Chef Franks Obatzda or Cheese dip for Oktoberfest
I make Obatzda once a year to celebrate Oktoberfest. It is great with pretzels and beer. you should give it a try.
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1/2 #/226 g bloomy rind cheese
4 tbsp/56 g butter
4 oz/120 g cream cheese
1/2 small onion, chopped fine
1 tsp/5 g paprika
dark beer to taste
pinch of cayenne
salt
black pepper
Preparing Obatzta (Obatzter, cheese spread for pretzels) in Mike's Expat Kitchen
We're making German/Bavarian Obatzda (Obatzter), the cheese spread for pretzels often served in Munich's Biergartens, from ingredients readily available in the U.S.
Don't have fresh pretzels?
Make your own Bavarian style pretzels:
Obatzda - a very German blend of cheeses. #obatzda #oktoberfest #fruhlingsfest #fasching #munich
Welcome to Geojaklin.
A delicious combination of soft cheeses complimented by onion and paprika makes this Bavarian delight easy to prepare and enjoy. (In the Franconia region, its known as Gerupfter. This is great served with Rye or Brown Bread but we suggest serving it with our delicious and easy to make Pretzels (see the link at the end here) for an authentic German experience. If you make this yourself, please let us know how it turned out. Prost!
Ingredients:
225 Gr Camembert or Brie (at room temperature)
225 Gr Soft Cheese
75 Gr Butter cut into small pieces (at room temperature)
2 ½ Tsp Sweet Paprika
2 Tsp Caraway Seeds ground
80 Ml German Dunkel Beer or Weissbier
Salt & Pepper to taste
75 Gr Sweet Onion finely chopped
1 Small bunch Chives finely chopped
For instructions on how to make this delicious snack, see our video.
The link for our Pretzels to serve with this great cheese is here -
Obatzda - Bavarian Cheese & Beer Spread
Happy Octoberfest! This is MUST with a cold beer!
Ingredients:
200g Cream Soft Cheese
200g Brie
50g Butter
1 Tsp Caraway Seeds
1 Tsp Paprika
1/2 Tsp Black Pepper
1/2 Tsp Chilli Flakes (Optional)
2 Tsp Halen Mon Sea Salt
50ml Paulaner Beer
Chopped Red Onions and fresh parcels.
Gloooorious!
Obatzda ???? ???????? | Обацда
Obatzda [ˈoːbatsdɐ] (also Obatzder) is a Bavarian cheese delicacy. It is prepared by mixing two thirds aged soft cheese, usually Camembert (Romadur or similar cheeses may be used as well) and one third butter.
Sweet or hot paprika powder, salt, pepper are the traditional seasonings as well as a small amount of beer. An optional amount of onions, garlic, horseradish, cloves, ground caraway seeds may be used and some cream or cream cheese as well.The cheeses and spices are mixed together into a smooth mass. It is usually eaten spread on bread or pretzels. Obatzda is a classic example of Bavarian biergarten food.
A similar Austrian/Hungarian/Slovak recipe is called Liptauer which uses fresh curd cheese as a substitute for the soft cheeses and the butter, but uses about the same spice mix.
mature cheese - 200 g
salt - 1/2 tsp
wheat beer - 3 tbsp
butter - 50 g
tmin - 1/2 tbsp
paprika - 1 tbsp
black papper
mini pretzels - for garnish
green onion - for garnish
red onion - for garnish
radish - for garnish
0:17 tmin crushed
0:24 cheese grease
0:28 tmin, butter, pepper, salt, paprika
0:39 and beer mix
0:46 set aside for 2 hours at cold place
0:48 served with radish, red and green onion
0:56 pretzels and beer
Оба́цда (бав. Obaatzda), оба́цтер (нем. Obatzter) — типичная баварская закуска (например, к пиву), приготовляемая (как правило) из зрелого сыра Камамбер, сливочного масла, лука, тмина и сладкой красной паприки, в некоторых случаях добавляется свежий мягкий сыр. Точное написание (и произношение) зависит от местности, поскольку баварский диалект в разных частях Баварии не одинаков. Подаётся, как правило, с тёмным ржаным хлебом, репчатым луком, нарезанным кольцами, или зелёным луком. Обацда считается типичным блюдом, подаваемым в пивном саду.
зрелый сыр - 200 г
соль - 1/2 ч. л.
пшеничное пиво - 3 ст. л.
сливочное масло - 50 г
тмин - 1/2 ч. л.
паприка - 1 ст. л.
черный перец
зеленый лук - для подачи
красный лук - для подачи
мини-брецели - для подачи
редис - для подачи
0:17 тмин растолочь
0:24 сыр натереть
0:28 тмин, масло, перец, соль, паприка
0:39 добавить пиво, перемешать
0:46 оставить на 2 часа в холодном месте
0:48 подавать с редиской, красным и зеленым луком
0:56 брецелями и пивом
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