Summary

Ingredients

• 350 g camembert (s), more mature
• 200 g double cream cheese or herb cream cheese
• 6 tablespoon butter, room temperature
• 3 tablespoon beer, (export beer)
• 2 onion (s), peeled and finely chopped
• 1 tablespoon chives, finely chopped
• 0.5 teaspoon ½ paprika powder, noble sweet
• 0.5 teaspoon ½ caraway, acc.
• Salt and pepper, from the mill

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Instructions

1. Mix the camembert, cut into small cubes or mashed with a fork, with the cream cheese. Stir the butter, the spices and the beer into the cheese mixture. Add the onions to the cheese cream and leave to rest in the refrigerator for about 1 hour.
2. Season the obazda again to taste and mix in the chopped chives.
3. Sprinkle the obazda with some ground paprika powder or decorate with a few sliced onion rings and serve with pretzels or bread, radi (Bavarian radish) and fresh radishes.
4. A typical Bavarian cold beer goes well with it.
5. Note: pretzel sticks as decoration also look pretty!