Bavarian Cream Cheese (Obatza)

Bavarian Cream Cheese (Obatza) 2236 1188 Madhvi Ramani

Obatza is a Bavarian speciality that is served at Oktoberfest and in the beer halls of Munich. The mix of piquant flavors with creaminess makes it unique appetizer or snack. You’ll find it made slightly differently in every home or restaurant, so feel free to experiment and vary the measures to suit your individual taste. Here’s my version.

Bavarian Cream Cheese (Obatza)

Serves: 4

Total time: 15 minutes

Pairing suggestion: A Bavarian wheat beer or a dry Riesling, such as Niersteiner Riesling Trocken or Toni Jost Devon-S Riesling 2012.


8 oz ripe camembert

2 oz softened butter

1 tbsp horseradish

1 tsp chopped caraway seed

2 tsp sweet paprika powder

6 finely chopped radishes

2 thinly sliced spring onions

Salt to taste


Cut the camembert and butter up into small squares, place into a bowl and mash together with a fork.

Add the horseradish, caraway seeds, paprika powder, salt, and about ¾ of the radishes and mix with a spoon. Garnish with the remainder of the radishes and spring onions.

Serve with freshly baked bread or pretzels.

Madhvi Ramani writes articles, essays and fiction. Her work has been published by The New York Times, Washington Post, Asia Literary Review and others. She grew up in London and currently lives a thoroughly bohemian lifestyle in Berlin. Find out more at or follow her on twitter @madhviramani. 


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