Saturday, November 16, 2013

Koch Kaase

This one is for my Dad.  As part of a family cookbook he is compiling, my sister, Mother, Dad and I recently uncovered several recipe boxes from both of my grandmothers, as well as a great aunt.  I stumbled upon this recipe in my Aunt Mo's box and found the title intriguing:  "Koch Kaase."  After a little research, I learned Koch Kaase is a German cooked cheese.  It's no wonder there were actually two variations of "cooked cheese" in Aunt Mo's box, given that my Dad's side of the family immigrated from Germany.

Dad remembered this recipe well, as his grandmother made it often.  It was traditionally used to spread on homemade bread sometimes instead of butter.  He joked that he'd enjoy trying it again, after many years.

Surprise, Dad! It's coming your way.

Koch Kaase
8 oz. Swiss Cheese, grated
3/4 stick of butter
1 cup milk
2 T flour
1/4 tsp whole caraway seeds

Melt butter in a heavy bottomed pan over low heat. Sprinkle in the flour, and add milk and grated cheese. Cook on low, stirring frequently, until melted and bubbly, about 10 minutes. Remove from heat, and stir in caraway seeds.  May be served as a dip when hot, or served cold, spread on homemade bread.

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