A celebrated hand cheese made in Dresden. The typical soft, skim
milker, strong with caraway and drunk dissolved in beer, as well as
merely eaten.

Drinking cheeses

Not only Dresdener, but dozens of regional hand cheeses in Germanic
countries are melted in steins of beer or glasses of wine to make
distinctive cheesed drinks for strong stomachs and noses. This peps up
the drinks in somewhat the same way as ale and beer are laced with
pepper sauce in some parts.

Dry
_Germany_

From the drinking cheese just above to dry cheese is quite a leap.
"This cheese, known as Sperrkäse and Trockenkäse, is made in the small
dairies of the eastern part of the Bavarian Alps and in the Tyrol. It
is an extremely simple product, made for home consumption and only in
the winter season, when the milk cannot be profitably used for other
purposes. As soon as the milk is skimmed it is put into a large kettle
which can be swung over a fire, where it is kept warm until it is
thoroughly thickened from souring. It is then broken up and cooked
quite firm. A small quantity of salt and sometimes some caraway seed
are added, and the curd is put into forms of various sizes. It is then
placed in a drying room, where it becomes very hard, when it is ready
for eating." (From U.S. Department of Agriculture _Bulletin_ No. 608.)

Dubreala _see_ Brina.