Grumbeer Brode – Baked Earth Apple with White Cheese

Make a large fire from green beech wood. Burn for four to five hours until there are enough white embers.

Rinse the potatoes and wrap them in aluminum foil, open the embers, put the potatoes in them and close the embers again. Roast for about one hour.

Remove the skin from the onion, cut into fine cubes and fold into the curd together with the washed and chopped chives.

This goes very well with pickled herrings.

Our tip: Always use fresh chives if possible!

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