Serves 8 to 10
• ½ lb. pot cheese
• 3 oz. cream cheese
• 3 Tbs. butter
• 1 to 1½ tsp. French mustard, to taste
• 2 Tbs. beer
• 1 Tbs. minced capers
• 5 Tbs. finely minced onion
• 1½ tsp. paprika
• cayenne pepper to taste
• ¼ to ½ tsp. ground cumin or caraway seeds, to taste
Garnish: paprika and sprigs of parsley
1. Put the pot cheese through a sieve. Work in the cream cheese and butter until you have a smooth, homogenous mixture.
2. Add all the remaining ingredients and combine thoroughly. Put the cheese into the refrigerator in a tightly covered container and let ripen for at least 24 hours.
3. To serve, mound the cheese on a plate, shaping it with the side of a knife until it is smooth. Sprinkle with a little paprika, garnish with parsley, and serve with pumpernickel bread.
