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by Sheila Rodriquez

The name is the Bavarian dialect pronunciation of the Standard "High" German Angebatzter, which roughly translates to "mashed one" in English.
My guess is that this developed as a way to use up lots of little end pieces of cheese which is so popular in Germany

more about Obatzda


81/2 ounces of soft ripe camambert cheese cut in big pieces. Some folks substitute
81/2 oz cream cheese
1 tsp soft butter
2 small pickles chopped real fine.
1 pinch ground caraway
1 tsp paprika (or more if you want)
salt and pepper
about 4 Tbsp beer.
a few tablespoons of chives or green onions

printer friendly

Sheila suggest that you serve Obatzda with finely diced onions, pretzels and good beer.


Here are all the ingredients together,

I grind the caraway seed in a coffee grinder. You can also blend in whole caraway seeds if you prefer.

Cut the chives or green onions into small bits.


1. Mash the camembert with a fork (in a bowl) and fold in the cream cheese.

Add the spices, pickle relish, chives and beer. The beer is to make it nice and spreadable, so add less or more to get a nice texture. It will firm up some in the fridge.

Put it in a nice glass dish to chill for a few hours or overnight.

Here are a few serving suggestions

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Last updated July 15, 2010