Originally Posted by Rocket_J_Dawg
I have given up my hunt to find Pimento Cheese. It just doesn't exist up here for some reason. So...I decided I would make my own.
Then Mrs Dawg asked why I didn't make my Oma's schmierkase, which she loves on Pumpernickle rye. Off to get the ingredients this afternoon and if anyone is curious, here is my Oma's recipe. This is the Austrian version.
Cream together in a bowl until well blended;
- 8 oz. of Lipto cheese (if you can't find Lipto you can substitute 8 oz. cream cheese or any soft cheese)
- 1/2 cup soft butter
- 3 Tbs. thick sour cream
- Mash 2 anchovy fillets
- 1 tsp. capers
- 1 Tbs. finely chopped onion
- 1 Tbs. prepared mustard
- 1 1/2 teas. Paprika
- 1/2 tsp. Caraway seeds smashed.
- 1/2 teas. salt
Shape into a smooth mound, cover and let flavors mingle in the refrigerator for at least 2 hours before serving.
Garnish with chopped parsley on a plate.
Goes well with beer.
Serve with Pumpernickle or Rye bread.
I'm going to have ago at this. I haven't seen Liptauer for donkeys years. One of the stalls in the cheese market in Stockport used to sell it when I was a girl but the people retired and the Liptauer seems to have gone with them