Entree: Germany – Hesse – Handkäse mit Musik (Small sour milk cheeses marinated in a sharp onion, vinegar, and oil dressing)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 0 min

Additional 30 min

Total 45 min

Ingredients

- 4 Handkäse cheeses, approx. 8 oz (225 g) total
- 1 small onion, approx. 3 oz (85 g), very thinly sliced
- 3 tbsp (45 ml) white wine vinegar
- 3 tbsp (45 ml) neutral oil (sunflower or vegetable)
- 1 tsp (5 ml) mild mustard
- 1 tsp (2 g) caraway seeds, lightly crushed
- 2 tbsp (30 ml) chopped fresh chives or parsley
- Salt to taste
- Freshly ground black pepper to taste
- 4 slices rye bread, for serving

Instructions

1. Place Handkäse cheeses in a shallow bowl or serving dish spaced slightly apart. If cheeses have a rind you prefer removed, trim gently.
2. In a small bowl whisk together white wine vinegar, oil, mustard, crushed caraway, salt, and pepper until emulsified.
3. Scatter the thinly sliced onion over and around the cheeses, then pour the dressing evenly over everything so the onions are well coated.
4. Cover and refrigerate at least 30 minutes, preferably 1–2 hours, to allow flavors to meld and the onions to mellow; stir gently once if needed.
5. Before serving, sprinkle with chopped chives or parsley and additional cracked pepper. Serve chilled with rye bread and butter.