteristic tangy flavor. Do not overmix.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling time is crucial for the flavors to meld and deepen.
Before serving, allow the Obatzda to sit at room temperature for about 15-20 minutes to soften slightly. Transfer to a serving bowl, garnish generously with fresh chives, and serve with soft pretzels, rye bread, radishes, and pickles.
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A classic Bavarian beer garden favorite, this creamy and savory cheese spread is made with soft Camembert, butter, and a hint of beer. Perfectly spiced with paprika and caraway, it's the ultimate dip for soft pretzels and rye bread. Ready in just 15 minutes of active time!
This german recipe takes 45 minutes to prepare and yields 4 servings. At 483.35 calories per serving with 14.41g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
For a stronger, more pungent flavor, substitute half of the Camembert with Limburger or Romadur cheese.
Add a teaspoon of hot paprika (scharfes Paprikapulver) along with the sweet paprika for a spicier kick.
Mix in a teaspoon of finely chopped fresh parsley along with the chives for added freshness.
Replace the beer with an equal amount of full-fat milk or a non-alcoholic beer for a similar consistency and milder flavor.
The dairy components, primarily Camembert and cream cheese, provide a good source of calcium, which is essential for strong bones and teeth.
Cheese is a concentrated source of high-quality protein, necessary for muscle repair, immune function, and overall body maintenance.
As a fermented food, ripe Camembert contains beneficial bacteria (probiotics) that can support a healthy gut microbiome and aid digestion.
Dairy products are a natural source of Vitamin B12, which is crucial for nerve function and the formation of red blood cells.
Obatzda is a traditional Bavarian cheese spread made from ripe soft cheese like Camembert, butter, and spices. It's a staple in German beer gardens (Biergärten) and is typically served with pretzels, bread, and radishes.
One serving of this Obatzda recipe (approximately 1/2 cup or 125g) contains around 430 calories, primarily from the cheese and butter.
Obatzda is a rich and indulgent treat, high in fat and calories. While it provides calcium and protein from the cheese, it should be enjoyed in moderation as part of a balanced diet.
A light German lager like a Helles or a Pilsner is traditionally used. Its mild, crisp flavor complements the cheese without overpowering it. A Weissbier (wheat beer) can also be used for a slightly fruitier note.
Yes, Obatzda tastes even better when made a day in advance. Store it in an airtight container in the refrigerator for up to 3 days. Let it sit at room temperature for 20-30 minutes before serving.
Bitterness can sometimes occur if you use a food processor, which can overwork the cheese rind. Mashing by hand with a fork is the best method. Using an overly bitter beer can also contribute to this.