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Milbenkäse
Milbenkäse ("mite cheese"), 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 Bra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milbenkäse02
Milbenkäse ("mite cheese"), 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 (cheese), 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 Gastric acid, 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 t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tyrophagus Casei
''Tyrophagus casei'', the cheese mite, is a species of mite which is inoculated into ' and ''Altenburger Ziegenkäse'' cheese during their production. It is long, and feeds on cheese, corn, flour, old honeycombs, bird collections, and smoked meats. The surface of cheese which has been colonised by mites may be covered with a fine, grey powder or bloom, due to the mites themselves and their moulted skin and faeces. These impart a distinctive "piquant" taste to various cheeses. Milbenkäse02.jpg, An aged ' – cheese matured using cheese mites See also *Cheese mite *Cheese fly or cheese skipper, ''Piophila casei'' References External links * Includes ''The Cheese Mites'' (1903), the first science documentary meant for the public. * ''A Parable'' by Sir Arthur Conan Doyle, at Wikisource * ''The Dying Whip'' by Sir Arthur Conan Doyle, at Wikisource''From a College Window'' by Arthur Christopher Benson at Project Gutenberg Project Gutenberg (PG) is a Virtual volunteering, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of German Cheeses
Cheeses have played a significant role in German cuisine, both historically and in contemporary times. Germany has by far the highest variety of cheeses worldwide with 9,500 cheeses coming from Germany. Cheeses are incorporated in the preparation of various dishes in German cuisine. Germany's cheese production comprises approximately one-third of the total for all European-produced cheeses. German cheeses A * Allgäuer Bergkäse – Prepared in Allgäu from unpasteurized cow's milk, it is ripened for a minimum of four months and has a smooth texture.Herbst, Sharon T.; Herbst, Ron (2010)''The Cheese Lover's Companion: The Ultimate A-to-Z Cheese Guide with More Than 1,000 Listings for Cheeses and Cheese-Related Terms'' HarperCollins. p. 60. * Altenburger Ziegenkäse – a soft cheese from cow's milk and goat's milk with caraway seeds in the cheese dough. The surface is covered with white Camembert mould. Because of its protected designation of origin, the cheese may only be p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese Mite
Cheese mites (for instance '' Tyrophagus casei'' or other species) are mites that are used to produce such cheeses as ', Cantal and Mimolette. The action of the living mites on the surface of these cheeses contributes to the flavor and gives them a distinctive appearance. A 2010 scanning electron microscope study found that ''Milbenkäse'' cheese was produced using '' Tyrophagus casei'' mites, while Mimolette cheese used ''Acarus siro'' mites (also known as flour mites). Mimolette cheese, in particular, has live cheese mites in its rind which is thought to contribute to the cheese's distinct rind texture. Some cheese mite species, such as ''Tyrophagus putrescentiae'' and ''Acarus siro,'' are mycophagous and the fungus species they digest are determined by the digestive enzymatic properties accordingly of each species.De Dea Lindner, J. (2018). Stored products mites in cheese ripening: Health aspects, technological and regulatory challenges in Brazil. ''Journal of Stored Products ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Casu Marzu
(; literally 'rotten/putrid cheese'), sometimes spelled , and also called , and in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae (maggots). A variation of this cheese exists also in Corsica (France), where it is called casgiu merzu, and is especially produced in some Southern Corsican villages like Sartene. Derived from pecorino, casu martzu goes beyond typical fermentation to a stage of decomposition, brought about by the digestive action of the larvae of the cheese fly of the Piophilidae family. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called , Sardinian for "teardrop") seeping out. The larvae themselves appear as translucent white worms, roughly long. Fermentation Casu martzu is created by leaving whole pecorino cheeses outside with part of the rind removed to a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mimolette
Mimolette is a cheese traditionally produced around the city of Lille, France. In France it is also known as ''Boule de Lille'' after its city of origin, or ''vieux Hollande'' because it was originally inspired by the Dutch Edam cheese. Description Mimolette has a spherical shape and is similar in appearance to a cantaloupe melon. It normally weighs about 2 kg (approximately 4.5 pounds) and is made from cow's milk. Its name comes from the French word ''mi-mou'' (feminine ''mi-molle''), meaning "semi-soft", which refers to the oily texture of this otherwise hard cheese. The bright orange color of the cheese comes from the natural seasoning, annatto. When used in small amounts, primarily as a food colorant, annatto adds no discernible flavor or aroma. The grey-colored rind of aged Mimolette occurs from cheese mites that are added to the surface of the cheese, which serve to enhance its flavor. Mimolette can be consumed at different stages of aging. When younger, its taste re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Würchwitz
Würchwitz is a village and former municipality in the Burgenlandkreis district, in Saxony-Anhalt, Germany. Since 1 July 2009, it is part of the town Zeitz. It is the only place in the world that produces Milbenkäse (''mite cheese''), a German speciality cheese which dates back to the Middle Ages In the history of Europe, the Middle Ages or medieval period lasted approximately from the late 5th to the late 15th centuries, similar to the post-classical period of global history. It began with the fall of the Western Roman Empire a .... Former municipalities in Saxony-Anhalt Zeitz {{Burgenlandkreis-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
German Cheeses
German(s) may refer to: * Germany (of or related to) **Germania (historical use) * Germans, citizens of Germany, people of German ancestry, or native speakers of the German language ** For citizens of Germany, see also German nationality law **Germanic peoples (Roman times) * German language **any of the Germanic languages * German cuisine, traditional foods of Germany People * German (given name) * German (surname) * Germán, a Spanish name Places * German (parish), Isle of Man * German, Albania, or Gërmej * German, Bulgaria * German, Iran * German, North Macedonia * German, New York, U.S. * Agios Germanos, Greece Other uses * German (mythology), a South Slavic mythological being * Germans (band), a Canadian rock band * "German" (song), a 2019 song by No Money Enterprise * ''The German'', a 2008 short film * "The Germans", an episode of ''Fawlty Towers'' * ''The German'', a nickname for Congolese rebel André Kisase Ngandu See also * Germanic (other) * Germa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cheeses
This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is normally formed from adding annatto. While most current varieties of cheese may be traced to a particular locale, or culture, within a single country, some have a more diffuse origin, and cannot be considered to have originated in a particular place, but are associated with a whole region, such as queso blanco in Latin America. Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating where che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mites As Food
Mites are small arachnids (eight-legged arthropods). Mites span two large orders of arachnids, the Acariformes and the Parasitiformes, which were historically grouped together in the subclass Acari, but genetic analysis does not show clear evidence of a close relationship. Most mites are tiny, less than in length, and have a simple, unsegmented body plan. The small size of most species makes them easily overlooked; some species live in water, many live in soil as decomposers, others live on plants, sometimes creating galls, while others again are predators or parasites. This last type includes the commercially destructive ''Varroa'' parasite of honey bees, as well as scabies mites of humans. Most species are harmless to humans, but a few are associated with allergies or may transmit diseases. The scientific discipline devoted to the study of mites is called acarology. Evolution and taxonomy The mites are not a defined taxon, but is used for two distinct groups of arachni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
German Cuisine
The cuisine of Germany () is made up of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbouring countries such as Poland and the Czech Republic. Southern regions, like Bavaria and Swabia, share dishes with Austrian cuisine and parts of Swiss cuisine. The Michelin Guide of 2015 awarded a three-star ranking (the highest designation) to 11 restaurants in Germany, while 38 more received two-star rankings and 233 one-star rankings. , Germany had the fourth-highest number of Michelin three-star restaurants in the world, after Japan, France, and the United States. Hot foods Meat The average annual meat consumption is per person. The most common varieties are pork, poultry and beef. Other varieties of meat are widely available, but are considered to be insignificant. Source: Statista.com, 2017 Meat is usually braised; fried dish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hazard Analysis And Critical Control Points
Hazard analysis and critical control points, or HACCP (), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. All other food companies in the United States that are required to register with the FDA under the Public Health ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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