Cut the Camembert into small pieces with a sharp knife. This is easier when the Camembert is still chilled.

Put it in a large mixing bowl and leave to come to room temperature.

Add butter, cream cheese, chopped onions, paprika, cumin, salt and pepper.

Use your clean hands to thoroughly mix the ingredients together until you have a homogeneous paste.

Add in the beer and mix again until all the beer is incorporated, using your hands or a wooden spoon.

Cover the bowl with some cling film and refrigerate several hours or even a day or two to give the flavors time to combine.

Serve the obatzda with brown bread or pretzels, slices of raw onion and beer.