In English the name sounds like a digital fungal infection but handkase (aka handcheese) is a general term for a family of semi-translucent, jellylike sour-milk-curdled German cheeses (among them Harzer, Mainzer, Olmuzter Quargel) native to Lower Saxony and Hessen. Though the name derives from its traditional hands-on production—quark formed into cylinders and allowed to ripen—you can imagine it comes instead from its limburgerlike power of transferring its pungent and persistent odor to the fingers.