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| Harzer Käse |
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| Also Known As: Harzer Roller |
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There are two types of Harzer Käse:
1. Harzer Käse smeared with a yellow bacteria.
2. Harzer Käse smeared with a red bacteria. This version is more spicy in taste.
Harzer Käse is formed either into small rolls (often sold in multiples of 4 or 5) or into a longer log.
Similar cheeses: Handkäse and Mainzer Käse |
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| Cheese Category: Sour Curd Cheeses |
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| Country of Origin: Germany |
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| Specialty of: Harz (south of Braunschweig) |
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| Cheese Characteristics |
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Main Ingredient: |
Cow's Milk |
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Age (Ripening Period): |
Few days to 1 Week |
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Flavor: |
Lightly spicy; Strong fragrance |
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Consistency: |
Flexible yet soft |
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Sliceable? |
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Spreadable? |
No |
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Crumbles? |
No |
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Use for melting? |
No |
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Use in dips? |
No |
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Dessert cheese? |
Yes |
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| Cooking and Preparation Tips |
| Goes well with bread, butter or mustard, and pickles. |
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| Learn about German Food - Find German restaurants, delicatessens, bakeries, and food stores |
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