1. Carefully remove the outside wrapper of the Castello® Double Crème White. Mash cheese with a fork and mix with sour cream and honey. Add salt and pepper to taste.
2. Melt the butter in a pan and add the buckwheat. Roast the buckwheat at medium heat until it has taken a bit of color. Be careful not to burn, as it will turn quite bitter.
3. Serve the buckwheat and whipped Double Crème White with fresh small vegetables like radishes, carrots or green asparagus.