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Odenwälder Frühstückskäse: Difference between revisions
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Odenwalder Fruhstuckskase (breakfast or hand [[cheese]]) is a soft [[g.U.]] cowsâ [[milk]] [[cheese]] with red culture, and is produced only in the Hessian Odenwald. | Odenwalder Fruhstuckskase (breakfast or hand [[cheese]]) is a soft [[g.U.]] cowsâ [[milk]] [[cheese]] with red culture, and is produced only in the Hessian Odenwald. | ||
The term "hand [[cheese]]" comes from the traditional manufacturing method in which the [[cheese]] is shaped by hand. It is produced by the coagulation of fresh [[milk]] with the help of calf [[rennet]]. It is related to [[Camembert]] and [[ | The term "hand [[cheese]]" comes from the traditional manufacturing method in which the [[cheese]] is shaped by hand. It is produced by the coagulation of fresh [[milk]] with the help of calf [[rennet]]. It is related to [[Camembert]] and [[German Münster cheese cheese]] but has a less strong aroma. However, it still has a strong taste. It is matured for 14 days. | ||
While this type of [[cheese]] was once produced by several dairies in the Odenwald, today only the Hüttenthal dairy in Mossautal is the only one that produces it. This traditional outlet is limited to a range of around 80 km. The name comes from an old tradition which was to consume the [[cheese]] after the morning milking as a breakfast snack. In southern Hesse, it is known as "Handkasse mit Musik" (Hand [[cheese]] with music) | While this type of [[cheese]] was once produced by several dairies in the Odenwald, today only the Hüttenthal dairy in Mossautal is the only one that produces it. This traditional outlet is limited to a range of around 80 km. The name comes from an old tradition which was to consume the [[cheese]] after the morning milking as a breakfast snack. In southern Hesse, it is known as "Handkasse mit Musik" (Hand [[cheese]] with music) | ||