Handkäse (pronounced: [ˈhantkɛːzə]; literally: "hand-made cheese") is a German cheese made from curd similar to Harzer. It is a specialty of southern Hesse, especially Frankfurt am Main, Offenbach am Main, Darmstadt and Langen. Hüttenberg is home to four of the six Handkäse producers in central Hesse. Today it is mainly connected with the Rhine-Main region and the neighboring regions of Rhine Hesse and the Palatinate. It takes its name from the traditional method of production: formed with the hands.
It is a small, translucent yellow cheese with a pungent aroma that many people find unpleasant. It is most often round, occasionally square.
Often served as an aperitif or as a snack with Apfelwein (a kind of cider), it is traditionally garnished with chopped onions; this combination is locally called "Handkäse mit Musik" (Handkäse with music). It is usually eaten with cumin.
Handkäse de Hesse IGP
In 2006, the Landesvereinigung für Milch und Milcherzeugnisse Hessen e.V. applied for the registration of the name "Hessischer Handkäse" in the list of products benefiting from a protected geographical indication (PGI) of the European Union. After its publication in the Official Journal of the European Communities and the registration of this name, a curd cheese can only be qualified as "Hessischer Handkäse" from 23 September 2010 if the product and packaging have taken place in this region. The sour milk processed curd cheese during production does not have to come from Hesse.
