By : | 0 Comments | On : December 27, 2012 | Category : Recipes


Obatzter is a famous rich andcreamy cheese spread and is often served in Bavarian Beergardens. Originally, the spread was made to make use of old scrapings of cheese (especially Camembert and Romadur). It became popular in the 1920s when landlady Katharina Eisenreich started serving it in the Weihenstephaner Bräustüberl (a traditional local resaturant) in Freising near Munich.



1 small onion
1 small glove of garlic
200 g Camembert or Romadur cheese (or another soft cheese if not available)
100 g double-cream cheese or 100 g curd
50 g soft butter
½ teaspoon of sweet paprika (quality!)
½ teaspoon salt
¼ teaspoon fresh black pepper
¼ teaspoon grounded caraway
1/2 bunch chives (for dressing)
1/2 bunch parsley (for dressing)



  • Finely chop the onion and the garlic
  • Mash the Camembert or Romadur with a fork
  • Stir into the onion and garlic mix some butter, double cream cheese or quark
  • Season it with salz, paprika, pepper and caraway seeds
  • Garnish the spread with finely chopped herbs and serve it with pretzel roll or rye bread


Tip: Season with the juice of half a small lemon and a pinch of sugar to taste.

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