As the name suggests, this soft cheese was traditionally consumed after milking as a second breakfast. Colloquially, the cheese is also known as Odenwald Handkäse. Formerly produced in many locations across the Odenwald, the cheese is today produced by only one dairy in the Mossau Valley.

To produce it, pasteurized cow's milk is curdled with rennet. After cutting with a cheese harp, it is stirred several times. The cheese is then placed into preheated molds and turned several times. It is then submerged in a brine bath before undergoing a pre-ripening process. During this stage, yeasts form on the cheese, which reduce its acidity. The cheese ripens from the outside in over 14 days. Initially, the soft cheese has a white core, which darkens over time.

Traditionally, the cheese is served as Handkäs mit Musik

Odenwald breakfast cheese has no rind. This soft cheese is produced in small, round 100g loaves. As a young cheese, it has a mild, aromatic flavor, while in its ripe state, it has a spicy to piquant smell and a robust aroma. The fat content in the dry matter is generally 10%.

Regionally, Odenwald cheese is served as Handkäse mit Musik, i.e., with a vinegar-oil vinaigrette with onions.

Odenwald breakfast cheese may only be produced in the Odenwald or the Bergstraße district. The milk used must also originate from this area.