German Food Guide
 
   
German Food Guide
Untitled Document
Fast Relief for Dry Skin - Glysolid Skin Cream








Handkäse

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

Cheese Category:  Sour Curd Cheeses

Country of Origin:  Germany 

Specialty of:  Hessen 


Cheese Characteristics

Main Ingredient(s): Cow's Milk

Age (Ripening Period): 2 days

Flavor: Mildly spicy, Strong aroma

Consistency: Soft, but not spreadable

Sliceable? Yes

Spreadable? No

Crumbles? No

Use for melting? No

Use in dips? No

Dessert cheese? No


Cooking and Preparation Tips
Goes well with Apple Wine or a dry white wine. 

Handkäse Recipes
Handkäse mit Musik  (Marinated Handkäse)
Handkäse a la Walter  (Handkäse & Orange Dessert)
Butterbrot with Handkäse and Ham 






Untitled Document
Home  |  Directory  |  Cooking  |  Wurst  |  Cheese  |  Bread  |  Sweets  |  Beer  |  Wine  |  Holidays  |  Oktoberfest  |  Recipes  |  About Us

Copyright © 2017 German Food Guide
Names, brands, and logos appearing on this website are trademarks of their respective companies. They are used here for identification purposes only.