Summary

Ingredients

For the cooked cheese:

• 500 g layer cheese (20% fat)
• 1 teaspoon baking soda
• 125 g Hessian hand cheese
• 75 g butter
• 75 g whipped cream
• 1 egg yolk, organic, very fresh (optional)

For the music:

• 2 medium onion (s)
• 3 tablespoon rapeseed oil or sunflower oil, neutral
• 2 tablespoon white wine vinegar
• salt
• pepper
• Caraway seeds (to taste)

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Instructions

1. Drain the layered cheese in a sieve. Mix it with the baking soda in a bowl and let sit for 10–15 minutes.
2. Dice the hand cheese. In a saucepan over low heat, slowly melt the butter with the diced hand cheese. Stir in the cream until fully combined, keeping heat low throughout.
3. Add the layered cheese to the mixture one tablespoon at a time, stirring carefully after each addition. Once all the layered cheese is incorporated, stir in the fresh organic egg yolk if desired.
4. Continue stirring over low heat until the mixture drips thickly from a spoon. Do not increase the heat, or the cheese will become too runny and the dish will fail.
5. While still warm, transfer the cooked cheese to glasses or serving dishes. Cover and refrigerate overnight, or longer to develop deeper flavor.
6. Remove from refrigerator 30 minutes before serving.