“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
The difference between Brie and Camembert: Brie has 60% of milk fat, Camembert only 45%. Either can be used.
This spread includes Beer and Caraway seeds which is added in many Southern German dishes. Thinking about Bavarian Pork roast and Sauerkraut.
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.
I add the onions at the end, or just place them on top or on the side.
I used my Ninja mixer, but a fork will do to mash the Brie, Butter and Cream cheese
Serve with my homemade no-knead Bauernbrot
Obatzta, or Brie spread
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%
Ingredients
- 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
Instructions
- 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
Notes
Garnish with chives and sliced onions. Pretzel or Angie’s Bauernbrot on the side
Nutrition information
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