Cream cheese with cumin

I often find leftover goat cheese in the fridge. On days when I want to make something quick and change up my breakfast snack or prepare something for appetizer platters, I make this cheese spread with cumin. It's easy to put together and takes only 5 minutes. I usually serve it on cucumber slices, but it works just as well on toasted bread.

Quick info

Total time: 5-10 minutes
Preparation time: 5 minutes
Cooking time: none needed
Servings: 2-3
Difficulty: easy
Recipe type: quick spread for breakfast, snack, or appetizer

Ingredients

150 g goat cheese (or other cheese, preferably not too dry)
4 teaspoons sour cream
2 teaspoons butter (at room temperature, softened)
a pinch of cumin
a pinch of white pepper

Preparation method

1. Grate the cheese on a fine grater directly into a bowl. If it’s too salty, do not add salt.
2. Add the softened butter and sour cream to the cheese. Start mixing with a wooden spoon.
3. If you want it creamier, you can add a little more sour cream. The texture depends on how dense the cheese is and how creamy the sour cream used is.
4. Once the ingredients are well mixed, use a whisk to achieve a fluffier cream. It’s not mandatory, but it helps the texture.
5. Finally, add the cumin and white pepper. Mix well and taste. You can adjust the pepper to your preference.
6. Use the spread immediately on cucumber slices, bread, or savory crackers.

Why I make this recipe often

It’s very quick, I don’t need any appliances, and I can use whatever cheese I have in the fridge. It’s made from ingredients I usually have on hand. I love the taste of cheese with cumin, and this spread saves any appetizer platter when I have unexpected guests.

Tips and variations

Tips

Use softer cheese to prevent the spread from being too dry.
If the butter isn’t soft, cut it into small cubes for easier mixing.
Do not add salt at the beginning; the cheese can be quite salty.

Substitutions

You can use any cheese, not just goat cheese. Using cottage cheese will change the taste and texture.
The sour cream can be 12%-20% fat, depending on how creamy you want the spread.
White pepper can be omitted or replaced with finely ground black pepper.

Variations

If you don’t like cumin, you can skip it, but you’ll lose some of the charm.
It also works with a little finely chopped green onion for added freshness.
The spread can be used as a base for other mixes, for example with herbs or finely chopped roasted bell peppers.

Serving ideas

I most often put the spread on thick cucumber slices for a refreshing appetizer.
It works just as well on toasted bread, crackers, or as a filling for hollowed-out cherry tomatoes.
It can be spread in flatbreads, rolled up, and sliced into rounds for platters.

Frequently asked questions

What kind of cheese should I use?
Goat cheese has a stronger flavor and creamy texture. Cow cheese works, but it’s milder in taste. It’s important that it’s not too dry.

Can I prepare the spread in advance?
Yes, it can be made the night before for the next day. Cover it and refrigerate, but be careful as it will firm up a bit due to the butter, so take it out of the fridge 10-15 minutes before using.

What can I do if it turns out too salty?
If the cheese is too salty, add a little extra sour cream and possibly replace part of the cheese with some unsalted cottage cheese.

Can I add more cumin?
Sure, but add it gradually and taste. Cumin is quite strong and can overpower the cheese flavor if too much is added.

What if I don’t have white pepper?
It works fine without it, or you can use very finely ground black pepper.

Nutritional values

Approximately, for one serving (from 3 servings):
Calories: about 180-200 kcal
Proteins: 7-8 g
Fats: 16-18 g
Carbohydrates: 1-2 g

The exact value depends on how fatty the sour cream and cheese are. The spread is rich in protein and fat and low in carbohydrates.

Storage and reheating

The spread can be stored in the fridge in a covered container for 1-2 days. The butter makes the texture firmer after cooling, so take it out of the fridge 10-15 minutes before using it to make it spreadable. I do not recommend reheating, as it will curdle and is unnecessary. It should be consumed cold.