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Cheese from Germany, Bavaria
Obatzda is a Bavarian spread, not a cheese made from milk. Ripe, soft Camembert or Brie is broken up and mixed with butter, paprika and salt, and often onion, beer or caraway, into an orange spread with pieces of cheese in it. The fermentation happened earlier, in the cheese it is made from.
| At least 40 % of the finished spread | Camembert and/or Brie · Well ripened and soft; may be topped up with Romadur, Limburger or fresh cheese (also quark)[lfl-obazda] |
| At least 50 % of the finished spread, all cheese together | Cheese in total[lfl-obazda] |
| Butter · 80–90 % milk fat[lfl-obazda] | |
| Paprika powder and/or paprika extract · For the red-orange colour[lfl-obazda] | |
| Salt[lfl-obazda] | |
| At most 15 % of the finished spread, together | Onion and beer, optional[lfl-obazda] |
| Cream, milk or milk or whey protein, caraway, other spices and herbs, optional[lfl-obazda] | |
| Starter | none added; the ripened Camembert or Brie brings its own flora |
What changes: Starting material: ripe, creamy Camembert or Brie
Output: ripe bloomy-rind cheese.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Obatzda is not fermented itself. It is a protected spread made by mixing already ripened Camembert or Brie with butter and paprika, so its flavour comes from the bloomy-rind cheese. The rules set minimum cheese shares and a short list of allowed extras.
Every number is labelled with how it is known. How this atlas is made
