8 oz raw milk cheddar cheese, grated
1 clove garlic or 2 to 4 cloves fermented garlic
¼ cup unsalted butter, room temp
4 oz cream cheese, preferably without stabilizers or additives
3 Tbls. raw sauerkraut
2 tsp. Caraway seeds
1 tsp. hot or mild smoked paprika
2 Tbls. Dijon mustard
Grate the cheddar cheese in a food processor, set aside.
Remove the grating blade and replace with a chopping blade and with the machine running, drop the garlic into the bowl to mince.
Heat a small, dry sauté pan and once hot, add the caraway seeds. Shake the pan until you can smell the fragrance of the seeds. Pour into a small bowl and set aside to cool.
Add the cheese, butter and remaining ingredients to the food processor bowl adding caraway seeds once they have cooled.
Blend until desirdered consistency, chunky to smooth, scraping the bowl of the processor. Serve in a bowl at room temperature with Swedish rye crisp, rye bread, and vegetables.