Thread by @Wer_ko_der_ko

So, I promised a thread about my version of Obazda, which is different from the one @gremisch posted, a version the is quite common in Lower Bavaria, where I am from. You need 250 gr of low-fat, solid quark. If using the creamy/soft variety you can get at UK supermarktes you'll

have to let the mix mature for a day or two in thefridge to get the desired consistency. Or shop at your eastern European grocery for twaróg/tvarog. Then you need about 250 gr of ripe camembert/brie and 175-250 gr. soft, washed/smear-ripened rind cheese like Romadur, Limburg,

Stinking Bishop, Epoisses, Taleggio..., single cream, shallot/onion/scallion, chives, paprika, hot paprika, ground caraway, salt, pepper. Put the Quark, about 100ml of single cream and a tsp. of paprika, half that of the hot paprika a dusting of caraway, salt and pepper in a bowl

If the cheese is very ripe/overripe just scrape some of the rind off. Then chop it fairly thin and add to the bowl. If the ingredients are room temperature, they combine more easily.

Now let's get haptic. I use gloves because I hate having to scrape the mixture from under my fingernails. Use your hands to mix it all, rubbing the cheese into the cream and Quark, working it all together until only small lumps of cheese remain.

Then taste the mixture and adjust if needed add some more cream if the Obazda is too stiff. You can also add a spritz of beer (lager/wheat) or white wine if you have some knocking about.

Then finely chop your shallot/onion or cut your scallions in fine rings. Only add the onion to the mix if you're going to eat it all the same day. If not, put it in a container and add as you eat it. Now, for the bread. Best is dark rye with a decent crust or soft pretzel.

Pumpernickel, Kołodziej or Baltonowski bread, Borodinskoye chleb or crusty (rye) sourdough work well. You can also top your jacet potatoes with it. Or use it as a dip for snack pretzels. Anyway, spread some of the Obazda on your bread, add onion, chopped chives, garden cress and

eat with radishes, gherkins, pickled pearl onions, cucumber... The Obazda will keep in the fridge for a few days but will intensify in taste and the mixture will stiffen somewhat, as quark is basically unripened cheese and mixing with ripen cheese will cause it to ripen, too.

Enjoy with a good beer or a nice wine. I hope you like it and will let me know how you like it if you try it! @peterbreda2000 @snigskitchen @mpharrisonHarry @bassguitarnina @IncorrectEn @SqueezySkiddoo @almostconverge @sjjc16 @bchadwickfrance @drphiliplee1 @ExitedBritain