A Bavarian specialty: Obatzda

ObatzdaObatzda is a typical Bavarian cheese spread you get both at festivals like the Oktoberfest and in beer halls any time of the year, but it is something you can make for yourself very easily, too. In larger amounts, I have prepared it for a party buffet, but the small amount listed below is just perfect for a Brotzeit (cold meat, cheeses, salad and bread) with the family.

Place all ingredients outside the fridge some hours before preparing the Obatzda. They mix much easier, and the taste is more accurate for seasoning.

The ingredients are:

  • 62,5 g butter
  • 62,5 g camembert (or a similar cheese like brie)
  • 100 g cottage cheese
  • 1 small onion
  • salt, pepper, paprika

Mash the camembert and butter with a fork and mix them. Cut the onion very finely and mix it in, then do the same with the cottage cheese. Season with salt and pepper. Form a mound of the spread and place it in a bowl or on a plate. Leave it covered in the fridge overnight. Take it out early – it tastes much better at room temperature. Before serving, sprinkle it generously with paprika (I use far more paprika than shown in the picture above).

Obatzda tastes best if eaten with dark bread: rye bread, sourdough bread, or brown bread. Radish goes very nicely indeed with it.

As you can gather from the list of ingredients, this is no low-fat dish. I use full-fat ingredients, but I guess ingredients with reduced fat would just work fine, too. I would advise against preparing Obatzda with no-fat ingredients, however, because the wonderful taste depends partly on the presence of some fat.


– Rike Horstmann

4 thoughts on “A Bavarian specialty: Obatzda

  1. LinnieGayl

    Thanks, Rike! This definitely looks like something I would enjoy. Just a couple questions. You say that radish goes very well with it. Would you dip radishes in the spread, or just eat them along with it? Or perhaps, slice them on top of bread spread with this?

    Also, I seem to remember once before that what in the U.S. is called “cottage cheese” isn’t thought of as “cottage cheese” elsewhere.

    I’ll have to look up the US gram equivalents, but will be making this.

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  2. Ellen AAR

    Looks good. I may have to make this for Thanksgiving day.

    A couple of years ago, I bought a kitchen scale that measures in ounces and grams. I love it! It makes measuring for cakes so much simpler that I haven’t gone back to my old measuring cup.

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  3. Rike


    I expect you could eat the radish with it all the ways you mention!

    For the small red radishes, I just wash them, cut them into halves, salt them and have them along the Obatzda and bread. You could easily dip them, too.

    For the big white radish, I cut it into very thin slices and prepare a dressing with cream, salt and pepper, and then have it like a side salad. But it’s also very nice just cut and heaped on a place – it’s served like this in beer gardens. It it’s served like this, you can put it on top of the spread on the bread.

    As for the cottage cheese, I just looked it up at the English Wikipedia and the variety described there is just what I use.

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  4. Pingback: On vacation in Southern Bavaria, part 3 « AAR After Hours

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