The traditional method of making Milbenkäse, which dates back to the Middle Ages, was nearly lost by 1970, with only the elderly Liesbeth Brauer knowing the technique.

Local science teacher Helmut Pöschel was taught the proper way to make it and together with his associate, Christian Schmelzer, succeeded in revitalizing the tradition.

[citation needed] Quark flavoured with salt and caraway is shaped into small balls, cylinders or wheels, and dried.

Milbenkäse falls into a legal grey area: European Union regulations allow the sale of foodstuffs containing living animals if they are "prepared for placing on the market for human consumption".

Milbenkäse is produced under a permit by the local food safety office, and Hazard Analysis and Critical Control Points compliance of the product is enforced.