Obatzter
Obatzter even Obatzda or Obazda ( "Angebatzter, Ange oppressed, mixed" in Switzerland as Gmanschter known) is a savory Bavarian cheese preparation as a snack is served (for snacks). In Franken 's her name Gerupfter or Ange Potted .
history
The original Obatzte was a recycling of old cheese residues, especially Camembert , Brie or other soft cheeses . To make it palatable again, the ripe to overripe cheese was mixed with butter and spices added, mainly paprika and often caraway or onion . A variety of recipes has developed from this traditional variant.
The Obatzte became famous in the 1920s when the landlady Katharina Eisenreich served it to her guests in the Weihenstephaner Bräustüberl in Freising . Since then, the following recipe has been considered the most popular: Ripe Camembert is made into a cream with frothy, stirred butter , very finely chopped onions , possibly a little salt , pepper , lots of rose paprika , caraway seeds and a little wheat beer . For the stronger variants, take Limburger or Romadur , the milder variants are created by adding quark or cream cheese . In old Bavaria , beer is also often added to the recipe, and wine in Franconia .
preparation
In Bavaria the Obatzte one of the classic beer garden -Gerichten. Camembert or other soft cheeses are mashed with butter, cream or quark until a spreadable mass is formed. This is with fresh chives sprinkled with rye bread or pretzels , radishes and cut into spirals Radi ( radish served).
Obatzter should be eaten on the day of preparation, otherwise the onions will develop a bitter taste. Alternatively, the onions can be cut into rings and placed on the obatzten shortly before serving. In another variant, the onions are lightly steamed beforehand, so the obatzte lasts longer and tastes milder.
Since the 1980s, various dairies have also been producing Obatzten on an industrial scale. For example, variants such as fiery , with fried onions or with beer are offered.
Comparable, non-Bavarian recipes
Cheese preparations similar to Obatzten are also available in other regions. In Hesse , the Hessesche is prepared similarly with Limburger , Mainz or Harz cheese . In the Frankfurt am Main area , camembert, cream cheese, onions and paprika powder are mixed into the Sachsenhausen snow flurry (also known as the Frankfurt snow flurry ). In Austrian , Central German and Slovak cuisine there is a comparable cheese cream, the Liptauer . In Rheinhessen is Spundekäs comparable, albeit produced without Camembert.
Protected names
Since July 16, 2015, the names “Obazda” and “Obatzter” have been entered in the register of protected designations of origin and protected geographical indications of the European Commission.
Mandatory ingredients according to this regulation are:
- Camembert or Brie (at least 40% share), optionally with Romadur, Limburger or cream cheese. The cheese content must total at least 50%.
- butter
- Paprika powder or paprika extract
- Salt.
Excepted ingredients are: onions, caraway seeds, spices, herbs, cream, milk and beer.
In order to be able to call this specialty “Obazda” or “Obatzter”, all of the ingredients must have been processed in Bavaria. The raw materials for production may also be obtained from outside Bavaria.
Provides z. If, for example, a supermarket outside Bavaria sells this product at its cheese counter, it must be offered under a different name.
The registration as a protected designation initiated by the regional association of the Bavarian dairy industry causes considerable financial and bureaucratic expense for restaurants. Every innkeeper who lists homemade fruit on his menu must be certified accordingly, which can cost up to 300 euros in individual cases. Many restaurants, such as Munich's largest beer garden “ Königlicher Hirschgarten ”, therefore switch to non-protected alternative names such as “Ogmachter Kas”, while others use industrially manufactured obazden. Or they take it off the map entirely, so that some people now fear that the alleged “protection” of the Obatzter cultural property will cause it to become extinct.
Web links
swell
- ↑ Franconian recipe for plucked / made / obatzter | Frankenradar. Retrieved September 29, 2019 .
- ↑ State Association of the Bavarian Dairy Industry : Obazda ( Memento from February 12, 2013 in the web archive archive.today ) on the website spezialitätenland -bayern.de of the marketing agency of the Bavarian State Ministry for Food, Agriculture and Forests.
- ↑ Homepage of the Alpenhain cheese dairy (accessed on December 2, 2016)
- ^ Isolde Bacher et al.: Frankfurt am Main ; Baedeker Allianz travel guide, Baedeker, Ostfildern 2006, ISBN 978-3-8297-1116-6 , p. 73.
- ↑ Implementing Regulation (EU) 2015/1002 of the Commission of June 16, 2015
- ↑ Publication of a registration application in accordance with Article 50 (2) (a) of Regulation (EU) No. 1151/2012 of the European Parliament and of the Council on quality regulations for agricultural products and food: Council Regulation (EC) No. 510/2006 on the protection of geographical indications and designations of origin for agricultural products and food "OBAZDA" / "OBATZTER", EC-No .: DE-PGI-0005-01069 , accessed on April 18, 2017
- ↑ Christoph Hollender: Cultural assets before the end: Can the Obazde still be saved? , Münchner Merkur from January 3, 2018