I had [i:20sfhswl]Schmelzkäse mit Musik[/i:20sfhswl] while travelling through the Odenwald last year, and got a recipe for something very like it in a Bavarian cook book my Mother-in-law gave me, but there they call it [i:20sfhswl]Obazta[/i:20sfhswl]. I made some up while we were making our Larkfield Last Orders Imperial Stout yesterday evening, and I think it went down pretty well. In fact, I think it's ideal beer food <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="

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Essentially, it's a gooey cheese spread that you serve with good bread, onions and cumin.
Here it goes:
350g ripe Camembert
175g Frischkase (I used Philadelphia)
6 tablespoons of butter
Salt and Pepper to taste
1/2 teaspoon ground cumin
1/2 teasponn paprika
3 tablespoons beer
2 onions
Mash the camembert finely with a fork (helps if it's ripe), then add the cream cheese. Mix well, adding the butter and the cumin and paprika and finally the beer.
Now, the Obazta recipe says to finely chop the onion and mix that in too, but I prefer to keep that seperate, along with a little bowl of cumin seeds so people can spread the cheese, then put some onion and cumin on top in whatever quantities they like. That's the way I had it in the Odenwald.
I have to admit, in the excitemetnt of the brew I forgot to put the butter and the salt and pepper in, but it was pretty tasty <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="

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