Hand cheeses come in lots of different shapes, with a wide range of flavours from delicate to strong, and variously coloured rinds. Generally, they are made from sour milk curds (hence the German term for them, Sauermilchkäse) and are low in fat.
Among the scores of different types in Germany is Bauernhandkäse, meaning ‘farmers’ hand cheese’. Many are named after a place. The most fitting examples are probably Mainzer Handkäse and Harzer Käse and Olmützer Quargel.