Instructions: Press cheese through a fine sieve. Place in a bowl, cover, and leave at room temperature for 10 days. Stir twice during that time. Now place all ingredients

In a 2-quart sauce pan, bring to a boil, turn the heat to medium-low, and cook until the cheese becomes quite thick, about 3/4 hour. Stir almost constantly during the last 10 minutes. Pour into a dish rinsed in cold water, and chill. If it is to be kept for some time, cover the cheese with a cloth dipped in, and wrung out of beer. This cheese is excellent for rye bread sandwiches and appetizers.

Makes 2 cups.

Spike thinks one could omit the caraway seeds and add cinnamon, and have a lovely spread for bagels or graham crackers. Spooned onto a snack cracker such as Triscuit or Ritz, with an olive half added, it would be a nice canape.

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