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Cooking + Entertaining

Obatzda: the recipe for the typical Bavarian cheese sauce, gourmet and inviting

Obatzda: the recipe for the typical Bavarian cheese sauce, gourmet and inviting

L’eightAlso known as bavarian obitzer oh obligationit’s a German cheese sauce very good and really easy to make. The base is made up of soft cheeses, such as camembert or brie, which are mixed with butter, dark beer, onion and paprika: it’s a really tasty sauce, which is served in German pubs with potatoes and often found in Oktoberfest Kiosks. It seems that this recipe, whose origins are lost over time, became famous thanks to Catherine Eisenreichowner of the Bräustüberl in Weihenstephan, a very famous historic brasserie between 1920 and 1958: it is said that at snack time the owner served this specialty to customers while they were playing cards.

Its preparation is very simple: just mix all the ingredients, crushing them well with a fork, then let the sauce rest in the refrigerator for at least three hours. Before serving, onion and chives will be added, in order to make the sauce really aromatic. If you don’t like raw onion very much, you can omit it or substitute it with a shallot, with a more delicate flavor. If you like intense flavors, add some too fresh chilli chopped at the base of the cream. As for the beer, we used one Darktypical German dark beerbut you can also use one blond beer like a Weiß beer.

If you liked this preparation, also try the recipe for currywurst, perfect to accompany obatzda, or pretzels, another typical specialty of German cuisine.

How to prepare obatzda

Mix the camembert, cream cheese, butter, cumin seeds, salt and pepper in a bowl. Use a fork to mix the ingredients 1.

Add the paprika and mix well while continuing to crush 2.

Add beer 2 tablespoons at a time until desired consistency is reached. 3.

Wrap the bowl in plastic wrap 4 and place it in the refrigerator for at least 3 hours.

Just before serving, finely chop the onion and add it to the sauce 5, mix well; do the same with the chives.

Leave to stand for 10 minutes at room temperature and serve 6.


You can store the sauce in the refrigerator for 1-2 days, tightly closed in an airtight container.

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