📝 About This Recipe
Hailing from the rugged Harz region of Germany, Harzer Käse is a legendary sour milk cheese known for its pungent aroma, translucent golden core, and incredibly high protein content. This recipe transforms the lean, tangy discs into the classic 'Harzer mit Musik'—a marinated delicacy where the 'music' comes from the lively crunch of onions and a sharp vinaigrette. It is a quintessential German Brotzeit staple that perfectly balances rustic intensity with refreshing acidity.
🥗 Ingredients
The Cheese
- 400 grams Harzer Käse (usually 2 rolls of 4 small discs each; ensure they are ripe/translucent)
The 'Musik' (Marinade)
- 2 medium White Onions (finely diced or sliced into thin rings)
- 4 tablespoons Apple Cider Vinegar (high quality, unfiltered preferred)
- 3 tablespoons Neutral Oil (sunflower or rapeseed oil)
- 2 tablespoons Sparkling Water (helps soften the onion bite and emulsify the dressing)
- 1 teaspoon Caraway Seeds (essential for digestion and authentic flavor)
- 1/2 teaspoon Sugar (to balance the acidity)
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (coarsely ground)
The Platter & Garnish
- 4 thick slices Dark Rye Bread (Pumpernickel or Roggenbrot)
- 50 grams Unsalted Butter (at room temperature for spreading)
- 1/2 bunch Fresh Chives (finely snipped)
- 1 bunch Radishes (thinly sliced for crunch)
- 2 tablespoons German Sweet Mustard (optional, for serving)
👨🍳 Instructions
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1
Begin by selecting your Harzer Käse. For the best experience, look for cheese that is close to its 'best before' date; the center should be translucent and yellowish, not white and crumbly, indicating it is fully ripe.
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2
Slice the Harzer discs into bite-sized pieces, roughly 1/2-inch thick, or leave them whole if you prefer a traditional rustic presentation. Place them in a shallow glass or ceramic dish in a single layer.
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3
Prepare the onions by peeling and dicing them very finely. If you prefer a milder flavor, you can blanch the diced onions in boiling water for 30 seconds, then shock them in ice water, but traditionalists keep them raw.
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4
In a small mixing bowl, whisk together the apple cider vinegar, salt, sugar, and black pepper until the salt and sugar have completely dissolved.
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5
Slowly whisk in the neutral oil and the sparkling water. The sparkling water is a 'secret' chef's trick to create a lighter, more integrated marinade.
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6
Stir the caraway seeds into the marinade. Caraway is non-negotiable here as it aids in the digestion of the protein-dense cheese and raw onions.
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7
Add the diced onions to the marinade and toss well to ensure every piece is coated.
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8
Pour the onion and vinegar mixture over the cheese slices. Ensure the cheese is mostly submerged or well-covered by the 'Musik'.
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9
Cover the dish tightly with plastic wrap or a lid. Let it marinate in the refrigerator for at least 4 hours, though 24 hours is highly recommended for the flavors to penetrate the cheese.
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10
Take the cheese out of the refrigerator 30 minutes before serving. Harzer Käse should never be eaten ice-cold; the flavors bloom at room temperature.
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11
Generously butter your slices of dark rye bread. The fat in the butter provides a necessary contrast to the virtually fat-free cheese.
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12
Arrange the marinated cheese on the bread or on a platter, spooning plenty of the onion marinade over the top.
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13
Garnish with a shower of fresh chives and serve with sliced radishes on the side for a peppery, fresh crunch.
💡 Chef's Tips
Choose 'ripe' Harzer: If the core is white and opaque, leave it out of the fridge for 1-2 days to ripen before marinating. Never skip the caraway: It is the traditional pairing that balances the pungent aroma and helps with the 'after-effects' of the onions. Use a neutral oil: Avoid extra virgin olive oil as its bitterness can clash with the sour notes of the cheese. Don't skimp on the butter: Since Harzer has less than 1% fat, the buttered bread is essential for a balanced mouthfeel.
🍽️ Serving Suggestions
Pair with a cold, crisp German Pilsner or a dry Riesling to cut through the acidity. Serve as part of a classic 'Abendbrot' (evening bread) platter with pickles and cold cuts. Try a smear of sweet Bavarian mustard on the rye bread for a spicy-sweet contrast. Accompany with a side of fresh Griebenschmalz (pork lard with cracklings) for the ultimate rustic experience.