Beat the butter in a bowl with the whisk of the hand mixer until frothy. Peel garlic, chop finely and press through the garlic press. Stir cream cheese, curd and garlic into the butter mixture. Season to taste with salt, pepper and paprika
Peel onions and cut them into rings. Wash parsley, shake dry. Pluck off leaves and chop very finely. Cut the bung cheese with 2 large spoons into dumplings and arrange on 1-2 plates. Garnish with onion rings. Sprinkle with parsley and paprika. Salt pretzels and crackers taste good with it