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Cheese from Germany, Hesse
Skim-milk sour-milk quark, set by acid alone without rennet and ripened for one to two weeks, is ground with ripening salts, salt and sometimes caraway and shaped into small loaves of 20–125 g. The loaves sweat in warm rooms for two to three days, then ripen again with a red smear for one to three days. Handkäs mit Musik is the cheese marinated in onion, vinegar and oil. Made in 5 steps over 10 days – 20 days. The longest step, ripen the sour-milk quark, takes 7–14 days (Regierungspräsidium Gießen (Hesse) 2022). Red-smear cultures (Brevibacterium linens) on the surface and Geotrichum candidum (white milk mould) on the Hausmacher Art type do most of the fermenting.
| Main step | 7–14 daysSet[rpgi-flyer] | Ripen the sour-milk quark |
|---|---|---|
| Temperature | 25–28 °CReported[yumda-handkase] | Sweat in warm rooms |
| Sour-milk quark (Sauermilchquark) · From cow milk only, ripened 7–14 days; it may come from outside Hesse[rpgi-flyer] |
| Ripening salts and table salt[rpgi-flyer] |
| Casein · Optional[rpgi-flyer] |
| Red-smear cultures[rpgi-flyer] |
| Caraway (optional)[rpgi-flyer][yumda-handkase] |
| Onions, vinegar and oil (to taste) · The "Musik" marinade, with pepper and salt, added for serving[rpgi-flyer][yumda-handkase] |
| Starter: the quark is soured by lactic bacteria; red-smear cultures are added for ripening |
Total time across the recorded steps: 10 days – 20 days
What changes: Acid-set skim-milk quark ripens for one to two weeks before it becomes cheese
Output: ripened quark.
Microbes at work in this step
lactic bacteria have already soured skim milk into quark with no rennet
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Handkäse is made from quark soured by acid alone, not from rennet curd, and it ripens in days, not months. Every step must happen in Hesse, though the quark may come from elsewhere. Harzer is the same type of cheese from the Harz.
Every number is labelled with how it is known. How this atlas is made
The Hessian state office says Handkäse was first mentioned in 1813, sold as a hand-shaped cheese at the markets of Mainz, and was a staple food of poor households.
