Handkäse
Handkäse (pronounced [ˈhantkɛːzə]; literally: hand cheese) is a German regional sour milk cheese (similar to Harzer) and is a culinary speciality of Frankfurt, Offenbach am Main, Darmstadt, Langen and all other parts of South-Hessen. It gets its name from the traditional way of producing it: forming it with one's own hands.[1]
It is a small, translucent, yellow cheese with a pungent aroma that many people find unpleasant. It is sometimes square, but more often round in shape.
Often served as an appetizer or as a snack with Apfelwein (aka Ebbelwoi), it is traditionally topped with chopped onions,[2] locally known as "Handkäse mit Musik" (literally: hand cheese with music). It is usually eaten with caraway[3] on it (as seen in the first picture). Since many people in Germany do not like this spice, in many areas it is served on the side. Some Hessians say that it is a sign of the quality of the establishment when caraway is in a separate dispenser. As a sign of this many restaurants have, in addition to the salt and pepper, a little pot for caraway seeds.
An alternative theory of explaining "Musik" is that the vinegar and oil flasks were formerly given separately to the guests, and that when they hit each other, they made that sound. The "Musik" comes from the onions giving people gas.
[edit] Serving
The etiquette is not to use a fork while eating Handkäse. Usually a knife is used to cut off a piece, then the piece is to be stabbed by the knife and eaten directly from it. Alternately, it can be served with bread and butter: Some cheese goes on a piece of bread, accompanied by a bit of "Musik" on, (in both cases a knife is used) and then hands are used for eating the topped bread.
While Apfelwein is traditionally served with Handkäse, white wine is also accepted in some areas, like Rheinhessen.
[edit] References
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