Drown me in this buttery cheesy sauce, or y’know put it on schnitzel



I have a recipe for you that is going to blow your mind. It’s called Kochkäse, which means “cooked cheese” in German. It’s essentially the lovechild of butter and cheese. I’m already drooling just thinking about it.

This rich, savory spread comes from the Franconia region of Germany, and it was shared with me by Stephanie from the town of Schaumburg. She raves about how it’s been a staple in her family for generations and one of the first dishes her grandmother taught her to make.

You start with this funky cheese called Handkäse which has a pretty intense aroma. Stephanie warns it can be “quite pungent and quite smelly” and she was right! But then you melt it down with lots of butter, cream and other good stuff. The result is pure velvety decadence.

When I made this, the cheese texture threw me for a loop. It has a unique gelatinous quality. But after it’s melted down, it’s just gooey, cheesy goodness coating your mouth. Absolute insanity in the best way possible.

Stephanie says you can eat it on bread or served over schnitzel, but I think this would be yummy on just about everything – mashed potatoes, rice, shrimp, you name it. It’s so versatile and easy to make yet feels like this wonderfully indulgent treat. The perfect combo for elevating any meal into cheesy, buttery deliciousness. I’m obsessed – you will be too!

Watch the Video


  • 250 g Handkäse or Quark (see notes for recipe with quark)
  • 100 g spreadable cheese
  • 200 ml cream
  • 250 g cultured butter
  • 170 ml unsweetened evaporated milk or cream or milk
  • 1 tsp baking soda
  • 2 tsp caraway seeds
  • sourdough bread & more butter, or schnitzel for serving


  • In a large pot, add all ingredients except the baking soda and caraway into a pot and let it melt at a low heat.
  • Stir occasionally until everything is melted and combined.
  • Turn off the heat and pull it away from the hot plate. Stir in the baking soda and caraway seeds. The spread will bubble and foam and increase in size.
  • Keep stirring until everything is well combined and the bubbles have settled a little bit (maybe 20 seconds). Transfer it to a container, cover it and let it cool in the fridge.
  • It’s best enjoyed on a buttered sourdough bread - or heated up on a Schnitzel.


Kochkäse with Quark:
250 grams Quark (strained for 15 min. in a fine mesh strainer)
1 egg
100 grams Butter
1/2 Teaspoon Salt 
1 teaspoon Baking Soda
2 teaspoons Caraway Seeds
Use method above and stir continuously until everything is combined nicely.
Course: Lunch, Snack
Region: Europe
Keyword: Comfort food


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