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In addition to making cheese and butter, German and Swiss dairy farmers raised milk-fed veal and produced a type of white beer called weisse bier. Germans brought dishes like Hassenpfeffer, sauerbraten, Spätzle, Maultasche, Schnitzel, and pumpernickel bread. Lutefisk and other types of pickled and smoked fish were introduced by Scandinavians.
Butterkäse. Cambozola cheese. Backstein – similar to Limburger, it is processed in a brick shape. [4] Bergader - similar to Italian Gorgonzola or French Roquefort. Bonifaz – a soft, white mold cheese. [5] [6] [7] Butterkäse – translated as "butter cheese" in German, it is a semi-soft, cow's milk cheese that is moderately popular in ...
German wheat beer Beer is very common throughout all parts of Germany, with many local and regional breweries producing a wide variety of beers. [76] The pale lager pilsner , a style developed in the mid-19th century, is predominant in most parts of the country today, whereas wheat beer ( Weißbier / Weizen ) and other types of lager are common ...
1. Fried Schnitzel. Traditionally made with thinly pounded pork, schnitzel is coated and fried in a crispy breading. Serve it alongside french fries, fried potatoes, spaetzle, or whatever your ...
A traditional peppered beef stew of the German cuisine that belongs to the cuisine of Westphalia. Rinderroulade. Throughout Germany. A roulade of bacon and onions wrapped in thinly sliced beef. Sauerbraten. Rhineland. A beef pot roast marinated in vinegar, water, spices and seasonings. Sauerkraut.
The recipe is simple and fun to make! See the full recipe below! Ingredients: Pizza dough. 1/3 cup of baking soda. 2 quarts of water. Egg wash. Salt. 1lb shredded Gruyère cheese. 1 tablespoon of ...
Bavarian cuisine. Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat [1] and Knödel dishes, and often uses flour. Due to its rural conditions and Alpine climate, primarily crops such as wheat, barley, potatoes, beets, carrots, onion and cabbage do well in Bavaria, being a staple in the German diet.
Fleischschnacka. Gendarme ("Policeman"), also known as Landjäger, a traditional Alsatian smoked sausage made with beef and pork sold at a Christmas market at Colmar, Haut-Rhin, Alsace, France. Alsatian cuisine, the cuisine of the Alsace region of France, incorporates Germanic culinary traditions and is marked by the use of pork in various forms.
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