If there is one speciality that is associated with Luxembourgish cuisine, it is cooked cheese or “Kachkéis”. Hardly any other dish polarises as much as Kachkéis: you love it, or you hate it!
You can find this lean sour milk cheese, which is a processed cheese, especially in Luxembourg, the north of France and in some regions of Austria. In the past, Kachkéis could not be bought ready made and you had to prepare it yourself. Today you can buy the finished product in different variations, so that only a few people still prepare it themselves. The raw cooked cheese is dissolved withwater, milk or cream and refined with all kinds of spices.
If you now feel like making your own Kachkéis, we have a recipe for you here.
- 1 roll of Kachkéis 250 g
- 150 ml water
- 1 egg yolk
- salt & ground pepper
- some cumin if you like
Alternatively, replace water, butter and egg with:
- 2/3 cream and 1/3 white wine
1. Cut the cheese into small pieces and place in a pot. Add water (about 2/3 of the weight of the cheese). The cheese pieces must not be complete- ly covered, otherwise the cheese be- comes too liquid (alternatively, you can also use cream and white wine instead of water for cooking, but then omit the butter and egg yolk).
2. Melt the cheese while stirring constantly on a low flame (do not boil!). Stir in the piece of butter and, if you like, an egg yolk. Season with salt and pepper and other spices like cumin.
3. Leave to cool and store in the re- frigerator. Take out of the fridge about 30 minutes before serving to allow the cheese to reach room tem- perature and become spreadable.