“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.
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.
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
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.
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
Served with a soft Pretzel or German Crusty bread/Bauernbrot
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