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Cheese from Würchwitz, Saxony-Anhalt, Germany
Quark flavoured with salt and caraway is shaped, dried and laid in crates with live cheese mites and rye flour. The mites ripen the cheese over several months, and it is eaten with the mites. Their defence secretion gives it a lemon-like note.
A short entry: the sources we found record only what is said here about Milbenkäse itself.
| Skim-milk quark | |
| Salt and caraway | |
| Live cheese mites (Tyrolichus casei) | [melnyk2010][shimano2022] |
| Rye flour | Fed to the mites so that some cheese is left |
| Starter | mites (Tyrolichus casei) living in the ripening crates |
What changes: Skim-milk quark is mixed with salt and caraway and shaped into small balls or sticks
Well-drained skim-milk quark, dried for a few days, is mixed with salt and caraway, then shaped into sticks or palm-sized balls. Output: palm-sized balls or sticks of quark.
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
Quark flavoured with salt and caraway is shaped, dried and laid in crates with live cheese mites and rye flour. The mites ripen the cheese over several months, and it is eaten with the mites. Their defence secretion gives it a lemon-like note. Cheese mite Tyrolichus casei does most of the fermenting.
Milbenkäse is ripened by enzymes from cheese mites, where almost all other cheeses ripen by rennet enzymes or lactic bacteria. Their defence secretion carries neral, the lemon note of the cheese. Mimolette's mites work its rind.
Every number is labelled with how it is known. How this atlas is made
German Wikipedia says cheese mites have been bred around Zeitz and Altenburg since the Middle Ages, and that by about 1970 only one elderly woman in Würchwitz still made the cheese. In 1881 the physician Friedrich Küchenmeister wrote that farmers in some parts of Germany bred mites in boxes to make it. The teacher Helmut Pöschel began breeding mites and revived the tradition, and Würchwitz put up a monument to the cheese mite in 2001.
