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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 optionally 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.
| Camembert and/or BrieAt least 40 % of the finished spread | Well ripened and soft; may be topped up with Romadur, Limburger or fresh cheese (also quark)[lfl-obazda] |
| Cheese in totalAt least 50 % of the finished spread, all cheese together | [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] |
| Onion and beer, optionalAt most 15 % of the finished spread, together | [lfl-obazda] |
| Cream, milk or milk or whey protein, caraway, other spices and herbs, optional | [lfl-obazda] |
What changes: The soft cheese ripens until it is creamy and spicy, before it is used
The cheese is ripened in its own make, before it reaches the Obazda maker. The 2015 single document says both Camembert and Brie taste spicier with age and that the spread was invented so strongly ripened cheese could still be eaten.
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 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 optionally 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. Penicillium candidum, the white rind mould, and harmless added cultures of bacteria, yeasts and moulds, in Camembert de Normandie, a related Camembert does most of the fermenting.
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.
Lower Saxony's food office (2022) lists soft cheeses, especially red-smear ones such as Romadur, among foods with a particular Listeria risk, and says Listeria can multiply between about -0.4 and 45 °C, so also in a refrigerator. The Obazda specification allows Romadur and Limburger, so this applies to some recipes. The same office says growth is slowed in foods that are low in moisture, high in salt or acid.
Hazards the sources name: Listeria monocytogenes, named by Lower Saxony's food office as the one listeriosis pathogen and as able to multiply at refrigerator temperatures (a general hazard of soft cheeses, not measured in Obazda).
Every number is labelled with how it is known. How this atlas is made
The 2015 single document says the Bavarian catering trade invented the spread so that strongly ripened Camembert or Brie could still be eaten, and ties the spread to Bavarian beer gardens, whose history it says goes back more than 150 years. It says the spread's reputation outside Bavaria is likely owed to Katharina Eisenreich, landlady of the Bräustüberl Weihenstephan from 1920 until 1958. The name 'Obazda' / 'Obatzter' was entered in the EU register as a protected geographical indication (PGI) by Commission Implementing Regulation (EU) 2015/1002 of 16 June 2015, after Germany's application was published in the Official Journal on 14 February 2015. The Bavarian control authority LfL dates the protection from June 2015. Products that do not meet the specification may still be sold under regional names such as 'Gerupfter', but not as 'nach Art Obazda'.
