🧀 Harzer

Harzer Käse is a German standard variety of sour milk cheese (Sauermilchkäse). German dairy product quality regulation (MilchPQV, Annex 4) lists it together with Mainzer Käse. It is a lean, rindless cheese sold as small golden discs, often packed in rolls and known as Harzer Roller. ¹²⁴

According to the regulation, the cheese is in the lean fat class (Magerstufe) and weighs 25–125 g per piece. It is ripened only with yellow or red smear bacteria (type "Gelbkäse"). The surface is smooth with a golden-yellow to reddish-brown smear; the interior is whitish to slightly yellowish with a supple-firm paste. The flavour is mildly piquant to piquant. ¹

It belongs to the lowest fat class: under the regulation, Magerstufe means less than 10 % fat in dry matter. ³ The German retailer REWE gives about 1 % fat in the cheese itself, with a high protein content and no rind. ⁴

According to REWE, it is made from lean sour-milk quark with about 30 % dry matter, which is chopped and mixed with salt and ripening cultures. The mass is pressed into small round discs that stay in the ripening room for two to seven days, depending on the variety. Ripening moves from the outside in, so a young cheese still has a white, quark-like core. The discs are then sprayed with brine and packed. ⁴

REWE traces it to the Harz mountains, where it has been made for about 200 years from sour milk left over from butter making. The name is not geographically protected, so it can be made anywhere in Germany. It is traditionally eaten on buttered bread, plain or pickled. In Hesse, a similar dish is Handkäs mit Musik: the cheese is marinated in vinegar, oil and onions and eaten with buttered bread and apple wine. ⁴

Why it matters to you. "Harzer" tells you the type, not the place, because the name is not protected. If you are watching fat, the lean class is set by law, and if you dislike strong smells, choose a younger cheese: the smell and the softening of the paste grow with ripening. ¹³⁴