Obatzda

Discussion in 'Food & Cooking' started by left4bread, Jun 9, 2011.

  1. left4bread

    left4bread

    Messages:
    406
    Likes Received:
    28
    Exp:
    mgmt
    Wondering if anyone has a recipe.

    I used un-skinned brie, butter, cream cheese, caraway seed, onion, paprika...etc

    It looked like separated sauce because I didn't remove the rind from the brie.

    Not sure if I care.  It tastes like what you'd think from the ingredients. :) 

    Delicious.

    Any Germans got a recipe Oma doesn't know about?  Or Oma's recipe?

    My Oma makes great sweetbreads, but doesn't know obatzda.

    Should I remove the rind?  My instinct says "no". 

    I like the bitterness from the rind.
     
  2. siduri

    siduri

    Messages:
    3,599
    Likes Received:
    46
    Exp:
    At home cook
    Ok, so what is it?
     
  3. thetincook

    thetincook

    Messages:
    1,103
    Likes Received:
    29
    Exp:
    Line Cook
    German cheese spread/dip.

    Not a huge rind fan. I guess you'd have to puree the rind more to avoid the bad appearence.
     
  4. chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    177
    Exp:
    Retired Chef
    It's a Bavarian cheese dip. Camambert, cottage or pot cheese, cream cheese, shallots, garlic, paprika, caraway  and whatever other spice or herb you like. Usually veges are dipped in it or pieces of toasted day old rye or pump bread triangles. Like a French Fondue of soughts.. Not seen in US to much. I tasted it in Germany with cukes and celery.