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Ah, perfect—so you mean the classic version of homemade Presskopf, served as a hearty snack, where cheese is a must. This makes for a well-rounded, traditional snack. Here's a typical combination for such a snack platter:
🥩 Homemade Presskopf with Cheese – Snack Platter
âś… Ingredients (serves 2)
Presskopf (approx. 200–250g per person, sliced)
Farmhouse bread or pretzels
Alpine cheese, Emmental, or Limburger (depending on taste)
Red onions, thinly sliced
Gherkins or mixed pickles
Hot mustard or sweet homemade mustard
Fresh horseradish (optional)
Freshly ground pepper
Chives or parsley (for garnishing)
🧑‍🍳 Serving suggestion
Cut the Presskopf into slices and arrange on a wooden board or plate.
Cut the cheese into cubes or slices and place next to it.
Garnish with onion rings, gherkins, and mustard.
Serve with fresh bread – beer or cider goes perfectly with it.
If you like, add freshly ground pepper and some chives.
If you like, I can also give you a recipe for making Presskopf (a kind of German fermented ale) or ideas for regional variations (e.g., Franconian, Swabian, Bavarian). Just let me know!
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