Odenwald breakfast cheese with music

Ingredients for 2 servings:

• 4 Handkäse (Odenwald breakfast cheese)
• 1 clove(s) garlic
• some black pepper, freshly ground
• some paprika powder, hot
• 1 bunch of spring onions
• 3 tbsp balsamic vinegar (Marc de Champagne balsamic vinegar)
• 3 tbsp extra virgin olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Cut the breakfast cheese into eighths and place the pieces in a shallow dish. The dish should be sized so that the cheese mostly covers the base but not overlaps. Do not place the cheese on the rind. Sprinkle with some freshly ground black pepper and paprika. Finely chop the garlic and scatter it on the cheese. Wash the spring onions and cut the white and green parts into 0.5 cm wide rings. Spread it on the cheese. Drizzle everything with balsamic vinegar and olive oil. Cover the dish with plastic wrap and let it sit in the refrigerator for 12 hours. Serve with farmhouse bread or a pretzel with butter and a semi-dry Riesling. Handkäs mit Musik is well known in southern Hesse. In this version, Odenwälder Frühstückskäse is used instead of Handkäs.