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 ]
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 ]
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com