An "evergreen" among the Rheinhessen "small dishes for wine". It can be found as a specialty on almost all menus of wine taverns or "Straußwirtschaften". The Spundekäs consists of cream cheese (soft cheese), refined with salt, pepper, red pepper and onions, it is served with dry bread or savory biscuits (especially Brezels). The original shape was that of a tapered, turned barrel stopper (which closed the bunghole of the wine barrel). In Rheinhessen, it is called "Fassspundloch", where the name of the Spundekäs comes from.
Click here for the recipe (only in German)