In the tiny German village of Würchwitz stands a memorial in honor of a microscopic local hero: The cheese mite. For without this mite, locals could not produce their famous specialty cheese, Milbenkäse.
Milbenkäse has been produced in the Saxony-Anhalt region since the Middle Ages, but the traditional method was almost lost in the mid-1900s. By 1970, only one elderly lady, Liesbeth Brauer, knew how to make this peculiar cheese. Thankfully, her knowledge was passed along to a local science teacher who managed to preserve the tradition. Today, Milbenkäse is produced only in the small village of Würchwitz.
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