• Handkäs cheese
    Handkäs cheese ©Tourismus+Congress GmbH Frankfurt am Main

Handkäs cheese. Music to connoisseurs' ears.

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.

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