Hias' Obaboarischa Obatzda

Ingredients for 4 servings:

• 200 g Brie(s) (pie brie)
• 30 g butter
• 2 tbsp onion(s), very finely diced
• 2 tbsp sour cream
• ¼ tsp paprika powder, hot
• 1 tsp sweet paprika powder
• 2 pinches of black pepper, freshly ground
• 1 pinch of caraway powder
• ¼ tsp sea salt
• ½ tsp mustard, medium hot
• 30 ml beer, light or wheat beer
• Onion greens for decoration

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Upper Bavarian mixed cheese speciality Matthias’ style

First, cut the rind off the cold cheese. Let everything warm up in the living room for an hour. Now everything goes out onto the platter with the Zwiefelegrea and is served with a fork. Cut the Zwiefelegrea into rings and place them on top. Cold rind. With Bavarian, I don’t have to say what you eat everything with it. For our fellow citizens who speak High German: Take the Brie out of the fridge and immediately cut off the rind – this is more difficult when it’s warm. It’s okay if some pieces of rind remain. Cut into large pieces. Let all ingredients warm to room temperature. Mash all ingredients except the onion greens on a soup plate with a fork, not too finely, and mix. Cut the onion greens into rings and garnish the Obatzdn with them. Chill. If you like it spicier, you can increase the hot paprika to 1/2 teaspoon, or the mild paprika to 1 1/2 teaspoons. This cheese specialty, popular not least in Bavaria’s beer gardens, is eaten with pretzels. A well-chilled beer is the perfect way to wash it all down. Shelf life: 1-2 days.