Harzer

Limburger cheese ( colloquially Harzer Roller, referred to in Austria primarily as Quargel - see Olomouc curd cheese ) is a sour milk cheese made from skimmed Quark ( skimmed milk ) is prepared and contains only about one percent fat. He is originally from the Harz foothills south of Brunswick, for example, Bad Harzburg and Vienenburg. He is often eaten bread with lard or mustard and pickles. The Limburger cheese like cheese are eg hand cheese of Olomouc curd cheese and the cheese mites.

His loaves are mostly small and round (hand cheese, pounds) or roll shape ( rod cheese). Often small bales are lined up sold as a roll, what the cheese was also the name " Harzer Roller" in the vernacular. The name also referred to a Harzer canary breed. A typical spice of Harzer cheese is cumin. Limburger cheese is low in energy ( " calories " ) and therefore a reduced-energy ( " low calorie " ) suitable diet. It has a high protein content.

Production and maturation

Limburger cheese matures with the help of microorganisms with which the surface of the raw material cheese loaves is inoculated. The cheeses ripen from the outside inwards. The ripening time of cheese is only a few days to several weeks. The younger the cheese, the greater the mild crumbly white core, which is still reminiscent of the original product, the low-fat curd. The by -ripened cheese loaf is consistently golden and translucent as the immature cheese cloth. In the late stage of maturity he has entirely lost its crumbly consistency and can be " run " ( become sticky ).

As an indication of how far the ripening progressed, the date of minimum durability ( MHD) can be used. ( Approximate values ​​at refrigerator temperature):

  • 5-6 weeks before the end of the MHD: mild, white core.
  • 3-4 weeks before the end of the MHD: fragrant, small white core.
  • 1-2 weeks before the end of the MHD: strong, matured by without a white core.

Variants

There are two main variants:

  • Mold Harz, the with a white mold (fungus) is covered, also known as noble rot and certain Penicillium species is formed (especially P. camemberti )
  • Bacterial Harz or Harzer - red smear, which is coated with an orange-brown, greasy layer, which is also called red smear and from red smear bacteria, especially Brevibacterium linens, there.

Red smear - Harz is generally stronger in taste. For both varieties that taste is also critical to the stage of maturity and whether they are eaten directly from the refrigerator or at room temperature. In addition, they develop a very strong smell, with progressive maturity and heat.

Demarcation to the resin cheese

Occasionally the Limburger cheese is mixed with resin cheese, in which it is but a different type of cheese is ( Süßmilchkäse / rennet ).

  • German cheese
  • Standard variety (cheese)
Braunschweig Harz Roller
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