36:
181:
167:
97:
387:
151:
spice. Some varieties are white mold cheeses, others, red mold; the latter type generally has a stronger flavor. Both types develop a strong aroma after maturing for anywhere from a few days to a few weeks. Harzer has both a distinctive strong smell and flavor.
237:
Bockelmann, Wilhelm; Willems, Peter; Jäger, Beate; Hoppe-Seyler, Tobias; Engel, Günter; Heller, Knut (2002). "Reifung von Harzer Käse ("Ripening of Harzer cheese")".
428:
155:
Harzer contains very little fat (less than 1%) but extremely high protein (usually around 30%), and is thus often used for special diets and sport nutrition.
289:
421:
447:
467:
414:
282:
462:
100:
452:
275:
209:
20:
298:
199:
354:
132:
140:. Frequently, the small and round variety is sold in a cylindrical package, which is then called
398:
112:
204:
394:
194:
186:
457:
441:
364:
339:
329:
309:
120:
60:
359:
369:
319:
172:
35:
162:
344:
334:
314:
214:
96:
349:
148:
46:
166:
386:
267:
116:
88:
56:
271:
70:
126:
Harzer is often small and round, in which case it is called
402:
115:
made from low fat curd cheese, which originates in the
84:
76:
66:
52:
42:
28:
232:
230:
239:Kieler Milchwirtschaftliche Forschungsberichte
422:
283:
136:, or cylindrical, in which case it is called
8:
429:
415:
290:
276:
268:
34:
25:
147:Harzer cheese is typically flavored with
226:
7:
383:
381:
401:. You can help Knowledge (XXG) by
14:
385:
179:
165:
95:
1:
256:Juliett Harbutt, ed. (2009).
484:
380:
260:. New York: DK Publishing.
18:
305:
119:mountain region south of
94:
33:
101:Related media on Commons
21:Harzer (disambiguation)
16:German sour milk cheese
397:-related article is a
200:List of German cheeses
468:German cuisine stubs
19:For other uses, see
111:cheese is a German
448:Cow's-milk cheeses
410:
409:
378:
377:
258:World Cheese Book
210:Olomoucké syrečky
106:
105:
43:Country of origin
475:
463:Sports nutrition
431:
424:
417:
389:
382:
292:
285:
278:
269:
262:
261:
253:
247:
246:
234:
189:
184:
183:
182:
175:
170:
169:
113:sour milk cheese
99:
38:
26:
483:
482:
478:
477:
476:
474:
473:
472:
438:
437:
436:
435:
379:
374:
301:
296:
266:
265:
255:
254:
250:
236:
235:
228:
223:
205:List of cheeses
185:
180:
178:
171:
164:
161:
24:
17:
12:
11:
5:
481:
479:
471:
470:
465:
460:
455:
453:German cheeses
450:
440:
439:
434:
433:
426:
419:
411:
408:
407:
395:German cuisine
390:
376:
375:
373:
372:
367:
362:
357:
352:
347:
342:
337:
332:
327:
322:
317:
312:
306:
303:
302:
299:German cheeses
297:
295:
294:
287:
280:
272:
264:
263:
248:
225:
224:
222:
219:
218:
217:
212:
207:
202:
197:
195:German cuisine
191:
190:
187:Germany portal
176:
160:
157:
104:
103:
92:
91:
86:
82:
81:
78:
74:
73:
68:
67:Source of milk
64:
63:
54:
50:
49:
44:
40:
39:
31:
30:
15:
13:
10:
9:
6:
4:
3:
2:
480:
469:
466:
464:
461:
459:
456:
454:
451:
449:
446:
445:
443:
432:
427:
425:
420:
418:
413:
412:
406:
404:
400:
396:
391:
388:
384:
371:
368:
366:
363:
361:
358:
356:
353:
351:
348:
346:
343:
341:
338:
336:
333:
331:
328:
326:
323:
321:
318:
316:
313:
311:
308:
307:
304:
300:
293:
288:
286:
281:
279:
274:
273:
270:
259:
252:
249:
244:
241:(in German).
240:
233:
231:
227:
220:
216:
213:
211:
208:
206:
203:
201:
198:
196:
193:
192:
188:
177:
174:
168:
163:
158:
156:
153:
150:
145:
143:
139:
135:
134:
129:
124:
122:
118:
114:
110:
102:
98:
93:
90:
87:
83:
79:
75:
72:
69:
65:
62:
58:
55:
51:
48:
45:
41:
37:
32:
27:
22:
403:expanding it
392:
324:
257:
251:
242:
238:
154:
146:
142:Harzer Rolle
141:
137:
131:
127:
125:
121:Braunschweig
108:
107:
61:Lower Saxony
370:Weisslacker
173:Food portal
138:Stangenkäse
85:Named after
77:Pasteurized
442:Categories
340:Milbenkäse
330:Hirtenkäse
310:Butterkäse
245:: 317–335.
221:References
360:Rauchkäse
345:Nieheimer
335:Limburger
315:Cambozola
320:Handkäse
215:Hauskäse
159:See also
128:Handkäse
350:Obatzda
149:caraway
47:Germany
365:Tilsit
325:Harzer
109:Harzer
53:Region
29:Harzer
393:This
355:Quark
133:Taler
458:Harz
399:stub
117:Harz
89:Harz
57:Harz
130:or
80:Yes
71:Cow
444::
243:54
229:^
144:.
123:.
59:,
430:e
423:t
416:v
405:.
291:e
284:t
277:v
23:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
