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.
- 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.
- 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.)
- 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.
- 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.
- 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.
- Place the Obatzda in the refrigerator overnight to let the flavors meld. Treat yourself to the rest of the beer!
- Lightly garnish with paprika and chives, serve room temperature Obatzda alongside soft pretzels or on fresh crusty bread.