Hafenkase
Hafenkase is a Mikitivity goat cheese that originates in the Rohgen valley along the eastern slopes of the Thuvian mountains in the Brey and Thoris cantons. The cheese is named after the seat of Thoris canton, Hafenheim, which remains the largest producer of Hafenkase. Originally consumption of the cheese was primarily limited to these two cantons, but with the advent of rail in Mikitivity demand for Hafenkase spread throughout the nation.
Made from the finest milk from pasture raised Rohgen goats, the hard white cheese is aged two to six months in natural caves that keep a high and constant humidity of around 90% and temperatures around 13°C (55°F). In some nations other breeds of goats are used to make the cheese, but in Mikitivity the cheese is made exclusively from Rohgens. Like most goat cheeses, Hafenkase has a slight acidic flavour and a lower lactose content (which makes the cheese easier to digest for infants and lactose intolerant people). Hafenkase also contians more vitamin A and B than many cow cheeses. Since hafenkase is a hard cheese, it has more calories than many other goat cheeses, but has about 1/3 the calories of most cheeses made of cows milk. However, although the Rohgen goats are easy to raise and milk, they do not live nearly as long as many cow species nor can they produce as much milk, thus limiting the profitability of goat diaries wishing to make Hafenkase.
The cheese has a pale yellow to off-white color and is often sold in small markets throughout Mikitivity in small wax coated wedges. It is popular in making sandwiches, and considered something of a delicacy in Mikitivity when it is placed on nutty breads. Typically these sandwiches are eaten plain, allowing the slightly tart flavor of the Hafenkase to accent the nutty and earthy flavour of the bread. Sandwich vendors will often premake sandwiches to sell at lunchtime in trainstations to travelers and business people alike. Hafenkase is also frequently cut into thin slices and served on Hartkeks along with cool beers.
