Obatzda - German Cheese Spread
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.
Servings 4 people
- 1 onion around 150 g (5.2 oz)
- 200 g Camembert 7 oz - alternatively use Brie, Rocamadour, Limburger or another soft cheese of your choice
- 100 g full fat creme cheese 3.5 oz
- 50 g butter 1.7 oz, soft
- 1 teaspoon sweet paprika
- ½ teaspoon ground caraway seeds optional
- black pepper
- some chives to serve
In order to ripen the cheese faster, remove the camembert from the fridge for at least 3 hours. Cut off the rind and leave to rest at room temperature. You will see that it becomes very soft.
Place the camembert, cream cheese and butter in a bowl. Using a fork, mix everything until you achieve creamy mixture. (Some also use their hands to knead the mixture)
Season with salt, pepper paprika and caraway seeds(optional) to taste.
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.
Before serving, sprinkle with some chopped chives. Enjoy it with a slice of rye bread or pretzel.
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.