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
Cook Time: 0 minute
Ingredients:
- 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
Preparation:
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.
