| Spundekäs | |
|---|---|
 Simple Spundekäs and pretzel arrangement | |
| Country of origin | Germany |
| Region | Rhenish Hesse |
| Source of milk | fresh cheese,quark |
| Pasteurized | yes |
| Texture | soft |
 Related media on Commons | |
Spundekäs[ˈʃpʊndəˌkɛːs] is a spicedcream cheese spread originating from the German region of NorthernRhenish Hesse. Often served as an appetizer (especially atStraußenwirtschaften) or at gatherings, usually along withlye rolls orsoft pretzels as well asregional wine, it remains a symbol of regional cultural expression.[1]
The nameSpundekäs is derived from the shape in which the cream cheese was arranged on a person's plate: The elongated, cone-like spread was deemed reminiscent of thestoppers used to plugbungholes inwine barrels, calledSpund in German.[2]Käs is the term for cheese in the regionalHessian dialect. The wordSpundekäs as a whole is considered part of a dialect specific to the city ofMainz.[3]
Unlike comparable German spiced cream cheeses likeObatzda,Spundekäs is not covered by national orsupranational geographical indication or traditional specialty protection and thus lacks specific guidelines for its production and sale.[4] It is classified as afresh cheese due to water content in the fat-free cheese mass exceeding 73%.[5]
Thecream cheeseSpundekäs typically consists of a dairy mixture of unseasoned cream cheese andcurd cheese. Its signature light orange or pinkish hue with tiny red speckles stems from the added spices, namely salt, sweetpaprika and onion.[6] Aside from these base ingredients, variations of the cheese are fairly common,[7] with very little agreement on what constitutes "true"Spundekäs. Recipes may additionally include dairy products likesour cream and butter and/or spices like garlic,mustard,cayenne pepper,black pepper,bell pepper,caper andanchovy paste.[8]
Cheese production inRhenish Hesse has traditionally been comparatively uncommon and limited to a smaller scale. The same climate conditions enabling large-scalewine cultivation in the region simply rendered alternative dairy use, such as butter, more attractive.[9][10]
The precise origin ofSpundekäs within the region is subject of debate, withMainz and various towns inPalatinate andRheingau claiming to be its birthplace.[11] The most widely accepted origin story was proposed byMainz-Altstadt-born authorde:Karl Schramm in hisMainzer Wörterbuch, according to which the original recipe can be traced back to landlady Geiger, keeper of the inn and brewery "Zum Birnbaum" in the early 20th century, essentially coinciding with the origin of theMainz carnival association.[12] As a predecessor toSpundekäs, a similar cream cheese calledSiebkäse (strainedcurd cheese withsalt,caraway and egg) is known to have been consumed bytraveling merchants and ferrymen inPalatinate,Rhenish Hesse andRheingau. But written documentation of it is rare due to its original status as less desirablepeasant food, as hinted at by folk rhymes passed down via word of mouth. One example of these may include "Wann alles rar un deier is, dann esse mer waasche Kees" (lit:When everything's rare and expensive, then we eat cream cheese).
Siebkäse and laterSpundekäs were usually eaten aspacked lunch wrapped in chestnut or wine leaves and consumed in combination with bread, onions and wine.
Its modern widespread popularity in the region is a more recent development, with adoption atStraußenwirtschaften especially only gaining traction in the 1970s and 1980s.[9][10]
Since the early 2000s, large-scale commercial production by the dairy industry has led to ready-madeSpundekäs tubs being offered at German supermarket chains likeAldi,Edeka andREWE. Manufacturerde:Schwälbchen Molkerei in particular claims to be responsible for a resurgence in the cheese's popularity.[13]
Ein jeder wääß, zum achte Gläsje
Gehört dem Mensch e Spundekäsje.
Des reizt de Gaume, stärkt de Mage –
Korz, mer kann widder ään vertrage!"
Everyone knows that with every glass
a person deserves a Spundekäs.
It stimulates the palate, strengthens the stomach –
To enable you to drink one more!
— Adolf Gottron,
honorary president of theMombach carnival association
Since its 1970s surge in popularity,Spundekäs along with pretzels and wine has become the main culinary symbol of theRhenish Hesse region.[14] This has been expressed both outwardly byinternational tourism advertising,[2] as well as within regional cultural events: Aside from becoming a mainstay in local gastronomy[1] and dialect poetry being dedicated to the cheese (see quote), competing recipes forSpundekäs have become the subject of annualtalent shows in the region. Examples of this includeRheingau sucht den Superspundekäs – RSDS (lit.:Rheingau is looking for the supreme Spundekäs), a satirical nod to the German singing talent showDeutschland sucht den Superstar – DSDS[15] or theHochheimer Spundekäs-Wettbewerb.[16]
On the online food guideTasteAtlas,Meenzer Spundekäs is among the 50 highest user-ranked dips in the world.[17]
InMainz, select ice cream parlors have offeredSpundekäs as anice cream flavor.[18]
Die Rede ist vom Spundekäs, jener anscheinend urrheinhessischen Spezialität, die meist als Erstes genannt wird, wenn es um regionale Küche der Gegend im Rheinknie geht. Doch so einfach seine Zubereitung ist, so schwierig ist es, seinen Wurzeln auf den Grund zu kommen. Die Mainzer beanspruchen ebenso Geburtsrechte für sich wie die Pfälzer und Rheingauer.[We're talking about Spundekäs, that seemingly quintessentially Rhenish-Hessian specialty usually mentioned first when discussing regional cuisine from the Rhine bend region. But as simple as its preparation, as difficult it is to get to the bottom of its roots. The people of Mainz claim for themselves to be its birthplace, as do the people of the Palatinate and Rheingau.]