This Bavarian/German cheese spread recipe, known as Obatzda (also known as Grupfter in Frankonia), is not for the faint-hearted. It is made with a blend of stinky, white aged soft cheeses, sweet or hot paprika, and a good bit of onion thrown into the mix.
Some recipes also call for garlic, horseradish, cloves, and cream cheese. A Hungarian/Slovakian version is made with Liptauer cheese and is known as Korozott Juhturo.
Obatzda is a classic German beer garden food found on a Brotzeit, a snack platter with hearty bread, sausage, pickles, and radishes. Other classic German bread spread recipes include cheese-based spreads like Obatzda and herbed quark cream, vegetarian and dairy-free spreads like a tomato spread, sweet spreads like strawberry cream cheese, and meat and fish spreads like chicken liver pâté.
- 4 ounces cheese (ripe Romadur 60% [Belgian soft cheese] or Brie)
- 4 ounces cheese (ripe Camembert [French soft cheese])
- 4 ounces butter (softened)
- 1/2 cup onion (finely minced, not chopped)
- 1 tablespoon paprika (sweet Hungarian)
- 1 teaspoon paprika (hot or spicy Hungarian, or to taste)
- 1/2 teaspoon caraway (ground)
- 1/4 teaspoon salt (or to taste)
- Freshly ground black pepper to taste
- Fresh heavy cream to achieve desired consistency
In a medium bowl, mash together the Romadur or Brie cheese, Camembert cheese and softened butter until well combined.
Add the minced onion, sweet Hungarian paprika, spicy Hungarian paprika, ground caraway, salt, and freshly ground black pepper to taste. Mix until thoroughly combined.
Add heavy cream to desired spreading consistency. The Obatzda spread should be the color of bricks.
Refrigerate for a few hours to let the tastes meld together.
If you like a smooth spread, combine the cheeses, butter, and spices in a food processor until smooth. Add the minced onion last, by hand.
Serve with more thinly sliced onions, pretzels, bread, and beer.