Obatzda
This German beer cheese spread used to be made to use up ripening cheeses, but now it goes great with a beer and to share with friends.
Equipment
- Food processor
Ingredients
- 8 ounces Camembert cheese
- 8 ounces Mascarpone cheese (can sub in Brie or cream cheese as desired)
- 2 tablespoons European style butter
- 4 tablespoons Hefeweizen (see note above)
- 2-3 teaspoons sweet paprika
- 1 teaspoon caraway seeds
- salt and pepper to taste
- chopped chives to sprinkle for garnish
- thinly sliced red onion for garnish
- farmhouse bread, pretzels
Instructions
- Cut the camembert into 1" cubes, leave the rind on.
- Add the camembert, mascarpone, butter, beer, paprika, salt, and pepper to the food processor. Pulse until it is a chunky-smooth consistency. Add more beer if needed to loosen or if you're using Brie instead of mascarpone cheese.
- Scrape out of the food processor and fold in caraway seeds. Adjust the seasonings to your preference. Use more paprika for a bolder color.
- Once you're ready to serve and NOT before, add the chives and sliced red onion. If you leave the onions and chives in the mixture it will taste off after a while.
- Serve with pretzels (hard or soft), or a rye or farmhouse style bread. I like Lidl's farmer's bread.
Notes
You don't have to be precious with the measurements here. My Camembert wasn't quite 8 ounces, and the marscapone was more than 8 ounces. It's just a guideline in this case!