Obatzda

Method

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1. Leave the Camembert at room temperature for 1 hour so it softens completely.

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2. Cut it into rough pieces, rind and all, into a bowl.

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3. Add the softened butter and cream cheese.

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4. Mash with a fork for 3 minutes, leaving some pieces of cheese visible.

   Mark done Start 3 min timer

5. Work in the chopped onion, paprika, crushed caraway, salt and pepper.

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6. Add the beer a spoonful at a time until it is spreadable but not loose.

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7. Taste and correct the salt and paprika.

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8. Chill 30 minutes to firm slightly.

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9. Pile into a bowl and scatter the spring onions and chives over.

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10. Serve with pretzels and raw red onion rings.

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Chef’s Tips

• Properly ripe Camembert, rind included.
• Fork, not blender — the texture should be uneven.
• Beer a spoonful at a time.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Soft pretzels
• Radishes
• A cold wheat beer

Storage & Reheating

Keeps 4 days refrigerated and the flavour deepens.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.