FROM WIKI: The dish is named for the Prussian city of Königsberg (now Kaliningrad) and is one of the highlights of East Prussian cuisine. In the German Democratic Republic (GDR), the dish was officially called Kochklopse ("boiled meatballs") to avoid any reference to its namesake city, which in the aftermath of World War II had been annexed by the Soviet Union. The city's German inhabitants had been expelled, and the city had been repopulated with Russians and renamed after Mikhail Kalinin, a close ally of Joseph Stalin in the Soviet leadership.

LINK to Konigsberger Klopse Recipe

For the hearty: LINK to How to make Tilsit Cheese at Home

OR IF YOU ARE NOT THAT ENERGETIC BUY IT
FROM AMAZON

LINK to Prussian aka German Peasant Bread with photo instructions

and VIDEO

What is Vorschmack? or Vorshmack

LINK to Vorshmack recipe

Русские медовые пирожные

LINK to Prussian honey cakes recipe

Prussian and or German Lebkuchen

LINK to German Lebkuchen

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New king cheese crowned world champion in Wisconsin LINK to info

LINK to more info on Esquirrou

Esquirrou or Ossau-iraty is a cheese made from pure ewe's milk, a whole milk, where the cheese is pressed and has a hard texture. It is produced in the department of Pyrénées-Atlantiques and in towns of the Hautes-Pyrénées.

This cheese is native to the (French) Basque Country and Béarn, the name Ossau-Iraty originates from the Pic du Midi d'Ossau and the Iraty forest.

This typical cheese offers a wide range of aromas. Flavors are herbaceous, nutty and fruity if the produce is from winter while the summer cheeses tend to reveal aromas of grass and flowers.

Texture: slightly elastic

Flavor: caprine (goat-like flavor)

Taste: buttery, fruity, herbaceous, nutty