Bibeleskaes Recipe - Alsatian Fresh Cheese with Herbs

Bibeleskaes - a treasure of Alsatian cuisine

Bibeleskaes - pronounced "bee-bel-ess-kess" - gets its name from the Alsatian dialect and literally means "little chicks' cheese". This rustic and flavourful dish is one of the oldest and most beloved recipes in Alsace. Served in farmhouses and winstubs for generations, it represents the Alsatian art of turning simple ingredients into a delicious and nourishing meal.

Ingredients for 4 people

For the herb fresh cheese

• 500 g fresh white cheese (fromage blanc) or quark
• 2 tablespoons thick sour cream
• 1 bunch fresh chives, finely chopped
• 1 bunch flat-leaf parsley, finely chopped
• 1 small shallot, very finely diced
• 1 garlic clove, pressed
• Salt and freshly ground black pepper

For the sautéed potatoes

• 800 g waxy potatoes (Charlotte or similar variety)
• 3 tablespoons sunflower oil or lard
• Salt and pepper

To serve

• 8 slices Alsatian cured ham or Black Forest ham
• A few chive sprigs for decoration

Step-by-step preparation

Step 1 - Prepare the potatoes (15 min + 25 min cooking)

Peel the potatoes and cut into even 2 cm cubes. Soak in cold water for 30 minutes - this step is essential to remove starch and achieve well-browned, crispy potatoes.

Drain and dry thoroughly in a clean kitchen towel. Heat the oil in a large pan over high heat. Add the potato cubes in a single layer, season lightly and cover. Cook over medium heat for 20 to 25 minutes, turning regularly until evenly golden. Remove lid for the last 2-3 minutes and increase heat to finish crisping.

Step 2 - Prepare the herb fresh cheese (10 min)

In a bowl, loosen the fresh cheese with the sour cream until smooth and creamy. Fold in the chives, parsley, shallot and pressed garlic. Mix gently. Season generously with salt and pepper - the Bibeleskaes should be well seasoned to contrast with the mildness of the potatoes. Refrigerate for at least 15 minutes before serving.

Step 3 - Plate and serve

Arrange the hot sautéed potatoes on the plates. Place a quenelle of herb fresh cheese alongside. Add 2 slices of cured ham per person. Decorate with fresh chive sprigs and serve immediately.

Tips and variations

• The right cheese : choose well-drained fresh cheese. If it is too runny, strain it through a muslin cloth in the fridge for 1 hour.
• The herbs : in summer, add fresh chopped mint for a more fragrant version. In winter, a few chervil leaves bring a lovely anise note.
• Vegetarian version : Bibeleskaes is delicious without ham, served with toasted country bread and radishes.
• Potato cut : some Alsatian families prefer thin slices rather than cubes - cooking time is then reduced to 15 minutes.

Which wine to serve with Bibeleskaes ?

This rustic dish pairs beautifully with a fresh, dry Alsatian white wine. An Alsatian Pinot Blanc or Sylvaner, with their freshness and lightness, complement the herb fresh cheese without overpowering it. For red wine lovers, a lightly chilled Alsatian Pinot Noir also works well.

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Bibeleskaes in Alsatian tradition

In days gone by, Bibeleskaes was the evening meal of Alsatian farmers after a long day in the fields. Nourishing, affordable and quick to prepare, it used farm produce - fresh cheese of the day, herbs from the garden, potatoes from the cellar and home-cured smoked ham. Today it can be found in the best winstubs in Alsace as well as family kitchens, faithful to its original recipe.

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