Obatzda (My Take On The Classic Bavarian Cheese)
This weekend saw the start of the famous Oktoberfest. It is a 16 day to 18 day festival held each year in Munich, Bavaria, Germany. It is the largest folk-festival in the world and one of the most popular annual events in Germany, with some six million people attending every year.
Oktoberfest means a lot of beer, people dressed in beautiful traditional bavarian dresses and lots of food and fun. On the Theresienwiese (the fair ground) one can find a lot of rides, for both children and adults, lots of food stalls, and a number of beer tents, built just for the fest. They also serve traditional bavarian delicacies like Hendl (chicken), Würst (sausages), Weisswurst (white sausages), Brezn (pretzels), Reiberdatschi (potato pancakes), Sauerkraut and also Obatzda (a fatty, spiced cheese concoction) and a lot of other traditional hearty fare.
To go with the fever of Oktoberfest, I decided to make the famous bavarian cheese delicacy Obatzda. There are several ways to make it and this recipe here is my take on it. Obatzda is usually eaten with bread or pretzels and is a classic example of Bavarian biergarten food.
I have tried and made a (comparatively) healthier version. Hope you like it.