Hessischer Kochkäse (Hessian Cooked Cheese)

Name: Hessischer Kochkäse (Hessian Cooked Cheese)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 400 g Harzer cheese (sour milk cheese); 0.5 tsp bicarbonate of soda; 150 ml milk; 40 g butter or margarine; 1 tsp caraway seeds; salt to taste; pepper to taste; 1 pinch grated nutmeg; 1 piece onion; 6 slice farmhouse bread

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.

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Cook time

30 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

263 kcal

Calories

24 g

Protein

7 g

Fat

24 g

Carbs

Ingredients

For 6 servings

Estimated cost~€3.35 · ~€0.55/serving

Instructions

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.