Milbenkäse

Milbenkäse , called Mellnkase in the local dialect and often known as Spinnenkäse ("spider cheese"), is a German speciality cheese. It is made by flavouring balls of quark (a type of soft cheese) with caraway and salt, allowing them to dry, and then leaving them in a wooden box containing rye flour and cheese mites for about three months. An enzyme in the digestive juices excreted by the mites causes the cheese to ripen. Milbenkäse tastes similar to Harzer cheese, but with a bitter note (increasing with age) and a zesty aftertaste. Mites clinging to the cheese rind are consumed along with the cheese. Historically, the cheese was produced in the Zeitz and Altenburg districts of the Saxony-Anhalt / Thuringia border region; today it is produced exclusively in the village of Würchwitz, in the state of Saxony-Anhalt. The traditional method of making Milbenkäse, which dates back to the Middle Ages, was nearly lost by 1970, with only the elderly Liesbeth Brauer knowing the technique. Local science teacher Helmut Pöschel was taught the proper way to make it and together with his associate, Christian Schmelzer, succeeded in revitalizing the tradition. A Cheese Mite Memorial was later erected at Würchwitz to celebrate the renaissance of Milbenkäse production.[citation needed]

Source: Wikipedia