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.
Ingredients & Shopping list
- 200 g Doppelrahm-Frischkäse
- 250 g Quark 40%
- 1 kleine Zwiebel
- 2 EL Paprika edelsüß
- 2 Zehen Knoblauch
- Pfeffer, Salz
- Die Zwiebel schälen, viertel und zusammen mit dem geschälten Knoblauch in einen Mixer geben, oder in einem Gefäß mit dem Pürierstab fein stückeln.
- Nun alle weiteren Zutaten hinzugeben und etwa eine Minute fein pürieren.
- Nach Geschmack nachwürzen.
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