📝 About This Recipe
Experience the heart of German hospitality with this meticulously curated Käseplatte, a cornerstone of the traditional 'Abendbrot' or a lavish weekend breakfast. This platter celebrates the diverse dairy heritage of the DACH region, blending creamy textures with pungent, aged notes and crunchy, sweet accompaniments. It is more than just a meal; it is an invitation to slow down, break bread, and savor the art of the cold platter.
🥗 Ingredients
The Essential Cheeses
- 200 grams Allgäuer Bergkäse (aged at least 12 months, sliced into triangles)
- 150 grams Cambozola or German Brie (creamy blue-veined cheese at room temperature)
- 150 grams Tilsiter (semi-hard with characteristic small holes)
- 200 grams Handkäse or Harzer Käse (sour milk cheese, marinated in oil and vinegar if preferred)
- 150 grams Emmentaler (classic nutty profile, cubed)
The Bread Basket
- 1 loaf Roggenbrot (Rye Bread) (thickly sliced sourdough rye)
- 4 pieces Laugengebäck (Pretzels/Rolls) (freshly baked with coarse salt)
- 100 grams Pumpernickel (dark, dense rounds)
Accompaniments & Garnishes
- 4 tablespoons German Sweet Mustard (Händlmaier style preferred)
- 1 small jar Cornichons (drained and patted dry)
- 1 bunch Radishes (thinly sliced or carved into roses)
- 1 large bunch Red Grapes (washed and divided into small clusters)
- 50 grams Walnuts (halves, lightly toasted)
- 1 small bunch Fresh Chives (finely snipped for garnish)
- 100 grams Unsalted Butter (high-quality cultured butter, softened)
- 150 grams Obatzda (Cheese Spread) (optional, for a Bavarian touch)
👨🍳 Instructions
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1
Temper the cheese: Remove all cheeses from the refrigerator at least 45-60 minutes before serving. Cheese flavors are muted when cold; room temperature allows the fats to soften and the aromas to bloom.
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2
Select your canvas: Choose a large wooden board or a slate platter. The natural texture of wood complements the rustic aesthetic of a German Brotzeit.
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3
Anchor the board: Place small bowls for the sweet mustard, cornichons, and Obatzda (if using) on the board first to create structure.
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4
Arrange the hard cheeses: Place the Allgäuer Bergkäse and Emmentaler on opposite sides of the board. Fan out the triangles to make them easy for guests to grab.
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5
Add the soft and semi-hard cheeses: Position the Cambozola and Tilsiter in the remaining open spaces. If using Handkäse, keep it slightly separate as it has a very strong aroma.
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6
Prepare the radishes: Slice the radishes very thinly or cut them into 'Radi' (spirals) using a radish cutter. Sprinkle them lightly with salt to draw out a bit of moisture and enhance their crunch.
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7
Incorporate the fruit: Tuck the clusters of red grapes into the gaps between the cheeses. The sweetness of the grapes acts as a palate cleanser between different cheese varieties.
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8
Add the crunch: Scatter the toasted walnut halves in the small remaining crevices. They provide a beautiful earthy contrast to the creamy textures.
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9
Prepare the butter: Using a small knife or a butter curler, create decorative curls of the softened butter and place them in a small dish or directly on the board.
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10
The Final Garnish: Sprinkle the snipped chives generously over the soft cheeses and the butter. This adds a pop of color and a mild onion bite.
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11
Slice the bread: Cut the rye bread and pumpernickel into manageable slices. Warm the pretzels in a low oven for 5 minutes if they aren't fresh, then place them in a separate lined basket.
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12
Serve and enjoy: Present the board with individual cheese knives for each variety to prevent flavors from mixing. Encourage guests to layer bread, butter, cheese, and mustard for the perfect bite.
💡 Chef's Tips
Always use a different knife for the blue cheese to avoid transferring mold cultures to the milder cheeses. If you cannot find Allgäuer Bergkäse, a high-quality Gruyère or Appenzeller is an excellent substitute. For the most authentic flavor, look for 'Süßer Senf' (sweet mustard) specifically from Bavaria. To keep radishes crisp, soak them in ice water for 15 minutes before arranging them on the platter. Don't forget the 'Butterrose' – shaping your butter into a decorative flower adds a true professional chef's touch.
🍽️ Serving Suggestions
Pair with a crisp German Riesling or a refreshing Weissbier (wheat beer) to cut through the richness of the cheese. Serve alongside a bowl of fresh 'Liptauer' or 'Obatzda' for extra dipping variety. A side of pickled pearl onions or silver skin onions adds a wonderful acidic brightness. For a full breakfast spread, add soft-boiled eggs (6-minute eggs) served in traditional egg cups. Offer a pot of hot black tea or strong coffee if serving as a morning 'Frühstück'.