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FOR THE ROQUEFORT CHEESE SPREAD: Combine all the ingredients in a bowl and beat until the mixture is well blended and smooth.
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Cover and chill.
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Serve with crackers or thinly sliced pumpernickel bread.
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FOR THE HAM FILLING: Combine all the ingredients in a bowl and mix until thoroughly blended.
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Taste and adjust the seasoning.
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Cover and refrigerate.
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FOR THE CHEESE ROUNDS: In a large mixing bowl blend together the butter and Emmenthal or Gruyere cheese.
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Add the flour, egg yolk, paprika, salt, and cayenne pepper and stir the dough until it is smooth.
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Cover and chill 1 hour or until it is firm enough to handle.
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Shape the dough into a 6-inch square on a sheet of waxed paper and chill, wrapped in waxed paper, 1 hour.
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Roll out the dough to 1/4 inch thickness between 2 sheets of waxed paper.
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Remove the top sheet, and with a 1 1/4 inch fluted cutter cut the dough into rounds.
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As you cut the rounds, arrange them 1/2 inch apart on baking sheets lined with parchment paper.
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If necessary, place the dough in the freezing compartment of your refrigerator about 10 minutes to keep it firm.
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Gather the scraps, roll them out, and continue to make rounds as directed until all the dough is used.
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Brush half the rounds with the egg yolk and water mixture and sprinkle them liberally with the coarse salt and caraway seed.
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Bake the rounds in a preheated 375 F. oven about 12 minutes or until golden and slightly puffed.
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Using a spatula, transfer the rounds to wire racks and allow to cool.
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Spread the flat side of a plain round evenly with some of the Roquefort Cheese Spread and top it with a glazed round, flat side down, sandwich fashion.
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Repeat this procedure with the remaining rounds and cheese spread.
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Arrange the rounds on a serving board or platter and serve at once.
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VARIATION: Substitute Ham Filling for the Roquefort Cheese Spread.
