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.