Tuesday, February 3, 2009

Hand Cheese

Hand cheese has this niche in our Cheese Hall of Fame not because we consider it great, but because it is usually included among the eighteen varieties on which the hundreds of others are based. It is named from having been molded into its final shape by hand. Universally popular with Germanic races, it is too strong for the others. To our mind, Hand cheese never had anything that Allgäuer or Limburger hasn't improved upon.

It is the only cheese that is commonly melted into steins of beer and drunk instead of eaten. It is usually studded with caraway seeds, the most natural spice for curds.

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