Obatzda

Obatzda was made historically as a way to use up leftover, very ripe cheese. In the 1920's it was first served to guests of pubs and simple restaurants. Today, Obatzda is a favorite in Germany at the Oktoberfest and is regularly served at Biergartens.

	Photo: © BS - Fotolia.com

Camembert Cheese* - about 8 oz (1/2 pound)
1 tsp Butter (room temperature - soft but not melted)
1 small Onion, finely chopped
1 tsp Paprika
1 tsp Beer
Salt & pepper
2 tsp chopped Chives

*For a stronger taste, you can use Limburger cheese instead of Camembert. For a milder taste, you can use Quark instead of Camembert.

Mash the Camembert cheese with a fork. Mix in the soft butter. Once the butter is incorporated, add the onions, paprika, and beer. Add salt and pepper to taste. Cover with plastic and allow the flavors to develop for about an hour. Top with chopped chives before serving.

Obatzda pairs well with Pretzels and red radishes.

Note: This recipe should be made and eaten on the same day because the onions tend to become bitter beyond the first day.