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.
Prep Time: 10 minutes
Total Time: 10 minutes
- 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.
The photo was taken by Flickr user Nadine Born.