Obazder (also written Obatzter) is a typically bavarian food or spread. It is typically made of camembert cheese, onions, butter, paprika powder and spices. But there isn’t just one recipe, there are dozens :-). Everyone makes “his/her” own Obazden with ingredients that match the taste of the producer. And that’s why tourists sometimes get surprised by the taste.
Obazder can be very mild in taste (just like herb-butter) and on the other side it can be very *cough* strong and cheesy, always depending on the age of the used camembert. Young camembert = mild taste, aged camembert = strong taste… maybe too strong ;-).
Unfortunately you can’t order “mild” or “strong” Obazden in restaurants and beergardens. Therefore you have to trust the chef and his taste.
How / When to eat Obazden?
Traditionally Obazda is a meal/spread for summer, especially for beergardening or for a barbecue in your own garden. The taste of Obazder fits with the taste of beer and bavarian pretzels.
Where are the origins of Obazder?
The origins are unknown but you can think of a french influence during the napoleonic era. At least the ingredients suggest that. Camembert, paprika powder and cumin aren’t ingredients which were traditionally available in Bavaria. Since the beginning of the 20th century, Obazder has established (until today) as traditional and typical bavarian food.
Suggestion for tourists:
If you come to Munich in the summertime, it is a must to taste Obazder. Nearly every bavarian restaurant will serve it. But you can also find Obazder in supermarkets. Either they sell it in the serviced area (where you also can buy meat and cheese) or you can find packaged Obazder in the cooler / dairy section of the supermarket.
Special tip: Buy packaged Obazder and pretzels in a supermarket and head for an nice place in a beergarden, get a “Maß” (beer) and live the “viva bavaria”
How to make Obazder:
If you want to make Obazder at home, try this recipe. The Greeters say “an guaden!” (bavarian for: “enjoy your meal!”)