Quick recipesRegional specialities from HessenRegional specialities from Rhineland-Palatinate

Spundekaes – a cheese

The Spundekäs has its origin in the somewhat drier “Siebkäs”, this is curd cheese pressed through a sieve, which is kneaded with egg, caraway and salt and spread about 4 cm thick on a board. Cheese circle are cut out with a cup and thus formed into their namesake shape. The bung is the uppermost, conical opening in the belly of the wine barrel.


The Spundekäs could be taken along as a snack on the way if it was wrapped in vine leaves or chestnut leaves. This was accompanied by bread and wine.
Today, the bung cheese is prepared from cream cheese and cream curd with pepper, sweet paprika powder and salt.

Spundekäs as a snack or main meal

This is served with savoury pastries such as pretzels and salt biscuits or bread and, of course, a white wine from Rheinhessen or the Rheingau. As a snack you can get it here in all seasonal wine tavern. This dish is popular as a small snack, especially in the evening, but together with jacket potatoes it can also serve as a main meal.

Here, too, there are many variations in the preparation. E.g. with garlic, onions or egg yolk. The firmer the consistency, the easier it is to form the dumplings.

Bung cheese for dipping

Recipe Spundekaes – a chees

Quick and easy
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Course: appetizer, leftovers eat, snack
Cuisine: Hessen
Keyword: spicy
Difficulty: Beginner
Total Time: 15 minutes
Servings: 6

Ingredients & Shopping list

  • 200 g double cream cream cheese
  • 250 g curd (40%)
  • 1 small onion
  • 2 tbsp sweet paprika
  • 2 cloves garlic
  • salt, pepper


  • Peel the onion, cut into quarters and place in a blender with the peeled garlic, or finely chop in a container with a blender.
  • Now add all the other ingredients and blend finely for about a minute.
  • Season to taste.

Tips & Hints

Serve in small dumplings spread on a board or in a bowl.
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