cooking cheese

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Homemade cooked cheese with "music" on farmhouse bread
Industrially produced cooked cheese

Cooked cheese is a sour milk cheese , which has a permanently viscous, spreadable consistency due to the addition of baking soda and heating and is therefore one of the processed cheeses . It is similar to the Cancoillotte cheese made in Lorraine (also called Kourion there ), which in Franche-Comté was formerly also known as Fromagère , and is generally considered a fromage fondu in France . In the southwest of the Odenwald , the name Brennkäse is common and has also found its way into gastronomic literature.

Manufacturing

To make it, quark is drained for several hours, mixed with baking soda and, depending on the recipe, allowed to stand for one hour to several days (where it eventually becomes glassy), heated with stirring (not above 42 ° C) until it liquefies. The mass is mixed with butter , possibly also cream and egg yolk and seasoned with salt and usually also caraway seeds; According to the German cheese ordinance , the designation may be used if, apart from sour milk or rennet quark and possibly up to 8% semi-hard cheese, only cream / cream, butter and possibly clarified butter was used in addition to melting salts. Melting salts are often used in industrial production to ensure that the cheese can be spread over the long term. For particularly aromatic cooked cheese, hand cheese , Harz cheese or the like can be used instead of multi-day curd cheese . For this purpose, the ripe Harzer is melted together with butter in a water bath and then mixed with cream and quark. The cooled cooked cheese is then eaten on or with a slice of bread, also "with music" (onions pickled in oil and vinegar), like the hand cheese with music .

literature

  • Gerald Rimbach, Jennifer Möhring, Helmut F. Erbersdobler: Food product knowledge for beginners. Springer, Berlin / Heidelberg 2010, ISBN 978-3-642-04485-4 , p. 42.
  • Sebastian Dickhaut, Coco Lang (photos): I cook… Gräfe and Unzer, Munich 2007, p. 174 Kochkäse , ISBN 978-3-8338-0847-0 .

See also

Web links

Individual evidence

  1. § 1 para. 4 no. 1 cheese ordinance
  2. Lorraine - Produits du terroir et recettes traditionalnelles . In: Claude Lebey (ed.): L'inventaire du patrimoine culinaire de la France . No. 17245 . Editions Albin Michel, Paris 1998, ISBN 2-226-10003-2 , pp. 190 f .
  3. Entry for dry cheese. South Hessian dictionary. In: Landesgeschichtliches Informationssystem Hessen (LAGIS).
  4. Evidence
  5. § 13 Cheese Ordinance