My first shot at German Harzer Käse. It is a sour milk cheese, which means all you need is Lactobacteria, which are abundant in milk already. One drains low fat, and I mean low fat %1, quark or cottage cheese, mixes with salt and baking soda, and wait 7 days for the bacteria to work their magic.
Not bad for a first try. The salt was a little too much, still it was edible with walnuts, and would have made an excellent grating on Pasta alla Norma.