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Milbenkäse
''Milbenkäse'' ("mite cheese"), called ''Mellnkase'' in the local dialect and often (erroneously) known as ''Spinnenkäse'' ("spider cheese"), is a German specialty cheese made from Quark and cheese mites's feces. Historically, the cheese was produced in the Saxony-Anhalt/Thuringia border region of Zeitz and Altenburg districts; 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 ''Milbenkäse'' and together with his associate Christian Schmelzer managed to revitalize the tradition. A memorial was later erected at Würchwitz to celebrate the renaissance of ''Milbenkäse'' production. The rear side of the memorial is hollow and is regularly stocked with small bits of ''Milbenkäse'' for passersby and tourists to try.
''Milbenkäse'' is said to taste similar to Harzer cheese, but with a bitter note (increasing with age) and a distinctive zesty aftertaste. Mites clinging to the cheese rind are consumed along with the cheese.
==Production==
Quark flavoured with salt and caraway is shaped into small balls, cylinders or wheels, and dried. Then it is placed in a wooden box containing rye flour and inhabited by ''Tyrophagus casei'' mites for at least three months. The digestive juices of the mites diffuse into the cheese and cause fermentation; the flour is added because the mites would otherwise simply eat the whole cheese instead of just nibbling away at the crust as is desired. After one month, the cheese rind turns yellow; after three months, reddish-brown. Some producers allow the cheese to ripen for up to one year, until it has turned black.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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