About this recipe:This is the ultimate Bavarian bread spread. It is served with rustic bread or soft pretzels and beer. The classic version is made with ripe Camembert cheese and butter but there are also variations that add other cheeses (see note).
1 (300 g) ripe Camembert cheese, at room temperature
3 tablespoons unsalted butter, softened
1 medium yellow onion
caraway seeds, to taste
salt, to taste
freshly ground black pepper, to taste
sweet paprika powder, to taste
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Method Prep:15min › Extra time:30min › Ready in:45min
Mash the Camembert and the butter in a bowl with a fork to a spreadable but still slightly chunky consistency.
Peel and finely chop the onion. Add it to the cheese and butter and stir well to combine. Season generously with caraway, salt, pepper and paprika. Cover and chill for 1 hour before serving to allow the flavours to meld.
With blue cheese: Mash with a fork 100g soft blue cheese, 100g ripe Camembert (rind removed), 100g cream cheese, 50g unsalted butter, softened, and 4-5 scallions, finely sliced. Season with salt, pepper and sweet paprika powder to taste.
With egg yolks and garlic: Mash with a fork 250 g ripe Camembert with 150 g unsalted butter, softened, 1 egg yolk, 1 medium yellow onion, finely chopped and 1 garlic clove. Season with freshly ground pepper, a pinch of salt and sweet paprika.