Other names

Bayerischer Obazda, Bayerischer Obazter, Gerupfter

Description

Obazda is a typical Bavarian cheese dish made of Camembert and/or Brie (together making up 40 to 60 per cent of the product). It also contains Romadur, Limburger or cream cheese, according to choice. Other ingredients include butter, paprika powder and/or paprika extract and salt. Depending on the region and the manufacturer, Obazda may have onions, caraway, and other spices and herbs added to it. Other variants include paprika, cream, milk, milk or whey protein as well as a shot of beer. In Franconia, Obazda is called “Gerupfter”, which is why it is also referred to as the Frankish brother of Obazda.

Consumption

Obazda is at home in every beer garden. It is eaten either spread on bread or accompanied by a pretzel.

Area

Bavaria.

History

The history of Obazda is closely connected with the history of Bavarian beer gardens. Camembert and Brie were first made at the time when beer gardens were being developed.
Bavarians invented Obazda so they could still eat very ripe Camembert or Brie. They made use of their knowledge that both soft cheeses acquire a more tangy taste with age. This maturation process was accelerated by the lack of cooling facilities – especially during the hot summer months. Mixing mature Camembert and Brie with the other ingredients, results in the tasty cheese product of Obazda. It quickly found its way into the beer gardens of Bavaria, where the snack (the so-called “Brotzeit”) may even be brought along by the visitors themselves.
It is probably Katharina Eisenreich, former the landlady of the “Weihenstephaner Bräustüberl” inn (where she was the landlady from 1920 to 1958) who made Obazda really famous when she served her early morning guests a portion while they were playing the card games of "Schafkopf" and tarock. Since then, Obazda has become a classic Bavarian “Brotzeit” specialty.

Production

The raw ingredients are mixed to a homogenous mass and mashed to the desired lumpiness. Adding cream to Obazda makes it easier to digest. Another advantage of adding cream is that it makes Obazda spreadable. A small amount of beer to give it more flavour is also allowed in the production of Obazda.

Producers

Currently, Obazda is exclusively produced in Bavaria. Obazda is an integral part of Bavarian cuisine and is produced in many homes and restaurants. Besides them, there are also a few industrial manufacturers.

Season

All year round.

Protection

An application to register “Bayerischer Obazda” (Bavarian Obazda) as a protected food name has been made in accordance with Council Regulation (EC) 510/06. Upon successful completion of this procedure, Obazda may only be made in Bavaria using the above ingredients (see the published specification of the German Patent and Trademark Office).