Making Classic Obatzda
This spread is less of a formal recipe and more of a study in texture. You want the cheese to be broken down enough to spread, but with enough structural integrity to hold its own against a sturdy pretzel.
Temperature is your only hurdle.
If the cheese is straight from the fridge, it will be rubbery and refuse to emulsify. Bring your Camembert to room temperature for at least an hour before you begin.
- fork
- mixing bowl
What goes in.
- 8 ozvery ripe Camembert, rind included
- 2 tbspunsalted butter, softened
- 1 tspsweet paprika powder
- 1/4 tsphot paprika or cayenne
- 2 tbspwheat beer (Weissbier)
- 1 pinchcaraway seeds
Breaking the rind
Use a fork to mash the cheese and butter together until the mixture is cohesive but still shows small flecks of the white rind throughout.
The method.
Prep the cheese
Cut the room-temperature Camembert into rough cubes, including the white rind, and place them into your mixing bowl.
Incorporate butter
Add the softened butter and use a fork to mash the ingredients until the mixture loses its chunky, rigid texture and becomes a thick, spreadable paste.
Season
Stir in the sweet and hot paprika, the caraway seeds, and the wheat beer. Mix until the color is uniform and the consistency is smooth.
Rest
Let the spread sit for 10 minutes at room temperature so the spices hydrate and the flavors marry.
When it doesn't go to plan.
If your Camembert isn't quite ripe, mix in a tablespoon of cream cheese to help it reach the right consistency.
Serve at room temperature; the fats in the cheese turn waxy and unappealing if chilled too long.
Top the finished bowl with fresh chives or thinly sliced rings of white onion for crunch.
The ones that keep coming up.
Should I remove the rind?
No. The rind provides the signature flavor and texture. Without it, the spread is just bland cheese.
Can I use a food processor?
Avoid it. A machine will turn the mixture into an unnaturally smooth, gummy paste. Hand-mashing keeps the rustic texture intact.
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