Which Camembert for Obazda?
French (strong)
German (mild)
(1 votes)
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Ich würde den klassischen Französischen nehmen. Der ist richtig herzhaft, finde ich.
L.g. Jan
Da Obazda ja eine Bayrische Spezialität ist, würde ich zu deutschem Camembert raten. Ein Rohmilch Camembert aus der Normandie ist außerdem zu schade dafür.
ich nehme den den ich grad da hab oder auch auch mal einen Brie
Ich nehme c) Brie.
Was es gerade gibt. Wichtig sind Kümmel und Bier, die bringen richtig Geschmack rein.
Ich nehme immer den Rahmcamenbert von Weihenstephan