Cheeky like the Weixler Basil
For a long time, the French had the monopoly on Roquefort blue cheese made from sheep's milk. Until 1927 Basil Weixler came. The Upper Bavarian developed a cow's milk mold cheese in his dairy in Waging am See. When he cheekily called it “Mountain Roquefort”, the French sued in court. Although Weixler lost, he still benefited because the publicity-laden process made his cheese known nationwide.
At pickle time...
... in the Spreewald a group of Dutch migrants is to blame. In the 16th century, she brought the green gourd to the Lusatian river valley, where it thrived in the moist soil. Since then, the nearby Berliners have loved German products such as pickled, spiced, mustard, garlic and pepper pickles, pickled with onions, dill and spices.
When it comes to mustard, Germany remains divided. Mustard from the Rhine metropolis, where production is said to have been at home for 292 years, is popular in the West. It only began in the Saxon town in 1866.
While Francophile gourmets traditionally get their mustard from Dijon, local fans of regional handicrafts make pilgrimages to the Eifel , Westphalia or Thuringia,
A fat belly munches steaming pork knuckle:
This is how the eating wave of the 1950s and 1960s in Germany is presented. The tender meat from the pig's lower leg has not yet recovered from this damage to its reputation. Too bad, because it is very juicy and aromatic under the layer of fat.
In the traditional Berlin kitchen, the typical German food is cooked, in Bavaria it is grilled as a knuckle. Some top chefs (too few!) are working on the rehabilitation of the pork knuckle. In the "Favorite Parkhotel" in Mainz, Philipp Stein served pork knuckle terrine on wasabi-pea cream, at Sven Elverfeld in Wolfsburg's "Aqua" there was "sour pork knuckle" with mixed pickles, roast potatoes and bacon. Go then!
The German bread par excellence!
Pumpernickel is so typically German that Chris Howland, a popular record player from England in the 1960s, called himself Mr. Pumpernickel. For Germans, on the other hand, it is the bread of Westphalia – nutritious, long-lasting, boring.
The best companions for pumpernickel: butter. And Chester cheese. And oysters! Because of boredom..