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Obazda (cheese spread)

In Bavaria, the obazda is one of the classic beer garden dishes that you will find. We often eat it for breakfast with a pretzel. The creaminess and the smokiness of the spread make you want to add it to almost every bread. It's also perfect as a homemade present and stored in the fridge for up to 2 weeks.


  • 200g Camembert

  • 100g double cream cheese

  • 50g butter

  • 2 tsp smoked paprika powder

  • 1 tsp caraway seed (option)

  • 1 tbs chives

  • 1 small onion

  • pinch of salt and pepper

Let's start cooking:

  1. 1-2 hours before starting layout the Camembert and butter so that it gets to room temperature

  2. Cut up the Camembert into little cubes and smash it with a fork

  3. Slowly start incorporating the double cream cheese and butter with the Camembert until its creamy but still has a few chunks

  4. Chop the chives as small a possible and mince the onion

  5. Mix in the rest of the ingredients and season to you liking with salt and pepper

  6. Let it sit for at least 20 minutes before serving so that the taste can fully unfold

  7. It tastes great with some fresh onions on top



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