Bavarian Obatzda
This is a rustic staple found in beer gardens across Southern Germany. It is meant to be served at room temperature, spread thickly onto a sourdough pretzel, and eaten alongside a cold glass of lager.
Temperature is your primary ingredient.
Pull the cheese and butter out of the refrigerator an hour before you begin so they soften completely. Hard cheese will result in a grainy, lumpy spread rather than a smooth, cohesive paste.
- Medium mixing bowl
- Sturdy dinner fork
- Rubber spatula
What goes in.
- 8 ozripe Camembert cheese, rind removed
- 2 tbspunsalted butter, softened
- 1/4 cupwheat beer (Hefeweizen)
- 1 tspsweet paprika
- 1/2 tspcaraway seeds
- to tastesalt and cracked black pepper
- optionalthinly sliced white onion for garnish
Building the emulsification
Use the back of a fork to press the cheese and butter against the side of the bowl until they form a thick, uniform paste. Only add the beer slowly, as you would oil into a vinaigrette, to prevent the mixture from becoming too runny.
The method.
Prep the cheese
Cut away the white rind of the Camembert entirely and discard it. You only want the soft, interior cream.
Combine
Place the cheese and soft butter in the bowl. Mash them together until no large chunks remain.
Incorporate liquid
Pour in the beer in three stages, mashing well after each addition until the texture is spreadable and glossy.
Season
Fold in the paprika, caraway seeds, salt, and pepper. The paprika should provide a uniform, rust-colored hue throughout.
Rest
Let the mixture sit for 10 minutes. This allows the caraway to bloom and the flavors to settle.
Other turns to take.
Creamy Version
Add one tablespoon of full-fat cream cheese or quark if you prefer a milder, fluffier texture.
Spicy Version
Substitute half of the sweet paprika with hot smoked paprika for a deeper flavor profile.
When it doesn't go to plan.
If the spread looks too stiff, add a teaspoon more beer at a time.
Serve in a shallow bowl and press the back of a spoon into the top to create ridges for the onion garnish to sit in.
Do not use a food processor; the friction will overheat the butter and separate the fats.
The ones that keep coming up.
Can I use Brie instead of Camembert?
Yes, but use a very ripe Brie. The pungency of Camembert is traditional, but Brie works if you prefer a milder taste.
How long will this keep?
It is best consumed within 24 hours. The onion garnish will lose its crunch if left on the spread for too long.
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