[caption id="attachment_11101" align="alignnone" width="1200"] For me, as always, a normal CamembertBei mir wie eh und je ein normaler Camembert[/caption] ↓Deutsch A classic with a good glass of dry white wine.…[...]
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↓Deutsch Hand cheese is a sour milk cheese, which is widely used in Hesse and the Palatinate and wears the names hand cheese, Mainzer cheese and Harzer roller. Hand cheese,…[...]
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↓Deutsch The dish is similar to baked Camembert and, like it, is a lovely summery accompaniment to a light white wine. 2 servings Ingredients: 200 g mushrooms, thinly sliced 1…[...]
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↓Deutsch Caprese is a food modeled on the Italian flag. The tomato represents red, the mozzarella white, and the basil green. Add a little olive oil, salt, and pepper, and…[...]
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↓Deutsch An essential accompaniment to the Palatinate jacket potatoes is, besides the Hausmacher sausage, the white cheese, which in other German regions is simply called herbal quark/curd cheese. In the…[...]
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↓Deutsch I didn't even know this recipe until a few weeks ago. After I saw this by a Hessian, I did some research and stumbled across countless recipes for it.…[...]
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↓Deutsch Originally, in the recipe old leftover cheese, mainly Camembert was processed, made palatable again by the addition of butter and spices. Obatzda or Obatzter literally means pressed together, mixed.…[...]
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↓Deutsch „Käsespätzle“ are a specialty from the Swabian part of Baden-Wurttemberg in Germany. You can buy spaetzle dried or fresh from industrial productions, but homemade spaetzle are a different league.…[...]
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↓Deutsch The menu sequence is a bit old-fashioned these days, the vegetable course has risen clandestinely in the main course and a separate cheese course and a dessert have meanwhile…[...]
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↓Deutsch Spundekäs is one of many cheese preparations which you can find everywhere in Germany and Austria. The best known are the Liptov cheese in Austria and the Obatzte in…[...]
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