Cheese

1/2 lb kraft cheese, 3/4 cup milk, 1 dspn butter, 1 tspn caraway seeds, salt to taste.

Grate cheese, put into a saucepan with milk, butter and salt. Melt over a low heat and bring to a boil. Add caraway seeds and pour into a bowl to set.

Source: contributed by R. Short in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.105.

German Cheese

1lb cottage cheese

dob of butter

1/2 teaspoon caraway seeds

1 teaspoon bi-carb soda

1/3 teaspoon salt

Method: Mix cheese and bi-carb soda and put in a pyrex dish and put in a slow oven at 200°C for 2 hours. About 3/4 hour before done, add butter, salt and caraway seeds. When done, place in cheese glass and stir until cool. Serve on crusty bread.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000) p.26.

Cheese Log

8 oz Philly cream cheese

1/2 jar Kraft cream cheese

8-12 oz grated matured cheese

chives chopped

garlic crushed

almonds

sesame seeds

caraway seeds

tabasco sauce

freshly ground black pepper

Method: Cream philly cheese, add kraft cream cheese, mix in flavourings, then grated mature cheese, form into 4 portions, roll in chopped almonds and seeds mixed together. Chill until firm.

Source: contributed by J. Edwards in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.9.