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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.
It replaced the old "Regeln für die deutsche Rechtschreibung nebst Wörterbuch", a standard work for the German orthography that dated back to pre-World War I times (1879 and 1902), although during Austria's Nazi years 1938-1945, the German Duden works were "gleichgeschaltet", i.e. supplanted the 1902 Austrian rulebook. The first edition had ...
Obatzda [ˈoːbatsdɐ] (also spelt Obazda and Obatzter) [citation needed] is a Bavarian cheese spread. It is prepared by mixing two thirds aged soft cheese, usually Camembert (Romadur or similar cheeses may be used as well) and one third butter. Sweet or hot paprika powder, salt and pepper are the traditional seasonings, as well as a small ...
Leberkäse ⓘ (German, literally 'liver-cheese'; sometimes also Leberkäs or Leberka(a)s) in Austria and the Swabian, Bavarian and Franconian parts of Germany, 'leverkaas' in the Netherlands and Fleischkäse ("meat-cheese") in Saarland, Baden, Switzerland and Tyrol) is a speciality food found in the south of Germany, in Austria and parts of Switzerland. [1]
Liptauer prepared with quark cheese. It is a part of the regional cuisines of Slovakia (as Šmirkás, a form of the German Schmierkäse for cheese spread), Hungary (kőrözött), [4] Austria (Liptauer), Slovenia (liptaver), Serbia (urnebes salata, "chaos salad"), Croatia, Albania (liptao), Italy (especially in the province of Trieste), and Romania (especially in Transylvania, where it ...
Category: Austrian cheeses. 15 languages. ... Tyrolean grey cheese; V. Vorarlberger Bergkäse This page was last edited on 2 March 2018, at 18:09 (UTC). ...
The name confuses as the spread does not contain any cheese (see also Leberkäse). [1] The name is considered to derive from the milky-sweet flavour. The spread was originally a dish that was prepared for the seasonal workers that helped with the potato harvest and was served as second breakfast or snack with milk, beer and must.
Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. In Germany, quark and cottage cheese are considered different types of fresh cheese and quark is often not considered cheese at all, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. the Ukrainian word " сир " syr is a ...