I first had this at one of the famous Viennese Heurigens, a tavern where local winemakers serve their new wine under a special licence in alternate months during the growing season. A terrific appetizer that is best served with Gruner Veltliner, one of Austria's most well known white wines.
Ingredients
8 oz. farmer’s cheese (at room temperature)
4 ounces/1 stick unsalted butter (softened)
1 teaspoon sweet Hungarian paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon caraway seeds (pounded) nor 1/2 teaspoon ground caraway seeds
1 small onion (grated)
1/2 teaspoon anchovy paste
Method
In a stand mixer or using a hand mixer, whip the farmers cheese and softened butter until light and fluffy, about 2 minutes. Add the paprika, mustard, grated onion, anchovy paste and ground caraway to the mixture and stir until blended. Moe to an air tight container and refrigerate for at least 2 hours or overnight so the flavors meld. Serve with pumpernickel bread or other crackers.