Obatzda is the Biergarten Snack You’ll Crave

If you  have had the pleasure of visiting a Bavarian restaurant, beer garden, or simply enjoyed some local hospitality in that region of Germany, you may know the regional specialty of Obatzda. 

One of the most popular accompaniments to beer in Bavaria, Obatzda is comprised of a soft cheese blended with butter, that is mixed with spices and herbs like paprika, caraway seeds and garlic, typically with some garnish on top such as fresh scallions or chives. While some home cooks or eateries prepare Obatzda with a bit of Weißbier in the spread itself, it’s common to have it without any alcohol added, especially at restaurants that cater to multigenerational families. 

Some Bavarian guesthouses lay claim to Obatzda’s invention in the 20th century, such as the legendary Weihenstephaner brewery guesthouse. As the story goes, the spread was initially served there in the 1920s by the restaurant’s owner Katharina Eisenreich, who was looking for a good way to use overripe Camembert cheese. She mixed it together with some other ingredients like salt, pepper and paprika that were on hand, and presto: an instant hit with the guests and a match made in heaven for a beer snack. 

There are certainly other tales and legends that abound in Bavaria about the origins of Obatzda, however, so it’s hard to say if any of them are truly accurate. Variations of Obatzda are likely to have cropped up around the time frame of when many of these soft cheeses started to be regularly produced throughout Bavaria in the 1830s and 1840s — therefore many beer gardens and restaurants may have needed to find a use for overripe soft cheeses in an era before electric refrigeration units. 

It even holds a special claim to fame: Obatzda is officially a food item that bears the title “protected designations of origin” from the European Union as of 2015, giving it the same protected status as parmiggiano reggiano from Italy or Irish whiskey from Ireland. Obatzda may have inspired some American cheese-based spreads to pair with beer, such as Kentucky beer cheese and pimento cheese via German immigration, but its protected status makes it so that that one can’t substitute another type of similar item in Bavaria and call it Obatzda.

Speaking of cheese, Camembert is the most commonly used cheese for making Obatzda. It’s certainly possible to use Brie, Romadur and Limburger cheeses as well, however, and some Obatzda lovers even swear by other specific options when it comes to flavor. 

In a pinch, cream cheese combined with butter is also used to make Obatzda. The flavor of these two ingredients together is naturally not quite as pungent and distinct as Camembert, but texture-wise, it can do the trick.

What do Bavarian natives in the beer and food industry have to say about this beloved spread? 

“While wine and cheese is considered a classic pairing, the combination of beer and cheese in Bavaria was historically much more utilized,” says Sebastian Kreuels, the managing director and co-founder of the Münchner Käse Manufaktur, an artisanal cheese producer in Munich.  If one is to add a bit of beer to Obatzda, “it goes well with a shot of Munich Helles,” Kreuels suggests. 

A tip: if adding beer to the recipe, let the cheese get to room temperature for a better consistency and ease of blending.

There are any number of variations when it comes to preparing Obatzda, but onions are a commonly added ingredient. “Freshly diced onions provide a fresh and slight spiciness to form a nice contrast with the creaminess and herbal flavors of Obatzda,” says Moritz Gauweiler, manager of the traditional Bavarian restaurant Ayinger in der Au in Munich, Germany.

And of course, the million-dollar question: which beers go best with Obatzda? Fortunately, you can’t go too wrong with your choices, but there are certainly options that are tried and true for good reason.

“When pairing beer with Obatzda, we try to rely on traditional Bavarian styles,” explains Gauweiler. “A light Helles goes particularly well with the spread, as the malty sweetness and mild bitter flavor harmonize with the Obatzda without overpowering the taste.” Other common Bavarian brews are popular for pairings. Moritz observes that “Weißbier has a mild fruitiness and crispy bubbles that are complementary to the spicier combination of Camembert, onions and paprika. For our guests (at the restaurant) who like a particularly bold flavor, we recommend Märzen or Kellerbier, which gives the Obatzda more depth and structure.”

Truly, this spread is beloved throughout southern Germany for good reason. “Obatzda is really an outstanding element of Bavarian Wirtshaus cuisine,” Gauweiler notes, “because it’s uncomplicated, easy to share and perfect for social events.” Just make sure not to leave it out too long on a sunny day!

For those looking to try their hand at making Obatzda at home, here is an authentic recipe from the Allgäu region of Bavaria:

Obatzda Recipe 

Recipe by Angelika Meusburger of Alpen-Schmankerl, translated from the German by Naomi Kaye Honova

(Serves 4) 

12 ounces ripe Camembert cheese

1 stick of butter, softened

1⁄4 teaspoon onion powder

1⁄2 teaspoon ground caraway

Dash of white pepper from a pepper grinder

¼ teaspoon ground sweet paprika powder

Salt to taste

Freshly chopped onion rings and chives to decorate/strew on top

Preparation:
1. Remove most of the rind from the Camembert (though this is more for aesthetic purposes), and cut the Camembert into small cubes. In a bowl, crush the cubes finely with a fork to form a smooth texture. Add in butter and stir to combine. 

2. Add in the onion powder, caraway, paprika, salt and pepper to the mixture and mix well to combine. 

3. Cover and store the finished Obatzda in the fridge for about one hour.

4. Before serving, sprinkle some paprika powder on top and, according to your tastes, some raw onions sliced in thin rings and chopped chives (but only as much as you will eat on that day). 

5. Serve with soft pretzels or pretzel rolls (Langenstange), or farmer’s bread (referred to as Landbrot or Bauernbrot in German, a darker bread made with rye flour).

Author’s note: also delicious with some chopped radishes on the side to go with the bread and Obatzda.