• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Foreign Fork logo

  • Home
  • Recipe Box
    • Search by Interactive Map
    • Africa
      • Algeria
      • Angola
      • Benin
      • Botswana
      • Burkina Faso
      • Burundi
      • Cabo Verde
      • Cameroon
      • Central African Republic
      • Chad
      • Comoros
      • Cote d’Ivoire
      • Democratic Republic of the Congo
      • Djibouti
      • Egypt
      • Equatorial Guinea
      • Eritrea
      • Eswatini
      • Ethiopia
      • Gabon
      • The Gambia
      • Ghana
    • Asia
      • Afghanistan
      • Armenia
      • Azerbaijan
      • Bangladesh
      • Bhutan
      • Brunei
      • Cambodia
      • China
      • East Timor
      • Georgia
      • India
      • Thailand
    • Caribbean
      • Antigua and Barbuda
      • The Bahamas
      • Barbados
      • Cuba
      • Dominica
      • Dominican Republic
      • Grenada
      • Haiti
    • Central America
      • Belize
      • Costa Rica
      • El Salvador
      • Guatemala
      • Honduras
    • Europe
      • Albania
      • Andorra
      • Belarus
      • Bosnia and Herzegovina
      • Croatia
      • Iceland
    • European Union
      • Austria
      • Belgium
      • Bulgaria
      • Cyprus
      • Czech Republic
      • Denmark
      • Estonia
      • Finland
      • France
      • Germany
      • Greece
      • Hungary
    • Middle East
      • Bahrain
    • North America
      • Canada
    • Oceania
      • Australia
      • Fiji
    • South America
      • Argentina
      • Bolivia
      • Brazil
      • Chile
      • Colombia
      • Ecuador
      • Guyana
  • Culture Cookbook
  • Thanksgiving
  • About
  • Press
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Box
  • Spice Cabinet
  • Product Pantry
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » European Union » Germany » Obatzda: German Beer Cheese Spread

    Obatzda: German Beer Cheese Spread

    Published on Jul 21, 2021 Modified: Jul 30, 2021 by The Foreign Fork This post may contain affiliate links which won’t change your price but will share some commission.

    Jump to Recipe Print Recipe
    German Beer Cheese Spread middle design banner
    German Beer Cheese Spread bottom design banner
    German Beer Cheese Spread top design banner
    German Beer Cheese Spread top black banner
    Super Bowl Cheese Spread Recipe Pinterest Image middle design banner
    Super Bowl Cheese Spread Recipe Pinterest Image top design banner
    Obatzda Recipe Pinterest Image bottom design banner
    Super Bowl Cheese Spread Recipe Pinterest Image top black banner

    Obatzda is a German Beer Cheese Spread that is served with soft pretzels. This recipe is made with brie cheese, cream cheese, onions, and spices.

    obatzda in a bowl with the soft pretzels in front

    Recipe Origins

    Obatzda is a beer cheese spread that is extremely popular in Germany. It is made by combining creamy cheeses with seasonings, onions, and beer for a delightful spread that is great with soft pretzels. You can find Obatzda in beerhauses across Germany and also as a popular dish during Oktoberfest. 

    The world “Obatzda” means “smashed” or “pressed” because the cheese is smashed with seasonings and onions. 

    Obatzda was first invented in Germany as a way to enjoy cheese that was going bad. Cheese was an expensive dish to buy, and every ounce of it was meant to be used up. If the cheese was going bad, the seasonings and onions were added to the mixture to prolong its life. 

    Caraway seeds were originally added as a way to ease digestion. These days, Obatzda is made with fresh brie or camembert cheese, and caraway seeds are just an additional flavor profile. 

    Why Make this Recipe

    soft pretzels on a crumpled sheet of parchment paper with beer cheese spread
    1. Under 10 Minutes: This spread is fantastic when you need something quick and impressive to serve at a party. You can put together the entire dish in under 10 minutes! 
    2. Great for Any Season: This spread is a delicious appetizer for any season. Serve it at tailgate parties, cool winter festivities, or summer barbecues. It’s bound to impress every time! 
    3. Travel to Germany: If you’ve ever wanted to travel to Germany, I encourage you to try traveling from your kitchen! Make this beer cheese spread at home for a taste of German culture. 

    What Do I Need to Make this Recipe? 

    Ingredients 

    Labeled ingredient shot
    1. Brie Cheese: Softened brie cheese with the rind cut off. 
    2. Cream Cheese: Full fat cream cheese, softened 
    3. Butter: Unsalted butter
    4. Seasoning: Paprika, caraway seeds
    5. Onion: Small, sweet onions
    6. Beer: Use a wheat beer. I used Blue Moon, but you can use anything you can find available

    Tools 

    1. Medium Bowl
    2. Fork 
    3. Knife 
    4. Cutting Board 
    5. Measuring Spoons

    How to Make this Recipe

    Bowl of cheese mixed with a fork

    In a medium bowl, use a fork to mix together the brie cheese, cream cheese, and butter until smooth and fully combined. 

    Add the onion, paprika, caraway seeds and beer. Mix again until fully combined. 

    Softened cheese with onions, paprika, and caraway seeds

    Put the spread in the fridge for about a half an hour so it can harden before serving. Enjoy! 

    Mixing bowl with finished Obatzda

    Expert Tips

    • If you don’t have brie cheese, you can also use camembert
    • If you don’t have cream cheese, you can also use a Creamy Laughing Cow (like Swiss, etc) 
    • Leave the brie cheese, cream cheese, and butter on the counter for about an hour before beginning to make the recipe. This way they will be soft enough to combine with a fork. 
    • If you are having a difficult time combining the cheeses, you can use a food processor to process them together. When it comes time to add the seasonings, remove the mix from the food processor and add them in using a fork. 
    • In the past, Obatzda was also made with chili peppers. If you want a spicy rendition of this recipe, feel free to add Chili Peppers into the seasoning mix 
    • If you want less of a strong onion flavor in your spread, you can rinse the onions in a strainer and dry them completely before adding them to the Obatzda. 

    Recipe FAQs 

    What Do You Eat with this Beer Cheese Spread? 

    Hand dipping pretzels in Obatzda

    My favorite dish to eat with this Obatzda is, of course, warm soft pretzels. I heat my pretzels up in the oven for a few minutes before dipping them into the beer cheese, and it is a delicious option. 

    You can also use tortilla chips or crackers, or even use this as a spread on sandwiches! You can even try eating it with pumpernickel bread!

    It would also be an amazing appetizer for a main course of German Beef Rouladen and Gravy.

    How to Store the Spread

    Cookie sheet with pretzels and obatzda

    You can store the beer cheese spread in an airtight container in the fridge. It will stay good for about a week, but keep in mind that the onion flavor will continue to increase every day that the Obatzda is in the fridge. 

    Did you enjoy this recipe? If so, leave a comment below, letting me know what you thought! And if you liked this, make sure to check out these other recipes I picked out just for you: 

    • Liptaur: An Austrian Cheese Spread
    • Roasted Red Pepper Dip
    • Healthy Vegetable Dip Recipe
    • Hot Artichoke Dip in the Instant Pot

    Obatzda

    Obatzda is a German Beer Cheese Spread that is served with soft pretzels. This recipe is made with brie cheese, cream cheese, onions, and spices.
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer, spreads
    Cuisine: German
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 1 cup
    Calories: 1511kcal
    Author: The Foreign Fork

    Equipment

    • Medium Bowl
    • Fork
    • Knife
    • Cutting Board
    • Measuring Spoons

    Ingredients

    • 5 oz brie cheese, or camembert
    • 4 oz cream cheese, can also do laughing cow etc
    • 3 oz butter
    • ½ small sweet onion, finely diced
    • ½ tbsp Paprika
    • ½ tsp Caraway seeds
    • 2 tbsp wheat beer, I use Blue Moon
    • Soft Pretzels for Dipping

    Instructions

    • In a medium bowl, use a fork to mix together the brie cheese, cream cheese, and butter until smooth and fully combined.
    • Add the onion, paprika, caraway seeds and beer. Mix again until fully combined.
    • Put the spread in the fridge for about a half an hour so it can harden before serving. Enjoy!

    Notes

    Recipe copyright The Foreign Fork. For educational or personal use only. 
    • Brie Cheese: Softened brie cheese with the rind cut off. 
    • Cream Cheese: Full fat cream cheese, softened 
    • Butter: Unsalted butter
    • Seasoning: Paprika, caraway seeds
    • Onion: Small, sweet onions
    • Beer: Use a wheat beer. I used Blue Moon, but you can use anything you can find availableIf you don’t have brie cheese, you can also use camembert
    • If you don’t have cream cheese, you can also use a Creamy Laughing Cow (like Swiss, etc) 
    • Leave the brie cheese, cream cheese, and butter on the counter for about an hour before beginning to make the recipe. This way they will be soft enough to combine with a fork. 
    • If you are having a difficult time combining the cheeses, you can use a food processor to process them together. When it comes time to add the seasonings, remove the mix from the food processor and add them in using a fork. 
    • In the past, Obatzda was also made with chili peppers. If you want a spicy rendition of this recipe, feel free to add Chili Peppers into the seasoning mix 
    • If you want less of a strong onion flavor in your spread, you can rinse the onions in a strainer and dry them completely before adding them to the Obatzda.

    Nutrition

    Serving: 1serving | Calories: 1511kcal | Carbohydrates: 12g | Protein: 38g | Fat: 147g | Saturated Fat: 90g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 39g | Trans Fat: 3g | Cholesterol: 449mg | Sodium: 1867mg | Potassium: 504mg | Fiber: 1g | Sugar: 7g | Vitamin A: 4638IU | Vitamin C: 10mg | Calcium: 413mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

    Related Recipes

    • Liptauer Cheese Spread Recipe
      Liptauer Cheese Spread Recipe
    • Cheese Spaetzle (Käsespätzle) from Germany and Austria
      Cheese Spaetzle (Käsespätzle) from Germany and Austria
    • German Food: Everything You Need to Know
      German Food: Everything You Need to Know
    • Germany: History, Background, Culture, and Food
      Germany: History, Background, Culture, and Food
    « Germany: History, Background, Culture, and Food
    Cheese Spaetzle (Käsespätzle) from Germany and Austria »

    Sharing is caring!

    167 shares

    Dip Recipes, Germany, Uncategorized

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    What are you looking for?

    About the Head Chef

    Foreign Fork Founder Alexandria
    Hi there! My name is Alexandria. Thanks for stopping by! Spices, ingredients, utensils, techniques… we’ll learn it all, together. Join me for me for struggles and laughs and some crazy concoctions. Learn More...
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    My Latest Recipes

    Bowl of Jamaican chicken curry with a fork resting in it.

    Original Jamaican Curry Chicken Recipe

    Jamaican Coffee Brands

    Jamaican Curry Powder vs Indian

    Ackee and Saltfish

    Jamaica: Recipes, Background, and Culture

    Scotch Bonnet vs Habanero: The Similarities and Differences

    Vegetable Recipes

    Yu Choy Sum

    Lima Beans and Corn Succotash Recipe

    Instant Pot Rutabaga Mash (+ Stovetop Instructions!)

    Pikliz Recipe from Haiti

    Creamed Peas Recipe (Stovetop & Instant Pot)

    Instant Pot Beets

    Footer

    • Home
    • About
    • Contact
    • Press
    • Privacy Policy
    • Accessibility Statement

    Copyright © 2023 The Foreign Fork

    167 shares