Obatzda – aka Obatzter, Obazda, Obazde, Obazd’n – is a piquant Bavarian cheese specialty and part of Biergarten culture. There are many versions of it. The original recipe was created in the Bräustüberl Weihenstephan in Freising by Katharina Eisenreich, innkeeper from 1920-1958. In the 1920s she served her morning guests a portion of Obatzda, which was immediately successful. Over the years, it developed into a light meal classic.
Original Obatzda recipe of the Bräustüberl Weihenstephan
For 1 kg you need:
1 kg Brie cheese – 70 g butter – 150 g cream cheese – 120 g onions – 5 g paprika powder – 1 pinch of ground cumin – 1 pinch of salt and pepper – 10 cl Weihenstephaner Vitus Weizenbock or Weihenstephaner Weißbier (or other wheat beer)
Process the Brie to a semi-coarse mass. Add butter, cream cheese, chopped onions and paprika and mix. Season with cumin, salt and pepper. Serving suggestion: Place Obatzda with an ice cream scoop on a breadboard. Garnish with red onion, chives, lettuce and/or pretzel sticks.