Obatzda - Bavarian Beer Cheese

The classic Bavarian beer cheese is made with camembert, cream cheese onions, and paprika spices! A creamy spread often served with weisswurst and pretzels in Southern Germany. You can find it at Oktoberfest or any beer garden because this camembert beer dip goes well with Bavarian wheat beer.

What is Obatzda?

Obatzda is an orange-yellow beer cheese mix made from Camembert, creme cheese, onions, paprika, and butter. You can add some beer to give the mixture a creamier texture, but that is optional. Variations of this dip in Hessia (known as gematschter), Austria (Liptauer), and Switzerland.

The name "Obatzda" can be translated as "dressed up" or "mixed". This stems from the origin of the dish. Leftover cheese was dressed up with spices and
butter to make them interesting and tasty again.

The Obatzda dip first appeared on menus of beer gardens in the 1920s. The first restaurant to offer the Obatzda cheese was the famous Beergarden Weihenstephan in Freising.

What does it taste like?

Obatzda is a strong-tasting tangy cheese. It has an almost blue cheese-like flavor, and the raw onions are not to everyone's taste. Either you love it, or you don't. It's that kind of a dish. If you want to you can serve it alongside some milder dips, such as Spundekäs. Spundekäs is a pretzel dip from Hessia.

Is Obatzda a cheese spread or a dip?

In Germany, this cheese is treated more as a spread than a dip. However abroad and especially in Oktoberfest festivities around the world it is served as a dip.

How to make this German Beer Cheese

There are no hard rules on how to make Obatzda. Do not obsess too much about the exact ratios of the ingredients but try to adapt it to your taste.

Key Ingredients

For exact quantities please check out the printable recipe card at the bottom of the post

• Camembert, but you can also use brie, Limburger, or soft goat cheese such as
• cream cheese
• butter
• onion (if you want you can serve the onions on top, as the spread without the raw onions will last longer)
• spices sweet paprika, salt and pepper, cayenne pepper, ground caraway seeds,
• beer - this is optional. A few drops of beer will help make the dip creamier
• Chives to serve (optional)

Obatzda Cheese Recipe Steps

Start by removing all the ingredients from the fridge. Having camembert, butter, and cream cheese at the same temperature will help them blend better together and avoid lumps. The Camembert should be removed from the fridge for at least 3 hours beforehand to help it ripen. Finely chop the onions.

Start by roughly chopping the camembert. No need to peel it, as the rind will blend into the cheese mix. In a large bowl add the camembert bites, cream cheese, and butter. You can use a fork, or knead with hands until combined. If you want it really smooth you can also use a blender.

Season with paprika, cayenne pepper, and caraway seeds (optional) to taste. Lastly, adjust the flavoring with some salt and pepper. You can either mix in the onions now or serve them on the side.

If you like you can add little splashes of beer to make the spread creamier. This is optional. You can leave this step out, or use milk instead of beer. Before serving, sprinkle with some chopped chives. Enjoy it with a slice of rye bread or pretzel.

How to serve Obatzda?

This cheese dip is served cold or at room temperature. Serve with soft pretzels or snack pretzels, and some chopped radishes. It is perfect to dip your pretzels in, but you can also serve it as a cheese spread on rye bread.

To plate it, sprinkle the cheese with some fresh chives on top. You can also slice some radishes. In some beergardens, you will find it shaped with an ice cream scoop, but it is easier to serve in a bowl.

Make Ahead

You can make this dip up to a day in advance. This will also allow for the flavors to infuse. However, it is best to only add in the onions just before serving, or serve them on top.

Keep it overnight in the fridge, but allow it to get to room temperature before serving. This will make it nice and soft again.

Storage Instructions

I am pretty sure this dip will be gone in no time. However, in the unlikely event that you have leftovers do not fret. Obazda keeps in the fridge for up to three days.

I do not recommend freezing this dip, as it will change the texture when defrosted.

More Bavarian Recipes

Recipe

Easy Obatzda - Bavarian Beer Cheese

Marita

Obatzda (also spelt Obazda ) is a Bavarian classic that is a staple dish in German beer gardens. It is best enjoyed outside, with a slice of rye bread of a pretzel accompanied by a nice cold beer.

4.89 from 9 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 0 minutes mins

Total Time 30 minutes mins

Course breadspread, Side Dish, Snack

Cuisine German

Servings 4 people

Calories 171 kcal

Ingredients

 

MetricUS Customary

 

0.25x0.5x1x2x

• 200 g Camembert 7 oz - alternatively use Brie, Rocamadour, Limburger or another soft cheese of your choice
• 100 g creme cheese full fat 3.5 oz
• 5 tablespoon butter 50 g/ 1.5 oz, soft
• 1 onion around 100 g (5.2 oz)
• 1 teaspoon sweet paprika powder 
• ½ teaspoon cayenne pepper optional - if you like it a bit spicy
• ½ teaspoon ground caraway seeds optional
• 4 tablespoon wheat beer or use larger. You can also replace the beer with milk
• salt & pepper
• 3 tablespoon chives

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Instructions

 

• Start by removing all the ingredients from the fridge. The Camembert should be removed from the fridge for at least 3 hours beforehand to help it ripen. Having camembert, butter, and cream cheese at the same temperature will help them blend better together and avoid lumps. Finely chop the onion.
  200 g Camembert, 100 g creme cheese, 5 tablespoon butter, 1 onion
• Roughly chop the camembert. No need to peel it, as the rind will blend into the cheese mix. In a large bowl add the camembert bites, cream cheese, and butter. You can use a fork, or knead with hands until combined. If you want it "really" smooth you can also use a blender.
• Season with paprika powder, cayenne pepper, and caraway seeds (optional) to taste. Lastly, adjust the flavoring with some salt and pepper. You can either mix in the onions now or serve them on the side.
  1 teaspoon sweet paprika powder , ½ teaspoon ground caraway seeds, salt & pepper, ½ teaspoon cayenne pepper
• Mix in the onions optional. Another option is to serve the onions on top of the obatzda. This is the better option if you plan to serve the dip later because the onions make the cheese too moist. Also, then it is up to personal preference if you have the dish with or without onions, as some might find the taste too strong.
  3 tablespoon chives
• If you like you can add little splashes of beer to make the spread creamier. This is optional. You can leave this step out, or use milk instead of beer. Before serving, sprinkle with some chopped chives. Enjoy it with a slice of rye bread or pretzel.
  4 tablespoon wheat beer

Video

Notes

Storage Instructions

I am pretty sure this dip will be gone in no time. However, in the unlikely event that you have leftovers do not fret. This cheese spread keeps in the fridge for up to three days. The cold temperature might harden the dip, so leave it to rest at room temperature to soften before serving.

If you know in advance that you will store the cheese dip, then I would recommend not adding the onions into the dip, but serving them on top. The onions will make the cheese too moist and it will not taste as good the next day. 

Can you freeze Obazda?

I would not recommend freezing the cheese spread, as it will change the texture when defrosted.

Nutrition

Calories: 171kcalCarbohydrates: 4gProtein: 11gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 37mgSodium: 436mgPotassium: 165mgFiber: 1gSugar: 2gVitamin A: 678IUVitamin C: 2mgCalcium: 218mgIron: 1mg

Keyword beer garden dish, german cheese spread, obatzda, obazda

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