Oktoberfest Food: Obatzda Recipe

The traditional German obatzda recipe calls for Camembert, lots of butter, and pungent Romadur cheese. Since Romadur isn’t widely available in American supermarkets, our version uses cream cheese instead.

1. Lightly toast 1/2teaspoon of Caraway seeds in a dry sauté pan. Cook until they begin to color. Remove from pan immediately and set aside.
2. Dice a small sweet onion (approximately 1/3 of a cup). Sauté until soft and translucent. (Most Obatzda recipes use raw onions, but we sautéed the onions for a more subtle flavor. If you enjoy the flavor of raw onions, skip this step for a more authentic taste.)
3. Remove the rind from 1 pound of Camembert (or Brie) cheese and cut into small pieces. Wait until the Camembert reaches room temperature and then beat it with 8 ounces of room temperature cream cheese until combined, using a stand or handheld mixer on medium speed.
4. Add the onions and caraway seeds to the cheese mixture, along with ¼ cup of chopped fresh chives, 1/2 teaspoon sweet paprika, a pinch of kosher salt, and 1/4 teaspoon of fresh ground black pepper. Beat until combined.
5. Reduce the speed of the mixer to low. Slowly add German lager (approximately 1/4 to 1/3 a cup) until the spread reaches the desired consistency.
6. Place the Obatzda in the refrigerator overnight to let the flavors meld. Treat yourself to the rest of the beer!
7. Lightly garnish with paprika and chives, serve room temperature Obatzda alongside soft pretzels or on fresh crusty bread.