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C o n t r i b u t e
● H e l p ● L e a r n t o e d i t ● C o m m u n i t y p o r t a l ● R e c e n t c h a n g e s ● U p l o a d f i l e
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P a g e s f o r l o g g e d o u t e d i t o r s l e a r n m o r e ● C o n t r i b u t i o n s ● T a l k
( T o p )
1 S e e a l s o
2 R e f e r e n c e s
T o g g l e t h e t a b l e o f c o n t e n t s
H a r z e r
1 3 l a n g u a g e s
● ا ل ع ر ب ي ة ● C a t a l à ● D e u t s c h ● E s p a ñ o l ● F r a n ç a i s ● G a l e g o ● I n t e r l i n g u a ● I t a l i a n o ● J a w a ● O ʻ z b e k c h a / ў з б е к ч а ● P o l s k i ● P o r t u g u ê s ● Р у с с к и й
E d i t l i n k s
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A c t i o n s
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G e n e r a l
● W h a t l i n k s h e r e ● R e l a t e d c h a n g e s ● U p l o a d f i l e ● S p e c i a l p a g e s ● P e r m a n e n t l i n k ● P a g e i n f o r m a t i o n ● C i t e t h i s p a g e ● G e t s h o r t e n e d U R L ● D o w n l o a d Q R c o d e ● W i k i d a t a i t e m
P r i n t / e x p o r t
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I n o t h e r p r o j e c t s
● W i k i m e d i a C o m m o n s
A p p e a r a n c e
F r o m W i k i p e d i a , t h e f r e e e n c y c l o p e d i a
Harzer cheese is a German sour milk cheese made from low fat curd cheese,[1] Harz mountain region south of Braunschweig .[2]
Harzer is often small and round, in which case it is called Handkäse or Taler Stangenkäse . Frequently, the small and round variety is sold in a cylindrical package, which is then called Harzer Rolle .[1]
Harzer cheese is typically flavored with caraway 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.
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.[citation needed
See also
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References
[ edit ]
^ a b Bockelmann, Wilhelm; Willems, Peter; Jäger, Beate; Hoppe-Seyler, Tobias; Engel, Günter; Heller, Knut (2002). "Reifung von Harzer Käse ("Ripening of Harzer cheese")". Kieler Milchwirtschaftliche Forschungsberichte (in German). 54
^ Juliett Harbutt, ed. (2009). World Cheese Book . New York: DK Publishing.
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R e t r i e v e d f r o m " https://en.wikipedia.org/w/index.php?title=Harzer&oldid=1157376907 " C a t e g o r i e s : ● C o w ' s - m i l k c h e e s e s ● G e r m a n c h e e s e s ● H a r z ● S p o r t s n u t r i t i o n ● G e r m a n c u i s i n e s t u b s H i d d e n c a t e g o r i e s : ● C S 1 G e r m a n - l a n g u a g e s o u r c e s ( de ) ● A r t i c l e s w i t h s h o r t d e s c r i p t i o n ● S h o r t d e s c r i p t i o n m a t c h e s W i k i d a t a ● A r t i c l e s w i t h h R e c i p e s ● A r t i c l e s w i t h A d r m i c r o f o r m a t s ● A l l a r t i c l e s w i t h u n s o u r c e d s t a t e m e n t s ● A r t i c l e s w i t h u n s o u r c e d s t a t e m e n t s f r o m F e b r u a r y 2 0 2 0 ● A l l s t u b a r t i c l e s
● T h i s p a g e w a s l a s t e d i t e d o n 2 8 M a y 2 0 2 3 , a t 0 6 : 3 4 ( U T C ) . ● T e x t i s a v a i l a b l e u n d e r t h e C r e a t i v e C o m m o n s A t t r i b u t i o n - S h a r e A l i k e L i c e n s e 4 . 0 ;
a d d i t i o n a l t e r m s m a y a p p l y . B y u s i n g t h i s s i t e , y o u a g r e e t o t h e T e r m s o f U s e a n d P r i v a c y P o l i c y . W i k i p e d i a ® i s a r e g i s t e r e d t r a d e m a r k o f t h e W i k i m e d i a F o u n d a t i o n , I n c . , a n o n - p r o f i t o r g a n i z a t i o n . ● P r i v a c y p o l i c y ● A b o u t W i k i p e d i a ● D i s c l a i m e r s ● C o n t a c t W i k i p e d i a ● C o d e o f C o n d u c t ● D e v e l o p e r s ● S t a t i s t i c s ● C o o k i e s t a t e m e n t ● M o b i l e v i e w
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