Spundekäs

In the taverns of the winegrowers of the Rheingau there is still the well-known Spundekäs in addition to sausage, bread and hand cheese with music. It tastes particularly delicious with freshly baked pretzels.

Method:

  1. Beat the softened butter until fluffy.
  2. Press a medium onion through a garlic press and whisk it into the butter.
  3. Finely chop the capers and add them along with the paprika, caraway seeds, mustard, salt and pepper.
  4. Now fold in the cream cheese.

Tip: If you like, you can enrich the mixture with quark (20-40% fat) and spice it up.