Kummelkase is a semi-soft cow's milk German cheese flavored with caraway seeds. This cheese can be used on your cheeseboard, made into sandwiches or melted atop steamed vegetables. German beer pairs well with Kummelkase.
Even though the name Kummelkase is derived from "kummel" which means caraway and "kase" which is the German word for cheese it's interesting why "kummel" sounds more like cumin. That is because, according to Gernot Katzer:
The German term for caraway, Kümmel, derives from Latin cuminum for cumin and was misapplied to the plant popular in Germany. Latin cuminum leads, via Greek kyminon [κύμινον], further back to Semitic forms, e. g., Old Hebrew kammon [כמן]
Bob Albers has been trying to recreate this cheese from his youth. You can find his recipe for Kummelkase here.
This description is from an old document 1896 - Cheese.
"Mainzer kummel kase - is another German cheese from Rhineland manufactured in the villages near Mayence. It is made in small oblong pats, two of which are generally together, each being 3" x 2". It is called kummel kase because the outside is peppered all over with caraway seeds (called in German kummel) The object of this is not so much to give a flavor to the cheese but as to preserve it but to keep it from going putrid as it is a very bad keeper."
If you don't have Kummelkase:
You can substitute another caraway cheese such as Havarti with caraway, or Caraway Cheddar or Caraway Swiss.
Ingredients may vary per brand:
Fat 48 +, pasteurized cow's milk, rennet, salt, lactic acid, sodium nitrate, annatto, vitamin A, B and D, caraway seed