For us, bung cheese is made as follows:
Curd cheese (40%) and cream cheese in equal parts, add finely chopped small onions (not vegetable onions) (to taste, but there should be a few (as many onions as cream cheese/ curd packs)), season vigorously with salt and freshly ground pepper. Steep for several hours (for one night).
Like the Handkäs’, the Spundekäs’ is also a specialty of the Rhine-Main area, stubbornly defended by the Maeaenzern.
Take the curd cheese and mix it with the sour whipped cream. Add a very finely chopped onion, the paprika powder, and possibly a trace of garlic (but it doesn’t belong in the original) and enjoy the mixture as a dip with small pretzels.
Should differ – apart from the consistency only little.
Oh yes: the version with the cream cheese *must* be stirred by hand (wooden spoon), with the hand mixer the mixture becomes greasy and unsightly.
Whether paprika (powder) belongs in – there the spirits argue.
Then put 2 ladles of it on the plate and add pretzels. So you will find it in most Mainz wine taverns – just as in ours.
>Whether paprika (powder) belongs in it – that’s a matter of
>the opinions.
As far as I know, a hint of paprika belongs to it, and is usually simply dusted over it.
To my knowledge, a hint of paprika belongs to it, is >usually simply dusted over it.
>usually simply dusted over it.
So that is always repeatedly discussed fiercely in our wine bar b
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