2024-09-18 10:02:29
First, I have to warn you: If you want to produce and sell this delicious product on a large scale yourself, contact the Bavarian State Office for Agriculture for an appointment to check the basic recipe. Because: “The name ‘Obazda’ / ‘Obatzter’ is protected as a protected geographical indication (PGI) in accordance with Regulation (EU) 2024/1143. And it is not allowed to do it outside Bavaria. Prüpfter”, “Keeshaufn ” or “Seasonal Camembert”, then you can also offer a Büsum crab chamber.
Its origin story probably began in the 1920s in a Bavarian pub, where a powerful lady was able to put aged soft cheese on her menu and to the guest through further processing. Something similar happened to me recently when my friend Hans and I were expecting to get a very expensive Camembert, but we didn’t like it at all because of its growth. “Yiso” and “clothes” became joy.
Ingredients as a side dish for a snack for 4-6 people
- 250g Camembert or Brie
- 50g softened butter (more won’t hurt)
- 200g cream cheese
- Pepper, salt, paprika powder
- ½ tsp crushed caraway
- Some cream or wheat beer
- Chives roll or spring onions in rings
The preparation
Buy Camembert or Brie that you like right away, although I have no hesitation in using the cheapest supermarket product because of the preparation and spices. Just make sure it’s not fresh and hard, but a little creamy and soft. Or you can make it at home.
It is best to process it at room temperature, cut into pieces and mix the soft cheese with other ingredients such as cream cheese and soft butter using a fork or mixer. Season with pepper, salt and a little paprika powder. Paprika also provides a vibrant red-orange tint. Crushed caraway is a must, but there are people who don’t like it – then leave it. Finely chopped onion or spring onion rings (or chives) for freshness. It becomes even creamier with whipped cream or, as is common in Bavaria, a shot of wheat beer.
Arrange it in portions on plates or in a bowl with radishes. Croutons are not only good, they also give an extra crunch. Serve with fresh sourdough bread or a pretzel. It becomes even more interesting with cubes of half a firm (!) pear, surrounded with a little brown butter (1-2 tbsp) and (optional) a small sip of Williams Christ brandy. For this reason I do not use paprika powder.
No less delicious: Spundekäs’
Obazda’s distant relative, Spundekäs’, popular in the Rhineland-Palatinate and Hesse wine-growing regions has little fun as a snack or a festive dip. To do this, mix 250 g quark, 125 g cream cheese and 80 g soft butter together, season with salt, pepper, paprika powder and, if necessary, a pinch of cayenne for a little spice. Some people swear by the hint of garlic, but not me. Serve with pretzels for dipping, diced onions are optional. With vegetable sticks (carrot, celery, kohlrabi, pepper strips) it is also well received at children’s birthday parties. The recipe can be multiplied depending on the size of the company, and the amounts and fat content of the dairy products can be different.
#Bavarian #spread #works