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Handkäse mit Musik — cheese in vinegar marinade with onion and caraway
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Source: https://recipheon.com/en/recipes/snacks/handkase-mit-musik-cheese-in-vinegar-marinade-with-onion-and-caraway
About this recipe
Handkäse mit Musik is a Hessian appetizer of mature sour-milk cheese, onion and a vinegar marinade with caraway. Serve the distinctive, full-flavored Handkäse with finely diced raw onion, whole caraway seeds and buttered rye bread. The “music” in its name refers to the onion marinade. This dish requires no cooking, but it benefits from time in the refrigerator for the flavors to combine. This version uses apple cider vinegar with 5% acidity, diluted with water and mixed with a little rapeseed oil. The marinade coats the cheese rather than submerging it completely. These quantities make four snack servings. Allow about 2 hours and 35 minutes, including the longer recommended marinating time and a brief rest before serving.
Ingredients
Cheese and onion marinade
400 g mature sour-milk Handkäse cheese (Sauermilchkäse), ready to eat, with edible rind, in 8 small rounds of about 50 g, without prepared marinade
120 g raw onion, weighed after peeling
60 ml apple cider vinegar with 5% acidity
40 ml water
20 g rapeseed oil
2 g whole caraway seeds
0.5 g ground white pepper
Fine salt, up to 1 g, only if needed after tasting the cheese
To serve
160 g plain rye bread
20 g butter with 82% fat, for spreading on the bread
Steps
Unwrap the eight cheese rounds, keeping the edible rind. Arrange in a single layer in a shallow glass container with a lid, small enough for the rounds to sit fairly close together. Use mature ready-to-eat Handkäse, not fresh Polish curd cheese (twaróg); the cheese is not meant to ripen in the marinade. Taste a small piece to check the saltiness. Dice the peeled onion finely into pieces about 3–4 mm across. Do not sauté it.
In a small bowl, mix 60 ml apple cider vinegar with 5% acidity with the water, rapeseed oil and white pepper. Add the whole caraway seeds and all the chopped onion, then mix again. If the cheese is only lightly salted, add a little of the allocated salt, up to 1 g; omit it if the cheese is already noticeably salty. The marinade should be distinctly tangy, with clear caraway and raw onion flavors.
Spread all the onion over the cheese and pour over all the marinade. Gently turn the rounds to moisten both sides, leaving some onion on top. This amount of marinade should coat the cheese, not cover it completely with liquid. Close the container and refrigerate for 1–2 hours. About halfway through, carefully turn the rounds once and spoon the marinade from the bottom over them again. Do not leave the cheese to marinate on the counter.
AI-generated Take the container out of the refrigerator about 15 minutes before serving to take the chill off the cheese. Slice the bread and spread with all the measured butter, dividing the bread and butter equally into four servings. The butter is only for the bread; do not add it to the marinade. Divide all the cheese rounds, all the onion and all the marinade among four small plates, two rounds per person. Serve immediately with the bread; pieces of cheese and onion can be put on a slice.
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