June 2, 2021, 4:19 am | Read time: 3 minutes
Obatzter is a classic beer garden dish. But what’s behind it? TRAVELBOOK editor Sonja took a closer look at the Bavarian specialty and was surprised during the taste test.
If Obatzter is on the menu, there’s a good chance you’re at a mountain lodge. Or at least near the Alps. That’s not the case for me; I’m hoping to bring the Alpine feeling home with this delicacy. From Berlin, I want to find out what makes this Bavarian specialty tick.
I quickly realize: There is no shortage of names for Obatzter. The name comes from Angebatzter, Angedrückter, or Vermischter. In Switzerland, it’s called Gmanschter, in Franconia Gerupfter or Angemachter. But what exactly is Obatzter? It’s a cheese, but not just any cheese, as Obatzter is prepared in a spicy Bavarian style. I definitely want to try it and order a portion to my home.
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Obatzter Doesn’t Taste as Expected
When I open my food delivery, one thing stands out: the smell of onions. Beneath the raw onions lies the real star of the package, the Obatzter. I see three balls of orange paste that don’t look like cheese at all. As I spread them on a slice of rye bread, I also notice that the paste feels more like a spread than cheese.
Before my first bite, I’m uncertain. The onion smell is still so strong that I doubt whether I’ll like the Obatzter. I try it anyway–and I’m surprised. Although it looks more like a paprika spread, Obatzter tastes intensely of cheese. And that’s not without reason.
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Mix of Cheese Leftovers and Beer
Obatzter mainly consists of Camembert and other soft cheeses. Butter, finely chopped onions, rosemary paprika, caraway seeds, and quark are also mixed in. The ingredients are then processed into a cream that is spread on bread or a pretzel. Chives are a must. In Bavaria, it’s also common to add beer, while in Franconia, wine is mixed in. If you want to eat Obatzter, you have to be quick. The cheese should be consumed on the day of preparation, as the onions can develop a bitter taste otherwise. Insider tip: If the onions are lightly sautéed, Obatzter lasts longer.
Obatzter has only been produced industrially since about 1980. Today, the cheese mixture is offered in adventurous varieties such as fiery, with beer, or roasted onions. However, Obatzter was born in the 1920s–and was first served at the Weinstephaner Bräustüberln in Freising. Originally, the specialty was mainly cooked to use up cheese leftovers–to make them tastier, butter and spices were added. This led to a variety of recipes.
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My Personal Conclusion
The cheese tastes completely different than expected, and I enjoy my bread. Still, I’m unsure if I would order Obatzter a second time. The taste is very spicy and definitely something for cheese lovers who like particularly intense cheese. Because Obatzter includes more than one type of cheese, the taste is too extreme for me personally–so I go brush my teeth afterward.