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Kochäse (kochkaese)  is a German cheese. The name simply translates to "cook cheese".

Article by: Barbara Bowman

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How It Is Made

As with many cheeses Kochkäse was developed as a way to extend the use of existing cheese products made by rural home cheesemakers.

In the original process, fresh milk from cow had the cream skimmed off the top.  The remaining milk was clabbered then hung in sacks.  This eventually produced a type of cottage cheese.  The cottage cheese was used and if there was any remaining, and before it began to turn it was made into Kochkäse.  The cheese was then cooked with  baking soda (which breaks down the curd) along with butter and a bit of cream.   The mixture was then flavored with caraway seed and additional fresh pepper.

Darlene Stryk Pouring Koch Kase
Darlene Stryk from Strykly Texas Cheese Company pouring the cooked cheese mixture into containers.

Cook Cheese According To Grandmother - Recipe

2 1/4 cups Quark
3 1/2 tablespoons of butter
1 teaspoon salt
1 teaspoon soda
2 teaspoon caraway seed
2 cups buttermilk
Fresh pepper

Prepare Quark
Combine the quark with the salt and the soda and spread it in a flat dish. Cover the dish. Keep in a warm place in the kitchen. Give the quark a turn each day. The Quark will become yellowish and "glassy". Once the the quark gets a slightly "cheesy" smell, and no longer tastes sour it is ready to be used.

This cheese succeeds only, if the quark is perfectly dry. Make certain that salt and soda are very well blended with the dry quark (you can use an electric hand mixer), so that the soda and salt comes into contact with the Quark

Place the quark in a pot on low heat, stirring it while it warms, approximately 10 minutes. Stir in the butter and remove the pot from the heat and place in a bowl over a pot of hot water. Continue to stir and gradually add the milk. Once the mixture is smooth, add the pepper and the caraway seed and continue to stir slowly until the ingredients are well incorporated. At this point you can season the cheese with additional salt and pepper as needed. Make sure to stir it thoroughly. Pour the mixture into small stoneware containers with lids. The cheese can be stored in the refrigerator for 2 weeks. Important.

The consistency of the cook cheese depends on the quantity of the milk used. If one would like the cook cheese thinner, increase the milk. You may also stir in some some cream to thin the mixture.

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I am 61 years old and have been looking for this same recipe for about 40 years. It is the same one that my grandmother and her daughters used to use when I was growing up and one of the few recipes that was not written down. It is a marvelous cheese to eat with smokehouse dry sausage and  fresh homemage strawberry or peach preserves of fresh and still warm homemade bread. I tried this recipe, but omitted the caraway seed because it is how Grandma used to make it and it was wonderful to taste Kochkase once again after all of these years. I did not know the correct spelling until I saw a photo of Mrs. Paula Rausch in a book, Coming to Terms...The German Hill Country of Texas. This is a wonderful recipe that you have here, it tastes just like Grandma made when I was 12 years old.

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Where To Buy

Strykly Texas Cheese Company - Located in Schulenburg, Texas.  The dairy sells Köch Käse cheese in addition to others including cheddar and jack cheeses.  Other specialty flavored cheeses include jalapeno and garlic & herb. They also sell gift boxes as well.

Kochkaese Nutrition

30 grams
Total fat (g)7.5
Saturated fat (g)5.04
Monounsaturated fat (g)0
Polyunsaturated fat (g)0
Dietary fiber (g)0
Protein (g)11.49
Carbohydrate (g)5.6
Cholesterol (mg)30.6
Sodium (mg)603