The history of Milbenkäse can be traced back to the Middle Ages, when the cheese was produced in the Saxony-Anhalt and Thuringia regions of Germany. Over time, the tradition of making Milbenkäse began to decline, and the recipe was almost completely lost. An elderly woman in the village of Würchwitz became the only person who still mastered the art of making this rare cheese. She passed on her knowledge to a local science teacher, Helmut Pöschel. Together with Christian Schmelzer, they successfully revived the production of Milbenkäse, also known as "spider cheese". Currently, Würchwitz is the only place in the world where Milbenkäse is still produced.

To make Milbenkase cheese, the first step is to mix small quark balls with caraway salt and elderflower. Then, the dough is placed into a large wooden box that has been lined with a thick layer containing millions of live mites. The cheese is then allowed to age for three months to one year. Enzymes produced by the mites in their digestive fluid can ripen the cheese, giving it a strong ammonia aroma and spicy taste, while also leaving a savory flavor. Interestingly, the cheese rind, filled with mites, can also be enjoyed along with the cheese.

"Spider cheese or mite cheese is believed to have benefits for digestion and is claimed to relieve allergic reactions to dust mites due to exposure to live mites. However, some sources mention that exposure to a large number of live mites for a long duration can cause mild allergic reactions. In addition, many people feel uncomfortable consuming cheese that has small live arachnids in it."