Obazda – A Bavarian pretzel spread

You will need

  • 0.30 lb of ripe camembert cheese
  • 0.10 lb butter
  • 1/2 teaspoon paprika (dried and powdered)
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon diced onions
Mix Cheese and Butter at room temperature until it becomes a paste with about 3 mm chunks of cheese in it
Add other ingredients, mix well and keep in a covered container. Refrigerate several hours, serve chilled with warm pretzels and German beer (preferably Augustiner or very cold Paulaner Oktoberfestbeer).
Fun facts: Those huge beer mugs aren’t called “Stein” in Germany. Universally they are called a “Krug” (pronounce it Kruhk).
Also, pretzels are not widely eaten with mustard in Germany. They are eaten plain, with butter, as cheese pretzels (baked with a cheese crust) or with Obatzda or soup.
A Good way to order a beer at the Oktoberfest is to say (yell): “I mog a Mass!”  wich is pronounced “Eeh mock ah Moss!”
See you at the Oktoberfest.
Tolling from Munich.
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