This fermented cow's milk cheese has a long tradition in Hessen and is particularly popular in the south of the region. It gets its name (literally 'hand cheese') from its original early 19th century production method of hand kneading and shaping. Handkäs is traditionally served with 'music', a marinade of onion, vinegar, oil and caraway seeds, and brown or rye bread and butter.
Two useful shortcuts for using the zoom function of your browser:
Zoom in: +
Zoom out: +
For further assistance from your browser provider click the icon: