“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
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 Schnapps I bring back from the Westerwald. So never say never (-:. If there is a known problem, just leave them off, or crush them small.
This spread includes Beer and Caraway seeds which is added in many Southern German dishes, just like to my Bavarian Pork roast and Sauerkraut.
The difference between Brie and Camembert: Brie has 60% of milk fat, Camembert only 45%. Either can be used.
I used my Ninja mixer like the one below, but a fork will do to mash the Brie, Butter and Cream cheese
Obatzta, a Bavarian Brie spread
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
If not eaten right away, add the onions before serving, or just place them on top or on the side.
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 Bauernbrot on the side
Served with a soft Pretzel or German Crusty bread/Bauernbrot
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