Weisslacker Cheese Spread (Obatzta Vom Weisslacker)

Cuisine, May 1982

20 minutes — 1 Cup

Ingredients

7	ounce	weisslacker, limburger or liederkranz cheese (room temperature)
3	tablespoon	unsalted butter (room temperature)
3	tablespoon	heavy cream
2	tablespoon	scallion (white part only, finely chopped)
2	tablespoon	fresh chives (finely chopped)
1	teaspoon	caraway seeds
1⁄4	teaspoon	paprika (or to taste)
1	tablespoon	fresh parsley (finely chopped)
1		small onion (thinly sliced)

Instructions

Crumble cheese on a large plate with fork. Cut butter into 1/2 inch pieces and scatter over cheese; sprinkle mixture with heavy cream. Work butter and cream into cheese with back of fork until thoroughly blended. Thoroughly blend in scallion, chives, caraway seeds and paprika.

Mound mixture on serving plate, smoothing sides. If not planning to serve immediately, refrigerate, covered. At serving time, garnish with parsley and onion rings; serve with thinly sliced rye bread.

Notes

Weisslacker is a cheese with an odor many times more intense than Limburger.