Meenzer Spundekäs

Summary

Mix the butter with the cream cheese and quark at room temperature, best done with a hand mixer (very important - do not stir too vigorously and do not stir for too long). Only until the ingredients have mixed, then you should keep stirring with a whisk. If you stir too long, the Spundekäs becomes mushy (in the original the Spundekäs is only stirred with a wooden spoon or whisk, but that takes time, so you can use the stirrer if you don`t have too much time).
Now peel and chop the garlic and fold into the mass. Finally, season with salt, pepper and the paprika powder.
The cheese should be light red in color.
Just before the spun cheese is eaten, you can cut half an onion to garnish and sprinkle it over the spun cheese.
Very important: in summer, put the onion over it just before eating, otherwise the mixture can tip over.
The spun cheese tastes best when it is soaked in the refrigerator for 1 night.
Spund cheese can be eaten with small pretzels or fresh pretzels. A fresh baguette for dipping is also delicious.