This Bavarian cheese spread was originally invented to make use of ripened soft cheese. It consists of a creamy combination of butter, paprika, and typically Camembert and Brie, or optionally Romadur, Limburger, and sometimes even cottage cheese.

The spread is usually enriched with onions or shallots, caraway, or various herbs, while some versions may include beer, wine, or milk-based products. It is believed that obazda was popularized in the 1920s by Katharina Eisenreich, who served it at her Braustuberl pub in Freising.

Nowadays, the spread is a Bavarian staple that is served in numerous restaurants and pubs, usually alongside pretzels and various snacks.

Griebenschmalz is a traditional spread that consists of rendered pork fat (schmalz) and cracklings (grieben). The crunchiness of the pork cracklings perfectly complements the smooth and creamy texture of the lard, and the spread is often flavored with apples, onions, and spices such as marjoram, thyme, bay leaves, allspice, salt, and pepper.

Griebenschmalz is typically spread on a slice of sourdough or rye bread or atop a pretzel bun. It is often topped with caramelized onions and served with pickled gherkins and a glass of beer on the side. Usually associated with the region of Bavaria, this German specialty is commonly available in beer pubs, beer gardens, and numerous traditional restaurants in the country.