In Bavarian, "Obatzter" means mashed. The name of the cheese relates to how it is made. Soft cheeses like Camembert or Brie quickly become overripe in the summer. In the past, innkeepers in beer gardens would process the cheese with butter into a spreadable mixture. They seasoned the Obatzter with paprika powder, onions, and beer. Today, this cheese specialty from Bavaria must contain at least 40% Camembert or Brie, or optionally Romadur or Limburger. Seasoning follows individual recipes. The content of onions and beer must not exceed 15%.

Obatzter is served with pretzels or rye bread

Producers break up the cheese and mix it with the other ingredients into a spreadable mass. Limburger and Romadur provide stronger flavors, while Brie and Camembert provide milder seasoning. Its color is light orange, and the cheese mixture contains visible pieces. The cheese has a spicy, aromatic smell and a slightly piquant taste. In Bavaria, Obatzter is classically served with pretzels or rye bread and, of course, beer.