BAVARIAN OBATZDA WITH CREAMY WÜRZBERT CHEESE

Name: Bavarian Obatzda with creamy Würzbert cheese
Prep time: 10 min
Yield: 4 portions
Ingredients: 250g Würzbert or Mildbert; 1 small red onion; ½ teaspoon caraway seeds; 50g plant-based cream cheese; 1 pinch of salt and freshly ground pepper; 2-3 teaspoons sweet paprika; 50ml wheat beer

Creamy Würzbert meets a hint of onion and caraway, rounded off with a dash of wheat beer: this plant-based reinterpretation of the Bavarian classic is quick to make, spicy, creamy and perfect for a classic evening meal.

10 minutes

4 portions

Bavarian Obatzda with creamy Würzbert cheese

250g Würzbert or Mildbert

1 small red onion

½ teaspoon caraway seeds

50g plant-based cream cheese

1 pinch of salt and freshly ground pepper

2-3 teaspoons sweet paprika

50ml wheat beer

Cut the Würzbert or Mildbert cheese into very fine pieces. Peel the onion, cut off 2-3 slices for garnishing and refrigerate.

Halve the remaining onion and cut into fine cubes.

Coarsely chop the caraway seeds or crush them slightly in a mortar. Put the cheese in a bowl and mash with a fork. Add the vegetable cream cheese.

Add the spices and wheat beer and mix everything together with a fork.

Finally, add the diced onion and season to taste. Leave to stand for at least an hour, preferably 3-4 hours. Garnish with the onion rings just before serving.

Bon appétit!