PRODUCING over 1.8million tons of 400 odd varieties of cheese annually certainly makes Germany a cheese powerhouse. Amongst all that dairy however, one particular cheese produced in Würchwitz happens to stand out from the rest due to it’s unusual production process that makes it a highly sought after delicacy. (Whereas when I accidentally do it, it’s considered slobbish.) Milbenkäse is a cheese made by allowing quark to sit amongst thousands of dust mites that transforms the cheese into a highly desired delicacy. The mites excrete an enzyme that ripens the cheese; after one month the cheese turns to a yellowish color, after three months it turns reddish brown, and after a year the cheese turns to a blackish lump, which is desirable to some aficionados. The flavor is characterized as being bitter; it is also suggested that the cheese may have curative effects that keep the people who consume it non-allergic to house dust. The mites are consumed along with the cheese.
Milbenkäse is said to taste similar to Harzer cheese, but with a bitter note and a distinctive zesty aftertaste. Mites clinging to the cheese rind are consumed along with the cheese.