This is an archived article that was published on sltrib.com in 2011, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
Thanks to a global marketplace, Utahns can enjoy many cheeses from around the world. This week we explore harzer käse.
What it is • Small wheels that become jellylike at room temperature. Made in northern Germany, of soured, pasteurized, low-fat cow's milk. Each wheel has about 35 calories and contains only 1 percent milk fat. Harzer, or hand-shaped cheeses, have a sharp flavor and strong smell. The small cylinders are yellow in color, with a texture that's a bit rubbery.
How to use • Cut each wheel into thin slices and place on pumpernickel bread for a light high-protein breakfast or snack. Slice and use in recipes, such as Handkäse mit musik (see recipe). Remove from the refrigerator at least one hour prior to serving.
Storage • Keep in original plastic wrapping, wrap in resealable plastic bag and refrigerate for up to one week.
Beer pairings • A lager, wheat or pilsner.
Cost • $5.45 for a pack with four wheels at Siegfried's Delicatessen, 20 W. 200 South, Salt Lake City; 801-355-3891.
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Hand cheese marinated with onions (Handkäse mit musik)
2 (7-ounce) hand cheeses, very ripe
3 tablespoons vegetable oil
2 tablespoons apple cider vinegar
1 teaspoon caraway seed
Salt and freshly ground black pepper
1 small yellow onion, peeled and thinly sliced
Cut the cheese wheels into 1/2-inch slices and place in a shallow serving dish.
Whisk the oil, vinegar, caraway, salt and pepper in a small bowl. Spread the onion on the cheese and pour the marinade over it. Marinate for 30 minutes to 1 hour. Serve with thick slices of fresh, wholesome bread and butter.
Serves • 1
Source • Nadia Hassani, Spoonfuls of Germany, germanfoods.org