If you think of Hessen and cheese, then the popular Handkäs might come to mind for most people. And perhaps also the also very gladly consumed Spundekäs'. But the region has a lot more to offer, which can make the palates of cheese lovers go into raptures. Ingrid Schick takes in her book "Hessen Käse" the readers on a journey along the hessian milk and cheese route, presents special cheese kinds and offers to each of these cheeses original and tasty prescriptions. Of course, the reader also learns here where the delicacies are made and can be purchased.
From fresh cheese to sour milk cheese, soft cheese and processed cheese, to semi-hard cheese or even hard cheese are presented here in the most diverse variations. Whether sage cheese in the pepper crust from Cölbe, the red Zora from the cheese dairy Hof Zorn in Heidenrod-Zorn, cooked cheese from the cheese dairy Hofkäserei am Schlossberg in Beerfelden or the Altefelder uralt from the cheese dairy Altenschlirf in Herbststein, there are tasty and interesting facts to read about over thirty types of cheese. The recipes, such as Hessen carbonara, Odenwald cooked cheese schnitzel or chilli jam, are presented in a clear and easy-to-follow manner. Here and there interspersed "Käsewissen" additionally offers a few interesting and also helpful tips and information.
The whole thing is rounded off by four short culinary portraits, a look at the cheese festival in Hessenpark and, finally, a list of the best Hessian cheese shops in Frankfurt, Bad Homburg, Hanau, Wiesbaden and other cities in the region.
"Hessen Käse" is a tasty declaration of love for the cheese state of Hessen. An attractively written and clearly laid out book, it not only reveals the region's wide variety of cheese specialties, but also offers many delicious recipes, preparation tips, and serving suggestions. All this makes this book for cheese lovers: absolutely recommendable!
An article by Frankfurt-Tipp
