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Cheese from Germany, Harz area
Harzer is made from acid curd quark (Sauermilchquark), usually bought in from a separate quark maker. The quark is pre-ripened, mixed with ripening salts, shaped into small cheeses and sprayed or inoculated with a smear. Yeasts deacidify the curd and a yellow-orange smear of Brevibacterium and other coryneform bacteria ripens it in days.
| Sauermilchquark (acid curd quark) | [fei13018] |
| Ripening salts (Reifungssalze), mixed into the quark | [fei13018] |
| Matured culture cheese (Kulturkäse) or surface cultures of Brevibacterium linens and Corynebacterium variabile | The project recommended Candida krusei and Kluyveromyces marxianus in the vat milk and Staphylococcus equorum in the quark mixer[fei13018] |
| Frischkäse and milk protein products, which German law allows beside the quark (milk protein products at most 90 g per kg of quark) | A legal allowance for the cheese kind Sauermilchkäse, not a recipe amount[milchpqv] |
| Spices and herbs, allowed for Harzer Käse (the trade dairy at Immenrode used caraway) | [milchpqv][immenrode] |
| Starter | smear bacteria from older culture cheese (the old-young method) or from defined cultures; the FEI project also added yeasts to the vat milk |
Total time across the recorded steps: 7 days – 8 days
What changes: Milk sours into a white acid curd quark
Milk is soured into Sauermilchquark, usually at a separate quark dairy; the project added the yeasts to the vat milk at this stage.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Harzer is made from acid curd quark (Sauermilchquark), usually bought in from a separate quark maker. The quark is pre-ripened, mixed with ripening salts, shaped into small cheeses and sprayed or inoculated with a smear. Yeasts deacidify the curd and a yellow-orange smear of Brevibacterium and other coryneform bacteria ripens it in days. Made in 5 steps over 7 days – 8 days. The longest step, pre-ripen the quark, takes at least 5 days (Forschungskreis der Ernährungsindustrie (FEI)…) and runs at 15 °C (Forschungskreis der Ernährungsindustrie (FEI)…). Yeasts Candida krusei and Kluyveromyces marxianus, typical for Harzer ripening; they deacidify and brown the white quark and Orange coryneform bacteria, mostly Brevibacterium linens and possibly Arthrobacter casei, and beige coryneforms including Corynebacterium variabile do most of the fermenting.
| Main step | at least 5 daysReported[fei13018] | Pre-ripen the quark |
|---|---|---|
| Temperature | 15 °CReported[fei13018] | Pre-ripen the quark |
Made not from milk but from bought-in acid curd quark, ripened by yeasts and a yellow coryneform smear in a few days.
Listeria monocytogenes has been found in acid curd quark and cheese, and it can persist in a dairy and spread through the old-young smearing method. Listeria-free quark and defined cultures are the recommended control. In a later project, neither yeasts nor Staphylococcus strains clearly stopped Listeria monocytogenes in deliberately contaminated test cheeses, Harzer among them. Short-ripened Harzer-type cheese was also the richest in biogenic amines of 18 cheeses tested in Poland, averaging 1020.4 mg per kg in all.
Hazards the sources name: Biogenic amines, mainly cadaverine, tyramine and putrescine; three Harzer-type cheeses bought in Poland averaged 377.5 mg per kg cadaverine and 1020.4 mg per kg in all; Listeria monocytogenes, which has contaminated acid curd quark and can persist in a dairy's house flora and be passed on by the old-young method.
Every number is labelled with how it is known. How this atlas is made
The earliest records of "Harzer" under that name date from the 1780s. Farm households made it from the quark of soured skim milk left over from buttermaking, draining it in cloths, baskets or clay bowls; clay bowls are listed more often in estate and farm inventories from the 16th century on. From the early 20th century the plain quark cheese was developed into today's Harz cheese, kneaded with salt and caraway, shaped by hand and dried on racks. A record of 1880 counts 8 to 16 cheeses to a kilo of quark. Trade "cheese bakeries" peaked before the First World War and grew again after 1918, and most small ones closed around the start of the Second World War as milk processing was centralised. A trade dairy at Immenrode, making Stangenkäse, Bauernhandkäse and Korbkäse, packed its cheeses after a ripening of four to five days at 18 to 20 °C. Immenrode was the centre of the craft from the early 1920s to the late 1950s, with up to 17 businesses, and its last makers stopped some 20 years after 1950. Kiel researchers studied Harzer ripening in 2001–2003 and found that pre-ripened quark let the cheese be packed after about three days.
