Schmierkäse on a Snow Day

Brookford Farm quark.  Made plain and flavored (herbed, etc.)

My mother, who adapted her recipe from a great aunt's, turned out a bowl of this spreadable, curdy cheese concoction years back while I was up visiting.  She lives in the mountains, I'm of German descent.  It was a match made in heaven.


Schmierkäse is so easy to adapt in your own kitchen!  It can be made with a more savory palate in mind (use sour cream to thin), or as a perfect topping on sweet biscuits (use sweet cream and honey to thin).  I used both sweet and sour creams to strike a balance with quark's sourness, along with mashed hard-boiled eggs (careful, though, use too many and you'll simply provide a cheesed-up egg salad), half of an onion, finely chopped and lightly sauteed in butter, and even a dollop of vegenaise (my preferred mayo of choice).  Mum's included chopped briny olives, which I carried forth.  Garnishing included scallion rings and a light sprinkle of caraway seeds.

For lunch, try thick slices of [Canterbury Bread Shop's sesame] toasted sourdough, lightly buttered with salted butter.  Germans are not afraid of fat.  Fat is flavor.

Alternatively, you could use any ol' crispy, wholesome cracker to serve it appy style...

Just be sure to have a few bottles of really good lager close by, or a fruity semi-dry, crisp white (Reisling anyone?).  :)