German Cheese and Beer Spread – Obatzda

Ahhh yes 😍 Obatzda — Bavaria’s greatest gift to beer gardens. Funky, creamy, tangy, a little spicy, and dangerously spreadable.

Here’s a proper, beer-hall–style Obatzda, not the bland deli knockoff.

🇩🇪 Obatzda (German Cheese & Beer Spread)

Ingredients (serves 4–6)

• 8 oz (225 g) ripe Camembert, room temperature

• 2–3 tbsp cream cheese or softened butter (traditional uses butter)

• 2–3 tbsp finely diced onion (red or yellow)

• 1–2 tbsp light beer (lager or wheat beer)

• 1 tbsp sweet paprika

• ½ tsp hot paprika or cayenne (to taste)

• 1 tsp caraway seeds (optional but very traditional)

• Salt & freshly ground black pepper

• Splash of lemon juice (optional)

• Chives or parsley, chopped (for garnish)

How to Make It

1. Mash the cheese
   In a bowl, mash the Camembert with a fork until chunky but spreadable.

2. Add creaminess
   Mix in cream cheese or butter.

3. Flavor it
   Stir in onion, beer, paprikas, caraway, salt, and pepper.

4. Adjust
   Taste—add more beer for softness, more paprika for color, salt if needed.

5. Rest (important!)
   Chill 30–60 minutes so flavors meld.

Texture should be rustic and slightly lumpy, not smooth.

How to Serve (the right way 🍺)

• With Brezn (soft pretzels)

• Crusty rye or Bauernbrot

• Garnished with:

  • Onion rings

  • Extra paprika

  • Fresh chives

Authentic Bavarian Tips

• Camembert must be ripe (soft and aromatic).

• The color should be orange, not pale.

• Onion bite + paprika warmth + beer tang = balance.

• Don’t overmix—Obatzda should look hand-mixed.

Variations

• Extra kick: add a dab of mustard or horseradish

• Creamier: more butter, less cream cheese

• No alcohol: replace beer with milk or cream

If you want, I can:

• scale this for a beer party

• make it extra spicy

• or tweak it for American Camembert availability