Meenzer Spundekäs

Ingredients for 8 servings:

• 250 g butter
• 600 g cream cheese
• 750 g quark (40% fat)
• 2 garlic cloves
• 5 tsp sweet paprika powder
• salt and pepper
• ½ onion(s), for garnishing

Instructions

Working time approx. 10 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 10 minutes

as my grandma offered it in the wine tavern

Mix the butter at room temperature with the cream cheese and quark. This is best done with a hand mixer (very important – do not mix too vigorously or for too long). Only stir the ingredients until they are fully combined, then continue stirring with a whisk. If you stir too long, the Spundekäs will become mushy (in the original, the Spundekäs is only stirred with a wooden spoon or whisk, but this takes time, so you can also use a mixer if you are short on time). Now peel and finely chop the garlic and fold it into the mixture. Finally, season with salt, pepper, and paprika. The Spundekäs should have a slightly light red color. Just before eating the Spundekäse, you can garnish with half an onion and sprinkle it over the Spundekäse. Very important: in summer, add the onion just before eating, otherwise the mixture can melt. The Spundekäse tastes best when it has been refrigerated overnight. You can eat Spundekäse with small salted pretzels or fresh pretzels. It also tastes delicious with a fresh baguette for dipping.