Alpkäse cheese and potato spread with bread from a wood-fired oven
Ingredients for 4 people
4 slices of bread from a wood-fired oven
200 g waxy potatoes peeled, boiled and mashed with a fork
120 g 6-month-old Alpkäse cheese, grated
3 tbsp. butter, creamed, room temperature
120 g cottage cheese 20% FDM
1 small onion, diced
1 tsp. sweet paprika powder
1 tsp caraway seed, roughly chopped
Freshly ground black pepper
4 tbsp. chives, finely chopped, to garnish
4 tbsp. bacon lardons, fried
1. Fry the bacon lardons until crisp in a non-stick frying pan.
2. Boil the diced onion in water for 15 seconds, pour off and quench with
4. Mix all ingredients well in a bowl and season well.
5. Serve with bread from a wood-fired oven, bacon lardons and chives.
Recipe: Florian Mairitsch, Alma
In a well-sealed jar, the potato-cheese spread will keep for several days in the refrigerator.