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Traditional Bavarian Cheese Spread

Place the camembert in a bowl and mix/separate with a fork. Add the cream cheese and butter and mix together. (It's easier to mix if everything is room temperature.) Then add the rest of the ingredients and the salt and pepper to taste. 



1 Camembert

70g butter

125g cream cheese (one package)

1 small onion, finely diced

1 teaspoon paprika

1 pinch ground cumin



10cl Weihenstephaner Vitus Weizenbock or Weihenstephaner Weissbier



The original Obatzda recipe was created in the Braustueberl Weihenstephan in Freising by Katharina Eisenreich, who was the innkeeper of the Braeustueberl from 1920-1958. In the early 1920s she served her morning beer guests a portion Obatzda, which was immediately successful. 


Obatzda was originally made with Limburger or Romadur cheese, throughout time Camembert has taken their place.  

Also called G'rupfter in Franconia.


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