Cultured Palate: Dishes from Germany
| October 18, 2017
Milbenkäse
This specialty German cheese is made by shaping soft cheese by hand into oblong balls, which are then placed in a wooden box with rye flour and microscopic cheese mites, whose digestive enzymes cause the cheese to ripen. Usually, the cheese is removed after three months.
This cheese is only produced in the village of Würchwitz, in the region of Saxony-Anhalt, where it has been deemed so important that a monument with a cheese mite sculpted in concrete was erected in the town to celebrate the cheese’s return to popularity.
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