🧀 Obatzda
Obatzda is a Bavarian cheese spread made by mashing ripe Camembert with butter, finely chopped onion, sweet paprika and a splash of beer. It is creamy, tangy and slightly spicy, with a bright orange colour from the paprika. It is a classic of Bavarian beer gardens, served with radishes, onion rings and pretzels.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g ripe Camembert
- 50 g soft butter
- 1 small onion, very finely chopped
- 1 tsp sweet paprika
- 2 tbsp beer
- Salt, pepper and a pinch of caraway
Method
- Cut the Camembert into small pieces and mash with a fork.
- Add the soft butter and mix until fairly smooth with a few chunks left.
- Stir in the onion, paprika, caraway and beer, then season with salt and pepper.
- Chill for 30 minutes and serve with radishes and onion rings.
How to make it lighter
- Reduce the butter by half; the Camembert already gives creaminess.
- Serve with lots of radishes, cucumber and pepper strips for dipping.
- Measure out 2–3 tablespoons per person — it is a rich spread.
History
Obatzda comes from Bavaria, where it was a way to use up ripe soft cheese; it is often credited to a Freising beer-garden landlady in the 1920s. Today it is a standard item on beer-garden menus.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →