Cooked Caraway Cheese In Germany, this is known as Koch Kaese. This makes a delicious cheese spread with dark rye bread and beer. 4 cups dry cottage cheese 2 teaspoons caraway seeds 1/2 teaspoon salt 1/4 teaspoon Hungarian sweet paprika 1/8 teaspoon cayenne pepper 2 tablespoons butter 1 cup whole milk 1 egg yolk, beaten Mix cheese with the seasonings; cover with plastic wrap and a lid, and put in a warm (70 degrees F) place. Let it ferment for 3 to 4 days, stirring once each day. Warm the butter in the milk, stir in the cheese, and cook gently about 10 minutes. Put into a blender or food processor and blend until smooth. Add the egg yolk and blend again so that it will be slightly glossy. Scoop mixture into a bowl and cover with plastic. Refrigerate until needed. This will keep up to 2 weeks. Makes about 4 cups.