German Brewing

Anybody love Obatzda?

I tried several recipes I found online after returning from Munich, and is closest to the best of what I had there. Use less of the Brie rind if you want it milder, but I use the whole rind. It's gets better after a night in the fridge. Half a batch is usually plenty for sharing ...

The best cheese is Bavarian Romadour (never heard of Brie being in there) If you can get hold of smoked paprika, then that's favourable. Depends how one likes it. The recipe varies from family to family

The nice thing with making one's own food (and drinks) is that one always make them exactly as one likes them. When I don't have Romadur available, a Camembert will also do. It surely can taste great with Brie although I never tried it!

Sounds like a great spread to put on rye bread. Recipes that I've looked at include onions and beer, as well as carroway or paprika.

My German-American family serves a crab dip made with crab meat, melted cream cheese, mayonaise, vermouth, onion, garlic, and mustard on Christmas Eve. The dish is made in a double-boiler and served warm in a chafing dish; it's scooped up with chucnks of rye and pumpernickel bread. I'd love to know its origins.

My base recipe is very simple but open to interpretation, variation, and additions. Scale the following for however large a batch you want:

4 parts camembert to 2 parts marscapone to 1 part butter (by weight)
salt, pepper, smoked paprika, caraway seed to taste
approx. 1 diced shallot for every 100g camembert you use

Quick and dirty cheese 'sorta' spread for pretzel dipping.. 50/50 butter and cheez whiz mixed roughly, on the cold side, to leave lumps.
Yes yes, I know it sounds like heresy and I was aghast the first time it was put in front of me. But I have to admit it isn't too bad considering I HATE cheese whiz.

Like other things, you just have to try it and see.