Obatzda, a Bavarian Brie Spread

Obatzda, angemachter Camembert, Bavarian Brie Spread, a Munich speciality

“Obatzda”, also called “Angemachter Camembert” in my Franconian circles, is a typical Bavarian spread made from Brie. It is served with a fresh Pretzel or Bauernbrot

This spread includes Beer and Caraway seeds which is added in many Southern German dishes. Thinking about Bavarian Pork roast and Sauerkraut.

Obatzda, prepared Brie spread

I have an American friend who despised caraway seeds, but now he got accustomed, and his taste buds adjusted. In a sudden the Caraway seeds need to be included. He even drinks my Caraway Schnaps I bring back from the Westerwald. So never say never (-:. If there is a known problem, just leave them off, or crush them small.

The difference between Brie and Camembert: Brie has 60% of milk fat, Camembert only 45%. Either can be used.

Obatzda Ingredients, German Brie spread, Angemachter Camembert

I used my Ninja mixer like the one below, but a fork will do to mash the Brie, Butter and Cream cheese

Obatzta, or Brie spread

Obatzta, or Brie spread
Category: Appetizer, Spread
Cuisine: German, Bavarian
Prep Time: 10 minutes

Mix in the onions right before serving. Serve with Pretzels or German bread. The difference between Brie and Camembert: Brie has 60% of milk fat, Camembert only 45%. If not eaten right away, add the onions before serving, or just place them on top or on the side.


  • 8 oz or 226 g Brie or Camembert
  • I package cream cheese
  • 2 tbsp soft butter
  • 1 medium onion
  • 2 tsp paprika
  • 2 to 3 tbsp beer to taste
  • Salt
  • pepper
  • 1 tsp caraway seeds


  • Chop onion small, leave a couple slices for garnish
  • Press the soft Brie into small pieces
  • Combine with the soft Butter and mix all other spices, the salt, pepper, paprika and caraway seeds
  • Add the beer so it has a smooth and creamy consistency


Garnish with chives and sliced onions. Pretzel or Angie’s Bauernbrot on the side

Nutrition information

8 to 10 servings
Serving Size: 1 tbsp

Served with a soft Pretzel or German Crusty bread/Bauernbrot

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with, or I tasted while traveling in Europe.

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