Bavarian Brotzeit Board with Obazda and Saurer Käs

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More than a simple meat board, this Bavarian Brotzeit centres on bread, savoury spreads and sharp cheese specialities. It feels rustic, filling and made for beer-garden appetites.

Serves: 8 people

Preparation time: 90 min

Ingredients

• Rye sourdough farmhouse bread – 1 loaf
• Obazda – 250 g
• Saurer Käs or similar sharp cheese salad – 250 g
• Presssack or other Bavarian cold cut – 200 g
• Schmalz or crackling lard – 150 g
• Onion rings – 1 onion
• Radishes – 1 bunch
• Pickles – 150 g

Method

STEP 1
Slice the bread thickly rather than daintily. In a Bavarian Brotzeit the bread is not decoration but the foundation of the whole board.
STEP 2
Spoon the Obazda, schmalz and saurer Käs into separate bowls or rustic ramekins. Arrange the Presssack beside them and add onion rings, radishes and pickles as sharp, crunchy counterpoints.
STEP 3
Set everything on a large board with the bread taking up real space. This is the kind of platter people build from, not a dainty board where each item stands alone.
STEP 4
Bring it to the table cool, with a knife for spreading and enough room for people to tear bread and assemble their own bites.