Hessian cooked cheese with music

Ingredients for 1 servings:

• 500 g layered cheese (20% fat)
• 1 tsp baking soda
• 125 g Hessian hand cheese
• 75 g butter
• 75 g whipped cream
• 1 egg yolk, organic, very fresh (optional)
• 2 m.-sized onion(s)
• 3 tbsp rapeseed oil or sunflower oil, neutral
• 2 tbsp white wine vinegar
• Salt
• pepper
• Caraway (optional)

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 8 hours 50 minutes

A recipe from my homeland – made without processed cheese!

First, drain the cheese mixture in a sieve, then mix it with the baking soda in a bowl. Let it rest for 10-15 minutes so the baking soda can do its work. Meanwhile, dice the cheese mixture and melt it slowly with the butter in a saucepan over very low heat. Stir in the cream until it has incorporated into the mixture. Keep the heat low. Then add the cheese mixture a tablespoon at a time and stir gently. Once all the cheese mixture has been mixed in, stir in the fresh organic egg yolk. Make sure the egg is truly organic, as it doesn’t need to be heated to high temperatures. If you’re feeling fussy, you can leave it out. Be patient while stirring. Don’t increase the heat, or the cheese mixture won’t turn out well and will become too runny! It’s ready when it drips thickly from the spoon. While the cheese mixture is still warm, pour it into jars and let it rest in the refrigerator for at least overnight. The longer the cheese mixture rests, the more intense its flavor will be. Remove from the refrigerator about half an hour before serving and garnish with the music. In the meantime, prepare the music. Peel and finely dice the onions. Then mix with oil, vinegar, salt, and pepper and let it rest at room temperature for half an hour. If you like, stir in the caraway seeds before serving or serve it separately. Serve the cheese with music on fresh farmhouse bread. This recipe makes 4 250 ml jars.