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Fleischkäse - Meatcheese? Another Swiss specialty revealed

Fleischkäse is said to have been invented in 1776, although its story and origin has been heavily contested. A true Swiss specialty revealed

Fleischkäse - Meatcheese? Another Swiss specialty revealed
Fleischkäse is a meatloaf with a really fine texture. You could compare it to maybe the texture of bologna or a frankfurter only the flavor is much different. This is popular in Switzerland, and many parts of Germany, where it is referred to as Leberkäse, as well as in Austria mostly as a breakfast and lunch meal. It is cut hot right out of the oven and enjoyed with a medium or spicy mustard. It consists of corned beef, pork and bacon and is made by grinding the ingredients very finely and then baking it as a loaf in a bread pan until it has a crunchy brown crust.

A few serving suggestions on how the Swiss enjoy Fleischkäse:
Cut into approximately finger-thick slices, usually served with traditionally medium hot mustard on a bread roll. Can be served hot or cold as well as very thinly sliced. Instead of mustard serve with cornichons - delicious!
Pan-fried, in which case it is commonly accompanied by a Swiss Rösti and a fried egg – what a meal!
Two slices of Fleischkäse with a slice of ham and cheese in the middle are dipped into eggs and coated with breadcrumbs and then fried in the pan. This variant is called falsches Cordon Bleu ("mock Cordon Bleu") – irresistible!

You may find Swiss House Shop’s Holzofen-Fleischkäse in our Swiss Meat & Cheese Specialties category. The Fleischkäse is produced by Rudolf Schär AG in the canton St. Gallen with a tradition of over 70 years. Their Holzofen-Fleischkäse was awarded the Gold-Medal at the 2017 Mefa, which is held every 3 years in Switzerland.

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