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Making Our Own "Romadur" Cheese - cjs - 10-22-2010
I’m moving the info about the Cheese spread for Oktoberfest – the one that is not for the faint-hearted. It’s going to get lost.
Laura was interested, Sharon was a weenie about camembert and I want to make this, but I’m not having any luck finding the ‘romadur’ cheese. I did find a recipe for it – it’s in the alternative at the bottom – sounds fun. So,Laura, if you don’t have luck either, we can both make it.
Here's a recipe I found in a German newsletter that I still want to make this month....
Bavarian Obazda - Homemade Cheese Spread for the Biergarten
This is not a cheese spread for the faint-hearted. "Obazda" is made out of stinky, white cheeses and spicy paprika powder, with a good bit of onion thrown into the mix. Do not make this bread spread for a first date or Valentine's day. Do make it for Oktoberfest, to be eaten with pretzels or bread and washed down with good German beer.
Makes about 1 1/2 cups of cheese spread.
•4 oz. ripe Romadur 60% (Belgian soft cheese) or Brie
•4 oz. ripe Camembert (French soft cheese)
•4 oz. softened butter
•1/2 c. minced onion
•1 T. sweet Hungarian paprika
•1 tsp. spicy Hungarian paprika, or to taste
•1/2 tsp. ground caraway
•1/4 tsp. salt, or to taste
•Freshly ground black pepper
•Fresh cream to achieve desired consistency
Mash the cheeses and butter together, add the onion and spices and mix well. Add cream to desired spreading consistency. The spread should be the color of bricks.
Refrigerate for a few hours to let the tastes meld together.
If you like a smooth spread, combine the cheeses, butter and spices in a food processor until smooth. Add the minced onion last, by hand. Serve with more onions, pretzels and bread and beer.
Obatzda Recipe (Bavarian Cheese Ball Recipe)
Guest Author - Tracie Marquardt
[ removed due to copyright complaint ]
Re: Making Our Own "Romadur" Cheese - labradors - 10-22-2010
Quote:
I’m moving the info about the Cheese spread for Oktoberfest...
Running a little late? Oktoberfest ends the first weekend in October, so it's already almost three weeks past.
Re: Making Our Own "Romadur" Cheese - luvnit - 10-22-2010
Not late for me! I can keep Oktoberfest going until Thanksgiving!
Re: Making Our Own "Romadur" Cheese - Gourmet_Mom - 10-22-2010
Jean, this sounds like the kind of recipe my OS would like. I'm going to send it to him. He's really gotten interested in cooking lately. He's into developing his own recipes, but he LOVES "stinky cheeses", so he might just try this one!
Re: Making Our Own "Romadur" Cheese - cjs - 10-22-2010
I don't really give a d*mn, Scar...I mean, Labs. It's still October!!!!! So there! Laura and I are above rules.
Re: Making Our Own "Romadur" Cheese - Harborwitch - 10-22-2010
Uh "OCKTOBER"fest! It's still October so the Fest is still on - at least in my house.
Jean I may try the Camembert - just maybe not the stuff that's aged to the point it smells like floor cleaner. I had a bad BAD experience with some stinky stinky cheese as a child and still have some issues - maybe a combo of the stink and the texture???
This does sound like something fun to make.
Re: Making Our Own "Romadur" Cheese - labradors - 10-22-2010
Quote:
Uh "OCKTOBER"fest! It's still October so the Fest is still on - at least in my house.
A common, American mistake. In Germany, Oktoberfest heralds the beginning of October by beginning in the last two weeks of September and ending the first weekend of October.
Re: Making Our Own "Romadur" Cheese - cjs - 10-23-2010
Oh good, next year we will have about SIX weeks!!!!