I bought a packet of 'Harzinger protein cheese' at Migros Bahnhof Bern (the nutritional information on the packet is really very tempting). Unfortunately, I find this product absolutely inedible, and our whole family was of the same opinion. Completely oversalted, with a strong hint of cow dung. Did anyone try this before it was put on the market?
Unfortunately, it's not on Migipedia - so I couldn't give it a rating in the normal way.
Guest
@Bodenseeknusperli I'm sure I can ask you a stupid question about this protein ... What is it good for? ... Are there also protein tablets for health deficiency symptoms - or is this just a fashionable hype?
Guest
Thanks@Bodenseeknusperli... Ok, with competitive athletes I'm happy to accept that they pay special attention to this diet in view of their competitions... but when I see all these protein offers, I sometimes think that they are all top athletes.
Hello everyone
We have passed on your feedback once again to those responsible. Let's see what we get in response.
Best regards
Tamara
Hello everyone
The product is now available on migipedia and ready for evaluation:https://migipedia.migros.ch/de/proteinkaese
The specialist department responsible launched the cheese in response to customer requests. As a trial, the product is therefore only available in larger Migros stores in German-speaking Switzerland and demand will show whether it will remain in the range.
Best regards, Richi
This is Harzer Handkäse, a traditional product. It was not thrown onto the market, but simply given a "trendy" name for Swiss customers.
Tilfliegel.
Exactly.
Haha ? I was wondering which Swiss person likes THAT.... HARZER ROLLER...
This is a cheese that is very common in northern Germany and up to the Harz and east of it.
It is VERY special, who likes DEN - HUT off. It is sooooo creepy and smells like a "manure pit".
So I don't like it.
Dear Migros
If German, North German products - how about canned/jarred kale/brown cabbage?
Please not fresh!
It is cooked completely differently in Germany than in Switzerland. And sorry, the way it is often cooked here in Switzerland - it doesn't taste "really good".
By the way, kale/brown cabbage is spring cabbage here!
The fresh cabbage has to be blanched, change the water, continue blanching, blanch for a looooong time, change the water often.
Cook until it is "almost" like spinach. Soft, mushy consistency. We had a huge bag and only a little was left over. And only the curled part, NO STRINKS, because then it becomes "woody". Creepy the stalks, it has a lot of "waste".
Then you need a real Bregenwurst, I don't know of anything in Switzerland that is exactly like this. A pork sausage to cook (smoked!).
Cook it with bacon, some broth, salt and that's all you need.
Bacon, especially strongly seasoned / smoked sausage, brings flavor (the bacon does not have to be eaten).
Serve with boiled potatoes.
No oatmeal, please. This was done in times of need to "prolong" the cabbage...
I also tried this cheese once, but it's not my thing at all, I don't like it at all. I prefer to eat "normal" cheese, no matter which one, they are clearly better!
Good morning @Traberli, I have forwarded your suggestion about canned or jarred kale/brown cabbage to the specialist department as a suggestion. The fact that you don't like Harzinger cheese has also been passed on to the relevant buyers. Kind regards, Sina
So if you're looking for a cheese with a high protein content, you can hardly avoid sour milk cheese. And then I'd rather eat a Harzer than Schabziger. If you don't like either, you just have to stick to low-fat quark or cottage cheese.
What I find strange is that Harzer is listed in Migros as a "protein cheese" next to quark and ricotta. But the very similar Schabziger is in the "normal" cheese category. Which was in a different refrigerated shelf in the Migros where I last found both.
