In all the years of having this year website, I can’t believe that I haven’t posted my Obatzda recipe. What is Obatzda? It’s a very Bavarian cheese spread (similar to pub cheese), served with pretzels (brezn) or bread, and accompanied often by radishes (radi), red onions, and other things like gherkins and cherry tomatoes and so on. There is no *one* recipe for obatzda and certainly no right or wrong recipe. Some people add a bit of horseradish, some people a few tablespoons of beer. If you can’t find quark, some people use cream cheese mixed with a bit of sour cream. All work well.
It’s Summertime. Biergärten. Beer, obatzda and brezn. What I miss about Munich.
500 grams Brie or camembert cheese, soft at room temperature
50 grams butter, soft at room temperature
250 grams whole milk Quark (if you can’t find quark, use 1 package room temp cream cheese mixed with 2 tablespoons sour cream)
1 small shallot, very finely diced
Salt, pepper and paprika to taste
Dash of cayenne pepper (optional)
caraway seeds (optional)
Serve with red onion rings, radishes, small gherkins, cherry tomatoes, salami or prosciutto and most importantly, pretzels!
Dice the Brie/Camembert into small pieces. Finely dice the onion/shallot. In a mixing bowl, combine the butter and quark, then add the cheese and onions. Season to taste. Refrigerate for a few hours before serving.