In the taverns of the winegrowers of the Rhinegau 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.

Duration: 30 minutes

Amount: Serves 5-10


150 grams butter, soft

1 onion, medium-sized

1 tablespoon capers

1 tablespoon sweet paprika

1 teaspoon caraway seeds

1 teaspoon mustard, mild

200 grams of cream cheese

If required, up to 250 grams of quark, 20-40%


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.

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