Bavarian Obatzda
This spread is a fixture in Munich beer gardens. It is a no-nonsense way to use up cheese that has reached its peak ripeness.
Temperature matters more than technique here.
Bring your butter and cheese to room temperature at least an hour before you begin; cold ingredients will not emulsify into a smooth, spreadable mass.
- large mixing bowl
- sturdy fork
- silicone spatula
What goes in.
- 8 ozripe Camembert cheese, rind removed
- 2 tbspunsalted butter, softened
- 2 ozcream cheese
- 1/2 tspsweet paprika
- 1 pinchcaraway seeds
- 2 tbspwheat beer
- to tastesalt and cracked black pepper
- optionalthinly sliced white onion for garnish
Respect the texture
Do not reach for the food processor. Use a fork to break down the Camembert against the side of the bowl; the goal is a mixture that is creamy but clearly textured, not a uniform puree.
The method.
Prep the cheese
Strip the white rind off the Camembert using a sharp knife. Break the cheese into small chunks directly into your mixing bowl.
Combine the fats
Add the softened butter and cream cheese. Use a fork to mash the three fats together until they start to bind.
Add the liquids and spice
Pour in the beer and sprinkle the paprika, caraway, salt, and pepper. Continue to mash and fold until the paprika has stained the mixture a uniform, deep orange.
Adjust
Taste for seasoning. If the mixture is too stiff to spread easily, add a teaspoon more beer. Serve immediately or let sit for thirty minutes for the caraway to bloom.
Other turns to take.
The Spicy Version
Add a pinch of cayenne pepper or finely diced fresh radish to the mix.
The Onion-Heavy Version
Fold in a tablespoon of finely minced chives or shallots if you prefer more sharpness than raw white onion provides.
When it doesn't go to plan.
Use a beer you would actually drink; the flavor of the liquid carries through to the final spread.
The riper the Camembert, the more pungent and flavorful the Obatzda will be.
If you have leftover spread, press plastic wrap directly onto the surface before refrigerating to prevent it from drying out.
The ones that keep coming up.
Can I use Brie instead of Camembert?
You can, but Brie is generally milder and has a higher moisture content, which can result in a softer, less structured spread.
Do I have to add beer?
The beer adds a characteristic bitterness and helps thin the fats. If you prefer not to use alcohol, you can use a high-quality chicken or vegetable stock.
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