Obatzda cheese is rumored to have originated as a use for leftover cheese—primarily a soft, mild cheese (camembert or brie), a smaller amount of ripened cheese (limburger or blue), and butter or cream cheese. It is accented with sweet paprika, any number of traditional German herbs or spices (e.g. horseradish, chives, caraway seed) and/or beer. Serve with rye bread, pretzels, radishes and/or pickles.
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Servings: 8
Time: Less than 30 minutes active and total
8 ounces creamy, mild brie cheese
4 ounces creamy, ripe blue cheese
1/4 cup butter (I used Earth Balance)
1/4 cup dark German beer
1 tablespoon paprika (not smoked)
scallions or onion slices to garnish
1. In a food processor, mix together all the ingredients (except onions) until smooth. Spoon into bowl and serve.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.
