Cooked cheese from Lower Franconia

Ingredients for 4 servings:

• 250 g Harzer cheese (e.g. Roller)
• 250 g butter
• 30 g processed cheese
• 250 g quark, fat content according to taste
• 200 ml condensed milk, 7.5%
• 1 tsp baking soda
• n. B. Caraway, whole

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

very fine and quick to make

This recipe can be prepared in the microwave, Thermomix, or in a double boiler. It’s also possible in a saucepan, directly on the stovetop – and this is how I describe the preparation: In a small saucepan (approx. 2 liters capacity), heat the Harzer cheese and butter (cut into small pieces) together with the processed cheese over low heat (e.g., at 12 levels, level 4), stirring continuously with a whisk until smooth. It’s important that no lumps remain. Now reduce the heat to level 1-2. Add the quark and condensed milk and continue stirring until smooth. Once everything is well blended, add the baking soda. This acts as a binding agent, giving the cooked cheese its familiar consistency. Add the caraway seeds if desired. If you don’t like caraway seeds, you can leave them out. That’s no problem; the cooked cheese tastes great without them. While the cooked cheese is still warm, stir it every few minutes to prevent a skin from forming on the surface. Franconian country bread or spiced bread goes best with this. Other types of bread are also possible. Diced onions make a great addition.