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» Economics » German cheese » Topics begins with M » Mite cheese

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The mite cheese (also spider cheese and mundartlich Mellnkase called) is a local speciality from the village in the Saxonia anhaltischen castle district.

To the production thoroughly more drained and some days a lab quark dried in cooling is afterwards formed first peppered (particularly with salt and (e.g. to bars, handplate-large balls or like here in the picture to circular loaves of approximately 15 cm diameters) and then until twelve months in a crate stored, in which several millions cheese mites (Tyroglyphus casei L.) are. For the nutrition of the mites rye flour is used. This prevents also that the mites eat the cheese. The eliminations contribute thereby to maturing the cheese and cause also that it is longer durable. In run the maturing process from outside to inside running off colors itself yellow the exterior of the cheese after approximately four weeks, until it changes after three months in a reddish brown and after one year finally into a blackish colouring. The mites are along-eaten with the consumption of the cheese and used often also without cheese e.g. as Brotbelag.

Health the cheese is absolutely favorable, then he is not only with the fight against house dust mite allergies a recognized aid, but promotes also digesting activity and the healthy attitude of the Darmflora. In the case of an investigation of mite cheese samples in biological-chemical Institut Hoppegarten in Dahlwitz Hoppegarten in January 1996 neither mold fungi nor harmful germs were found. The mite cheese is in accordance with traditional view besides digesting to energize. Milbenallergiker reported in recent time that its allergy had disappeared by regular consumption of the cheese due to the associated desensitization.

The mite cheese is manufactured made of lean quark on lab basis. The fat content in the dry weight is with approximately 1%. Its taste reminds of an easily bitter Harzer cheese with an easily tingling aftertaste, which is probably due to the eliminations of the mites.

The most well-known representatives of the mite cheese are the French Tomme and Mimolettefamilien.

See also: Mimolette


Already since the Middle Ages in cheese mites were bred. Since in earlier times mite infestation represented a well-known risk during the cheese storage, with the mite cheese production to a certain extent from the emergency a virtue was made, by being actually included parasits representing mites as utilizable animals into the production process. End 20. Century threatened to be lost the tradition, there only a only one older woman - Liesbeth Brauer - in the village mite cheese manufactured. That residents biology and Chemielehrer Helmut began there thereupon even with the mite breed and engaged itself for the revival of the tradition, by operating public work and bringing different meetings into being. A few years ago on the occasion of the traditional clover celebration on the village square in that was established cheese mite a monument, which possesses a small opening with a piece of cheese for tourists at its back part.


  • Jahns, refuge: The mite cheese and Europe. In: ders.: East roll and Troddeldat, resound (Saale): Central German publishing house, 2002, P. 45-54. ISBN 3-89812-138-0
  • Thurm, Volker: The most alive cheese of the world - mite cheese: a German speciality (2. treatment and erw. Aufl.). Kayna among other things: Clover fixed association 1851 registered association, 2002.

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