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A German regional sour milk cheese and a culinary speciality of Frankfurt am Main, Offenbach am Main, Darmstadt, Langen, and other parts of southern Hesse. It gets its name from the traditional way of producing it: forming it with one's own hands.
Käsespätzle in a pan with roasted onions and chives as topping. In Tyrol, käsespätzle are prepared with Bergkäse or Emmental cheese, optionally with both.In Vorarlberg two different cheese varieties are dominating, so in Montafon the cooks use Montafon sour cheese and in Bregenz Forest they use Bergkäse and Räßkäse, a local hard cheese.
Rauchkäse – a German variety of smoked cheese, known for being semi-soft with a smoky brown rind. [15] The most famous variety is Bruder Basil, [ 15 ] named for dairy entrepreneur Basil Weixler. Romadur – This is a cow's milk cheese with pungent flavor. [ 16 ]
Grey Polish sauce (Polish: Szary sos polski) – Consists of roux and beef, fish, or vegetable stock seasoned with wine or lemon juice. Additions include caramel, raisins, almonds, chopped onions, grated gingerbread or double cream. Hunter's sauce (Polish: sos myśliwski) – Tomato puree, onions, mushrooms, fried bacon and pickled cucumbers.
Category: German sauces. 1 language. ... Green sauce; S. Spreewaldsauce This page was last edited on 9 March 2023, at 19:52 (UTC). Text is available under the ...
Food company Knorr will change the name of its “Zigeuersauce,” or "gypsy sauce" to "Paprika Sauce Hungarian Style," the German weekly Bild am Sonntag reported Sunday. “Since ‘gypsy sauce ...
German Selters, a typical German carbonated mineral water. Johann Jacob Schweppe was a German-Swiss watchmaker and amateur scientist, who developed the first practical process to manufacture bottled carbonated mineral water and began selling the world's first soft drink [80] [81] under his company Schweppes.
The Food and Drug Administration (FDA) considers American cheese to be “pasteurized process cheese.” All cheese—real or not—undergoes some degree of processing to achieve the final product.
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