Koch Kaese

In a 2-quart sauce pan, bring to a boil, turn the heat to medium-low, and cook until the cheese becomes quite thick, about 3/4 hour. Stir almost constantly during the last 10 minutes. Pour into a dish rinsed in cold water, and chill. If it is to be kept for some time, cover the cheese with a cloth dipped in, and wrung out of beer. This cheese is excellent for rye bread sandwiches and appetizers.

Spike thinks one could omit the caraway seeds and add cinnamon, and have a lovely spread for bagels or graham crackers. Spooned onto a snack cracker such as Triscuit or Ritz, with an olive half added, it would be a nice canape.