Odenwälder Frühstückskäse: Difference between revisions
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[[File:Odenwalder Fruhstuckskase.jpg|300px|thumb|right|Odenwalder Fruhstuckskase]] | [[File:Odenwalder Fruhstuckskase.jpg|300px|thumb|right|Odenwalder Fruhstuckskase]] | ||
Odenwalder Fruhstuckskase (breakfast or hand [[cheese]]) is a soft [[g.U.]] | Odenwalder Fruhstuckskase (breakfast or hand [[cheese]]) is a soft [[g.U.]] cows' [[milk]] [[cheese]] with red culture, and is produced only in the Hessian Odenwald. | ||
The term "hand [[cheese]]" comes from the traditional manufacturing method in which the [[cheese]] is shaped by hand. It is produced by the coagulation of fresh [[milk]] with the help of calf [[rennet]]. It is related to [[Camembert]] and [[German Münster | The term "hand [[cheese]]" comes from the traditional manufacturing method in which the [[cheese]] is shaped by hand. It is produced by the coagulation of fresh [[milk]] with the help of calf [[rennet]]. It is related to [[Camembert]] and [[German Münster cheese]] but has a less strong aroma. However, it still has a strong taste. It is matured for 14 days. | ||
While this type of [[cheese]] was once produced by several dairies in the Odenwald, today only the Hüttenthal dairy in Mossautal is the only one that produces it. This traditional outlet is limited to a range of around 80 km. The name comes from an old tradition which was to consume the [[cheese]] after the morning milking as a breakfast snack. In southern Hesse, it is known as "Handkasse mit Musik" (Hand [[cheese]] with music) | While this type of [[cheese]] was once produced by several dairies in the Odenwald, today only the Hüttenthal dairy in Mossautal is the only one that produces it. This traditional outlet is limited to a range of around 80 km. The name comes from an old tradition which was to consume the [[cheese]] after the morning milking as a breakfast snack. In southern Hesse, it is known as "Handkasse mit Musik" (Hand [[cheese]] with music) | ||
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[[Category:PDO-PGI-TSG ingredients]] | [[Category:PDO-PGI-TSG ingredients]] | ||
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Latest revision as of 04:05, 12 June 2020
Odenwalder Fruhstuckskase (breakfast or hand cheese) is a soft g.U. cows' milk cheese with red culture, and is produced only in the Hessian Odenwald.
The term "hand cheese" comes from the traditional manufacturing method in which the cheese is shaped by hand. It is produced by the coagulation of fresh milk with the help of calf rennet. It is related to Camembert and German Münster cheese but has a less strong aroma. However, it still has a strong taste. It is matured for 14 days.
While this type of cheese was once produced by several dairies in the Odenwald, today only the Hüttenthal dairy in Mossautal is the only one that produces it. This traditional outlet is limited to a range of around 80 km. The name comes from an old tradition which was to consume the cheese after the morning milking as a breakfast snack. In southern Hesse, it is known as "Handkasse mit Musik" (Hand cheese with music)
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Odenwälder Frühstückskäse is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Odenwälder Frühstückskäse.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
| Cheese type | Calories per 100g |
|---|---|
| American cheese | 371 |
| Blue cheese | 353 |
| Camembert cheese | 299 |
| Cheddar cheese | 402 |
| Cottage cheese | 98 |
| Edam cheese | 357 |
| Farmer's cheese | 98 |
| Feta cheese | 264 |
| Fontina cheese | 389 |
| Goat cheese | 364 |
| Gouda cheese | 356 |
| Gruyere cheese | 413 |
| Mozzarella cheese | 280 |
| Parmesan cheese | 431 |
| Pimento cheese | 375 |
| Provolone cheese | 352 |
| Queso blanco cheese | 310 |
| Ricotta cheese | 174 |
| Roquefort cheese | 369 |
| Swiss cheese | 380 |
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Errors and omissions
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