John Myers
Feuerhand Cheese Patagonia
The perfect feuerhand cheese patagonia recipe with a picture and simple step-by-step instructions.
- 4 Pcs Hand cheese
- 100 ml Tasteless cooking oil
- 200 ml Cider
- 200 ml Vinegar or a good apple balsamic vinegar
- 1 Pcs Medium onion
- 2 Pcs Hot pepperoni
- Pepper from the grinder
- Cayenne pepper
- Put the hand cheese in an earthenware pot, lightly pepper and sprinkle with a little cayenne pepper.
- Dice the onions and cut the pepperoni into small pieces.
- Prepare a vinaigrette from the liquid ingredients, add the prepared onions and peppers and mix well.
- Pour the vinaigrette over the hand cheese and let it steep for several hours.
- The “Hesse” eats the hand cheese in the classic way with a slice of farmhouse bread and butter, with a glass of “Ebbelwoi”. Those who like it a little more “cosmopolitan” can enjoy the dish with tortillas and a dry red wine. (I prefer a semi-dry or sweet red wine to go with it) Watch out! Fiery!
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