What is it?
Savory Bavarian cheese spread.
How is it called in German?
“Obatzter” or “Obatzda” or “Obazda”
“Obazda” is the Bavarian dialect word for “Mashed Up”.
Cultural Background Story
The Obazda became famous in the 1920s, when the hostess Katharina Eisenreich served it to her guests at the “Weihenstephaner Bräustüberl” in Freising/Munich.
You will find this spicy cheese specialty in every Munich beer garden.
Bavarian Cheese Spread
This delicious cheese spread is made of soft cheese and butter that is spiced up with beer, spices and then mashed to it´s creamy perfection.
Obazda is Bavarian and means “mashed together”. Obazda can also be spelled Obatzda or Obatzter.
The riper the camembert|or brie, the easier it is to mash and the more intense is the aroma. Go with what you like the best.
- 9 oz. camembert/brie cheese
- 6 oz. cream cheese
- 4 tbsp. butter (room temperature)
- 1 small red onion (finely chopped)
- 1 tsp. paprika powder
- 1/2 tsp. ground caraway seeds
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tbsp. dark beer, apple juice or milk (Optional)
- Cut camembert/brie, cream cheese and butter into 1/2 inch cubes.
- Chop the onion finely.
- Place all prepped ingredients into a large bowl, add spices, and mash together with a large fork or clean hands until smooth.
- Add beer, apple cider or milk if you prefer a smoother spread.
- Place the mixture into ramekins or sturdy muffin liners.
- Cover with plastic wrap and refrigerate for at least 1 hour or overnight. Keeps in the fridge several days.
Serve Obazda as a starter or happy hour snack with homemade bread, pretzels or rustic artisan crackers and a nice cold mug of German beer.