Franconian Zieberleskäse

Ingredients for 2 servings:

• 200 g quark, 40%
• 200 g cottage cheese
• 100 g yogurt
• 3 tbsp red onion(s), finely chopped
• 1 tbsp chives, chopped
• e.g. salt and pepper
• possibly chervil or caraway
• 1 dash of walnut oil or rapeseed oil

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

uncomplicated snack for wine and beer garden

Salt the onions, mix everything together, and let it sit in the refrigerator for two hours, if possible. Serve with some good wood-fired bread and a few radishes. In the past, Zieberle (chickens) were fed with thickened raw milk. Today, this milk is no longer allowed on the market due to EU regulations. Those who have good contact with dairy farmers can make this type of milk themselves. For those who don’t have this option (and thus avoid losing another piece of cultural diversity), here’s my “modern” version of Zieberleskäs, a milder version of Grupften (Bavarian: Obatzter; High German: Käsecreme).