Spundekäs — Germany

Spundekäs is a spreadable mixture built on fresh curd cheese, worked with butter, onion, pepper, salt, and sweet paprika into a smooth, savory spread. It takes its name from the conical shape it was once given, said to resemble the wooden bung, or Spund, used to seal a barrel. The preparation comes from Rhenish Hesse, in the wine-growing area around Mainz and Worms, and is closely tied to the region's wine taverns, where it is served as a snack alongside the local white wines. It has since become widely available further afield, sold ready-made in supermarkets outside the region. Fresh curd cheese, sometimes lightened with sour cream or crème fraîche depending on the household, is beaten with softened butter and finely chopped onion until smooth, then seasoned with salt, pepper, and sweet paprika. The mixture is chilled to firm it up before serving, and is often mounded into a cone shape on a plate. Herbs and additional spices vary from one kitchen to the next, and the ratio of sour cream to plain curd cheese changes the final texture from firm to more spreadable. It is served as a snack or starter, most often with pretzels, and is generally poured with a glass of the region's white wine.