Cooked Caraway Cheese

Preparation info

  • Difficulty


  • Makes about

    4 cups


Appears in

Germans call this Koch Kaese, which Lizzie Kander translates as “boiled cheese” and Irma Rombauer as “cooked cheese.” It’s an easy way for the home cook to “ripen” cottage cheese or pot cheese, domestic or commercial. Because you will add whole milk to the cottage cheese, start with dry cottage cheese. The fermentation with caraway and paprika makes a delicious cheese spread with dark rye bread and beer that should make your supermarket packaged spreads blush for shame.


  • 4 cups dry cottage cheese
  • 2 teaspoons caraway seeds
  • ½ teaspoon salt
  • ¼ teaspoon Hungarian sweet paprika
  • teaspoon cayenne pepper
  • 2 tablespoons butter
  • 1 cup whole milk
  • 1 egg yolk, beaten


Mix the cheese with the seasonings, cover with plastic wrap and a lid, and put in a warm (70°) place.

Let it ferment 3 to 4 days, stirring once each day.

Warm the butter in the milk, stir in the cheese, and cook gently about 10 minutes. Put into a blender or food processor and blend until smooth. Add the egg yolk and blend again so that it will be slightly glossy. Scoop mixture into a bowl and cover with plastic. Refrigerate until needed. This will keep up to 2 weeks.