Steirerkäs

For the Steirerkäs, put the dry curd cheese in a shallow bowl and cover with a cloth.

Leave at room temperature for two to three days until it has a strong smell. Stir it every day.

When it is ripe, salt it, season it with caraway seeds and melt it in hot butter or clarified butter. Stir continuously.

The raw cheese is ready when it has become a smooth, coherent mass. Stir in a handful of crumbled curd cheese if desired.

Pour into a rinsed bowl and chill until the Steirerkäs is stiff.

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