Friedrich Heberlein (Katholische Universität Eichstätt)
This is a hearty Bavarian specialty, pleasant as an appetizer or snack, or, more in the folkloristic line, as a main summer dish. Preparation time is appr. twenty minutes, and due to the genuinely unsophisticated preparation method there is absolutely nothing that can go wrong. In fact, for those of you who have been waiting for the right adults' excuse for sludging and slopping around in the kitchen (in Bavarian: bazen/batzen), this is where you can enjoy yourselves, for that's what gives "Obatzter" its name: if it's not smeary, it ain't right. :)
200g whole-fat butter (don't even try diet! it's not gonna work)
200g mature Camembert
1 small red onion
1 tsp paprika
a few twigs of fresh parsley
Chop the onion in tiny pieces. Let butter and cheese warm up and get soft in the meantime (they're better to process that way - but don't melt the butter). Cut butter and cheese into small lumps. Now comes the fun part - you have to mix those two. Use your hands and knead like a dough. You should get a largely homogenuous semi-soft mass with knots of Camembert crust in it. Knead in the onion and the paprika. Form a lump and chill down in the fridge. When served, it should be pretty firm. Decorate with chopped parsley and serve with pumpernickel, radishes, or horseradish. Enjoy!