Kachkéis
Sign in to rate this recipe.
The Tale of Kachkéis
Story updated
Kachkéis, literally "cooked cheese," grew out of Luxembourgish farmhouse thrift, a way to melt down aging cheese with butter, eggs, and spices into a smooth, tangy spread rather than let it go to waste. It's still served the traditional way, spread thick on bread with a dab of mustard.
Ingredients
Scale:· 6 servings
- 500g ripe soft cheese (or aged Munster-style cheese), cut into pieces
- 2 tbsp butter
- 1 tbsp cornstarch
- 100ml whole milk
- 1 small onion, finely chopped
- 1/2 tsp caraway seeds
- Salt and white pepper to taste
- 1 egg yolk
Instructions
- 1Melt the butter in a heavy saucepan over low heat and gently soften the chopped onion.
- 2Dissolve the cornstarch in the milk and add to the pan along with the caraway seeds.
- 3Add the cheese pieces gradually, stirring constantly over low heat until fully melted and smooth.
- 4Cook gently for about 10 minutes, stirring often, until the mixture thickens into a spreadable paste.
- 5Remove from the heat and whisk in the egg yolk to enrich the texture.
- 6Season with salt and white pepper.
- 7Pour into a serving dish, let cool slightly to set, and serve spread on rye bread with boiled potatoes.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.