GERMAN CHEESE Let's start with German cheeses. They may not be as famous as French or Swiss, but Germany also has something to delight gourmets. The EU certification mark for regional products has been awarded to eight varieties, including Allgäu mountain cheese (Allgäuer Bergkäse), Holstein Tilsiter (Holsteiner Tilsiter), and the translucent cheese Hessian Handkäse (Hessischer Handkäse).
MEAT DELICACIES The most famous German ham is made in the Black Forest, and has been for almost 300 years! Local producers received the EU certificate protecting the name Schwarzwälder Schinken in 1997. A couple of years ago they even opened a Black Forest Ham Museum. Among others, we should also mention Westphalian bone-in ham (Westfälischer Knochenschinken) and Holstein farmhouse ham (Holsteiner Katenschinken).
GERMAN SAUSAGES In total, the list currently includes about fifteen regional meat products from Germany. For example, blood sausage with fat pieces from the Rhineland (Flönz), hard smoked sausage from Eichsfeld (Eichsfelder Feldgieker), Nuremberg grilling sausages (Nürnberger Rostbratwürste), or the Thuringian blood or red sausage (Thüringer Rotwurst) shown in the photo.
HEATH SHEEP Geographical indications have also been awarded to five animal husbandry regions in Germany, or rather to the meat produced there: lamb from the Lüneburg Heath (Lüneburger Heidschnucke) and Diepholz (Diepholzer Moorschnucke), Bavarian beef (Bayerisches Rindfleisch), meadow ox meat from Württemberg (Weideochse vom Limpurger Rind), and Swabian pork (Schwäbisch-Hällisches Qualitätsschweinefleisch).
BAVARIAN PRETZEL Next on the program is the daily bread, or rather the Bavarian pretzel (Bayerische Brezel). They are baked all over Germany, but the regional delicacy mark is given to those made in Bavaria – where they were originally invented. The appetizing pretzels were of course on the tables when the G7 summit was hosted here in the summer of 2015.
PUMPERNICKEL German bakeries produce more than 300 types of bread. For example, the history of Westphalian rye pumpernickel (Westfälischer Pumpernickel) spans over four hundred years. It must stay in the oven for almost a whole day. It is often sold in tin cans and can be stored for a long time. It is healthy and aids digestion. However, the name translates from the Westphalian dialect as "farting Nicholas".
GERMAN BEER We've stocked up on sausage, cheese, and bread. Now we can and should think about beer. Eight traditional types of this beverage and beer regions have currently received geographical indications. Among them are Cologne's Kölsch, Bavarian beer in general (Bayerisches Bier) and specifically for Oktoberfest (Oktoberfestbier), as well as Dortmund beer (Dortmunder Bier) and Bremen beer (Bremer Bier).
PICKLED CUCUMBERS Pickled cucumbers are nothing surprising, but Germany has special cucumbers with an almost cult status – Spreewälder Gurken, from the main German cucumber barrel, the Spreewald. This region, famous for its picturesque canals, is called the "German Venice". Its moist, humus-rich soil is ideal for growing cucumbers, and the tradition of industrial canning began in the mid-19th century.
GERMAN MUSTARD It is not known exactly which type of mustard the host of this TV show, who lost a bet, had to dip into, but the first German mustard ABB-Senf or Düsseldorfer Mostert began production in Düsseldorf in 1726 and is still made there today. By the way, a traditional ceramic barrel with the letters ABB, the initials of the company's owner, even appeared in one of Vincent van Gogh's still lifes.
GERMAN CIDER A bottle of wine is a common gift. In Germany, there is a wide selection – for example, from the cellars of Moselle or Baden winemakers. However, the EU conformity mark has so far only been awarded to Hessian apple wine (Hessischer Apfelwein). Ebbelwoi, as it is called in Frankfurt am Main, is served in such traditional pitchers. Here, this local cider is a true national drink.
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SECOND TEN GERMAN DELICACIES