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| Handkäse |
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Handkäse is a sour curd cheese that belongs to the oldest kinds of cheeses. Traditionally, it was produced in home kitchens - when milk curdled and got thick, the curds were removed and formed into small rolls by hand. This is where the name "Hand Cheese" came from. Once formed, they were then placed next to a warm stove to dry and ripen.
Similar cheeses: Harzer Käse and Mainzer Käse |
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| Cheese Category: Sour Curd Cheeses |
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| Country of Origin: Germany |
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| Specialty of: Hessen |
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| Cheese Characteristics |
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Main Ingredient: |
Cow's Milk |
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Age (Ripening Period): |
2 days |
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Flavor: |
Mildly spicy, Strong aroma |
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Consistency: |
Soft, but not spreadable |
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Sliceable? |
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Spreadable? |
No |
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Crumbles? |
No |
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Use for melting? |
No |
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Use in dips? |
No |
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Dessert cheese? |
No |
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| Cooking and Preparation Tips |
| Goes well with Apple Wine or a dry white wine. |
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| Learn about German Food - Find German restaurants, delicatessens, bakeries, and food stores |
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