Having moved from Munich, Germany to New York City in April 2001, I’ve missed Oktoberfest every year since. What’s a girl from Bavaria to do? Recreate famous Bavarian dishes herself of course! One party favorite is the following specialty cheese dish called Obatzda which my American friends always ask for. They don’t mind its richness because… after all, Oktoberfest comes only once per year! And there are many modern variations like adding cream cheese or all sorts of exotic spices but that’s no longer beer festival style. Hence, my traditional version. Enjoy – Guten Appetit 🙂
100 g (1/2 cup) ripe Camembert
100 g (1/2 cup) ripe Romadur
100 g (1/2 cup) butter
Salt, pepper, paprika powder to taste
1/4 cup of lager
For decoration: onion rings, radishes
1. Make sure all ingredients are room temperature and the cheeses are really ripe.
2. Use a fork to mash the two cheeses and the butter. Mix it all well together. Do not use a blender or any other electric device. Use only a fork.
3. It’s okay if the mass is still a bit chunky – that’s part of the charm.
4. Season with salt, pepper, and some paprika, add 1/4 cup of lager beer (bring the leftover beer to the party!) a little bit at a time. You might not need all the beer for the dish. The consistency should be chunky-creamy but not mushy or liquid.
5. Arrange on a plate as a nice ball, and decorate with onion rings and radishes. Spread on soft pretzel or country bread.