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Hessischer Kochkäse (Hessian Cooked Cheese)
A German classic from Hesse: in the Odenwald and the Rhön, sour milk cheese is slowly melted with milk and butter or margarine into a creamy cooked cheese. Warm it is golden and stringy, cold it firms up enough to slice and tastes savoury with caraway. Spread on fresh farmhouse bread it is a light meal in itself.
Kochzeit
30 min
Portionen
6
Zutaten
10
Nährwerte
pro Portion263 kcal
Kalorien
24 g
Eiweiß
7 g
Fett
24 g
Kohlenhydrate
Zutaten
Für 6 Portionen
Zubereitung
- 1
Remove the thin rind from the Harzer cheese, cut the cheese into small cubes and put them into a pan. Scatter the bicarbonate of soda over the top, mix everything and leave the cheese to stand at room temperature, covered.
- 2
Add the milk and the butter or margarine to the cheese and set the pan over a low heat.
- 3
Let the cheese melt slowly, stirring constantly; the mixture must on no account boil.
- 4
Carry on stirring until the mixture is completely smooth and stringy and no lumps remain.
- 5
Stir in the caraway seeds and season the cooked cheese with salt, pepper and the grated nutmeg.
- 6
Pour the hot mixture into small dishes and serve it lukewarm, or cover it and let it set in the fridge.
- 7
Peel the onion and cut it into thin rings. Lay them on the cooked cheese and serve it with the slices of farmhouse bread.
