Also I should’ve mentioned that I these are all separate products obviously... I didn’t mean how to use these together 😅
2 months ago
| 57
I am from Latvia and I have tried that Cheese Braid before. Simply untangle that cheese braid and enjoy. It's not your typical Latvian food, but more of a snack meant to be enjoyed with beer. Typically we would put this stuff on a plate with smoked meat's, sausages maybe even fresh tomatoes and cucumbers with salt and pepper. Those are the types of snacks we typically have for or guests on one big plate.
2 months ago
| 102
don’t forget to butter your bread! when we say “put cheese on it” it usually implies there’s butter as a base ik american use cream cheese or mayo as bases but butter is farr more popular here
2 months ago | 12
The mustard, if it's similar to Löwensenf (which is the most famous mustard from Düsseldorf and should also be available in the US), is probably quite strong. For that I can recommend a rye bread roll with a thick slice of cheese (in Cologne referred to as Halve Hahn) or just try the mustard on a hot dog. The bread is well suited to make Butterbrot, so spread a bit of butter, a slice of cheese and some sort of sausage (ideally Fleischwurst, not sure if you can get that in the US. It's very similar to slavic Doctor's Sausage). The most well-known brand exporting that kind of bread is Harry, and there's lots of variations with different grains. I've seen those in supermarkets as far away as New Zealand, so it's possible you'll find Harry brand bread in your local Wal-Mart.
2 months ago
| 30
Rye bread with a thin-to-medium covering of butter, ideally a slightly sour one, add ham or any deli-meat and a slice of medium-to-aged sharp cheese (old Gouda is a nice choice). Use the mustard as a dip for sausages, ideally I'd say a Frankfurt Hessian-Jewish beef sausage ("Rindswurst") If you can get one but really any will do and add the untangled cheese as a finger food to the dish and serve with a good beer - voila it's a cool central/slavic snack dish! Enjoy! Best regards Raoul G. Kunz
2 months ago (edited)
| 12
Czech here. I don't know what the folks in Germany do with Mustard – my guess would be enjoying it with some Wurst (Sausage). Here we commanly have mustard (and/or ketchup and/or horseradish) with sausages (the type you gus put into hotdogs - we just warm them up (ideally in a pot of water) and put them on a plate and have bread wit them and the comdiments). Breads come in different variants, but those with more rye content and whole grains are very popular – as a healthier alternative to regular bread. We'd use it same way is a regular bread in most cases. most basic thing is bread + butter (that's unsalted) + what you like on top, which could be a nice ham and/or cheese (like ementaler or gouda or edam (probably the cheapest cheese)). You can even put some veggies on top (like a slice of tomato or a cucumber), but those you can have on a side as well – that's up to preference. The cheese I'd enjoy standalone while biting some buttered breat. If it would feel lackluster (and if the cheese isn't salty, which I assume it's not), I'd salt the buttered bread a bit.
2 months ago | 12
As a German I would put butter and cheese/sausage on the bread and just eat it and with the mustard I would make a mustard-pickle-sauce and eat it with pork filets and potatoes :)
2 months ago | 45
underrated gem is putting quark/cottage cheese and your favourite fruit jam on that bread!
2 months ago | 6
Can only agree.. for the bread you need a bit of good butter and then you can put pretty much everything savory on it (doesn't go so well with Jam etc. in my opinion) Cheese, smoked ham or with cream cheese and smoked salmon is also really good. Mustard as a dip for sausages or I like to use that kind in honey-mustard dressings. Hope you guys enjoy it😊
2 months ago
| 16
For a packaged industrial bread, this wholemeal bread doesn't look bad at all, because it only contains what belongs in a bread of this type. In Germany, there are traditionally two camps: the sweet and the savoury. Some people spread jam, Nutella, honey or something similar on their bread, others cover it with cold cuts in the form of mortadella, Lyoner (similar to Bologna sausage), salami or cheese or smear it with liver sausage or tea sausage. The latter two will be hard to find in the USA. However, both camps use butter. We Germans usually eat mustard with roast and grilled sausages, meat and skewers. I can't say anything about the Latvian cheese braid because I haven't eaten it and I am not Latvian.
2 months ago (edited) | 11
I like the bread with butter, chives and salt or smoked trout and horseradish. The mustard would be nice in deviled eggs or with sausages obvs or in a salad dressing.
2 months ago (edited)
| 14
That smoked cheese braid is absolutely delicious. Share it with some friends around a table full of beer.
1 month ago | 1
Best use for the bread - cut a slice in half or thirds, spread butter on it and then put the topping of your choice on. A typical Danish meal (smorgasbord) would start with sild (herring pickled in sweet vinegar, maybe with dill or curry sauce flavouring) or any type of cold fish such as smoked salmon, topped with some crispy fried onions. Next course is another piece of bread, with egg (slightly soft boiled so the yolk is just about still runny), sliced tomato, with mayonnaise and or remoulade (this is a sauce which I think you can make with mayo, a bit of mustard and finely chopped capers and pickled gherkin). Third course might another slice of bread topped with meat - sliced cold meat such as beef or ham, with whatever flavourings you like, tomato cucumber beetroot etc. Further course with cheeses of various sorts. You can see why you cut the bread into halves or thirds - the aim is to pile on the toppings so you don’t fill up on bread. First course is always fish, and as soon as everyone has taken one mouthful, everyone raises a toast with a tiny glass of very cold shnapps (aqvavit) which tradition says helps the fish to swim again!
2 months ago (edited) | 4
I personally prefer this type of bread with butter and some slices of smoked Black Forest Ham topped by some pickled cucumber slices. The mustard is the Düsseldorf style this means it is very finely graded and more on the hotter side. You can eat it with boiled sausages like Viennese or Frankfurter or simply on top of cooked ham slices together with the bread. It is also a great base for self made salad dressings just mix a teaspoon of it with olive oil, vinegar, a bit of lukewarm Chickenstock, cut some onions in small pieces and pour it over cooked and sliced potatoes. This is a simple recipe for a potato salad. (South German Style)
2 months ago | 4
I absolutely love spread mustard on bread, roastbeef on it and sprinkle it with green onion and pickled cucumber. It’b better on sourdough bread, but it will be great on this as well. That smoked braided cheese is good with beer. Natural one with wine.
2 months ago | 2
Oh dear, the bread. As a German, that looks like Pumpernickel to me. People either love it or hate it. They'd eat it with cheese, mustard, pickles and smoked meats etc
2 months ago
| 21
The cheese braid is a snack enjoyed with a good beer (usually with lager) As a Latvian I'd probably use the mustard with a good piece of pork belly confit, or other part just make sure it has fat 😊
1 month ago | 0
The bread comes with a suggestion. Just make a sandwich with some butter and ham, cheese or cold roast, add some greenery like lettuce, radish, etc. as you like. Or see directly below. The Düsseldorf style mustard is a creamy, textureless paste, typical for most German mustard styles. There are several possibilites. One classic is just some wieners heated up in simmering water, use some of the mustard like a dip (careful, Düsseldorf mustard can be pretty hot) and enjoy with a buttered slice of the bread. Typical German dinner (when following the traditional "main meal at lunch" schedule) or a lunch snack vice versa if having dinner as main meal of the day. A classic full meal common allover Germany is "mustard eggs": Make some roux, add broth and a shot of double cream, some parsley and / or chives, season with salt, pepper and (depending on its grade of spiciness more or less generously) the mustard. Add some hard boiled eggs cut in half and serve with boiled potatoes.
2 months ago (edited) | 1
IWrocker
‼️VIEWERS HELP ME WITH THESE‼️😎🎉
I found this German mustard, Delba German three grain bread, & Latvian Cheese Braid smoked cheese (never seen this before)
I’m starting to grab stuff that I don’t know anything about at the European store now, and I’ll need ideas/suggestions on how to properly enjoy these. Any ideas in the comments are appreciated 🎉😎👍⬇️⬇️⬇️
2 months ago | [YT] | 563