John Myers
Ingredients for 2 servings:
- 400 g cheese (hand cheese, basket cheese), 2 rolls
- 200 ml cream
- ½ bunch dill, freshly chopped
- 1 tsp, leveled caraway seeds, ground
- salt and pepper
Instructions
Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes
with cream and dill
Keep the two rolls of Handkäse in the refrigerator at least until the best-before date; only then will they be thoroughly curdled and no longer have a curd-like texture in the middle! Make a cold sauce from cream, dill, and caraway seeds, and season with salt and pepper. Place the Handkäse whole in a suitable stoneware pot (a small bowl will also work) and pour the sauce over the cheeses, ensuring they are well covered (top up with a little water if necessary). Cover and let the cheeses rest in the refrigerator for at least 2 hours, or longer is better. Serve the dish with fresh, crusty bread. If you like, enjoy a glass of apple wine or “Rauscher” (young apple wine) with it.
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