Last week two things came together: the opening of the Munich Oktoberfest and Lidl's French week. As I am a big cheese fan I bought all sorts of French cheeses, like soft cheese from the Bretagne and Normandie, Munster, Camenbert. Of course I bought too many of them and before they become too ripe and soft I decided to prepare a traditional Bavarian cheese dip: The "Obatzdn" how I could remember it from the Oktoberfest in Munich three decades ago and the time I was living in Northern Bavaria. I call the dip Obatzda 2.0 as I changed the recipe a bit. Traditional it supposed to be spiced with paprika powder but I did it with hot Madras Curry powder and garlic instead. Further I added walnuts, as they go perfect with any cheese...
So the ingredients are on the table now:
This is the Obatzda 2.0 just ready
(Ingredients: 50gr Munster, 30 gr Normandie, 20 gr Camenbert, 20gr Bretagne, 40gr Butter, chopped onion and garlic, sea salt flakes, black pepper, 1/2 teaspoon hot Madras.) Everything out of the fridge for 20 minutes and cut up in small pieces, using a fork until it is well mixed and creamy consistence.
Now back into the fridge for the time until small potatoes are cooked and peeled.
Well that's it. Some black pepper and sea salt on top and decorate it with walnuts. A very cold beer goes perfect with it, specially when it is lunch time and more than 30c....
Max
(in the background: that is a gypsum crystal 