Making Classic Obatzda
Obatzda is a beer garden staple made by mashing ripe Camembert with butter, a touch of paprika, and a splash of wheat beer. It relies on the contrast between the funky, softened cheese and the sharp bite of raw onions or chives served alongside.
- Difficulty
- Easy
- Total time
- 15 min
- Hands-on
- 15 min
- Serves
- 4
Ingredients
- 8 oz very ripe Camembert, rind included
- 2 tbsp unsalted butter, softened
- 1 tsp sweet paprika powder
- 1/4 tsp hot paprika or cayenne
- 2 tbsp wheat beer (Weissbier)
- 1 pinch caraway seeds
Step by step
Prep the cheese
Cut the room-temperature Camembert into rough cubes, including the white rind, and place them into your mixing bowl.
Incorporate butter
Add the softened butter and use a fork to mash the ingredients until the mixture loses its chunky, rigid texture and becomes a thick, spreadable paste.
Season
Stir in the sweet and hot paprika, the caraway seeds, and the wheat beer. Mix until the color is uniform and the consistency is smooth.
Rest
Let the spread sit for 10 minutes at room temperature so the spices hydrate and the flavors marry.
Questions people ask
Should I remove the rind?
No. The rind provides the signature flavor and texture. Without it, the spread is just bland cheese.
Can I use a food processor?
Avoid it. A machine will turn the mixture into an unnaturally smooth, gummy paste. Hand-mashing keeps the rustic texture intact.
Tips
- If your Camembert isn't quite ripe, mix in a tablespoon of cream cheese to help it reach the right consistency.
- Serve at room temperature; the fats in the cheese turn waxy and unappealing if chilled too long.
- Top the finished bowl with fresh chives or thinly sliced rings of white onion for crunch.