I think Memaw Ludwig actually got this recipe from her sister-in-law, Aunt
Clara Wolfe.  I still remember my great Aunt Wilma Franz making the REAL
stuff, cooking her Koch Cheese all day long.  Strong and pungent was the best
way to describe the odor from her kitchen.  This 'modern', quick recipe takes
all the fuss and mess away and serving on warm, homemade sliced bread will
have others asking for the recipe.

Ingredients:
16 oz. Processed Swiss Cheese
10 oz. evaporated milk
1 Teaspoon Salt
1/2 stick butter or margarine
1 Tablespoon Caraway Seeds

Directions:
In a double boiler, cut the butter into 1/2 inch chunks.
Cut the cheese into 1 inch cubes and add to the melting butter.
Add the evaporated milk, salt, and caraway seeds.
Stir often until the cheese is completely melted.
Pour into a bowl or dish that has been lightly oiled to prevent sticking.
Cover with plastic wrap and refrigerate for approximately 4 hours or
until cheese has become firm.  Serve at room temperature on warm
bread, crackers, or melted on ham slices for a great sandwich.