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.
About the picture
Dve uporabni bližnjici za povečavo v brskalniku:
Dodatna pomoč vam je na voljo pri ponudniku brskalnika. Do nje dostopate s klikom na ikono: