Lüneberg cheese

Lüneberg is a cow's-milk cheese made in mountain valleys in Vorarlberg in western Austria.[1] Cheesemaking was introduced into this region from Switzerland; copper kettles and Swiss-type presses are used to make Lüneberg cheese.[1] Milk is coloured with saffron and warmed to around 90 °F (32 °C); enough rennet is added to coagulate in 20 to 30 minutes.[1] The curd is cut into pieces the size of hazelnuts and is heated, while stirring, to 122 °F (50 °C).[1] It is then placed into cloths which are pressed lightly in wooden forms.[1] After 24 hours in the press, during which time the cheeses are turned and the cloths are occasionally changed, the cheeses are taken to a curing cellar.[1] They are salted on the surface, and rubbed and washed occasionally while curing.[1] When ripe, the cheese is said to be about midway in characteristics between Emmental and Limburger.[1]

See also

References
  1. Text in this article was incorporated from the following public domain U.S. Government publication:
    • Doane, C.F.; Hargrove, Robert C.; Lawson, H.W.; Matheson, K.J.; Sanders, G.P; Walter, Homer E. (1969). Cheese Varieties and Descriptions. U.S. Department of Agriculture. p. 72


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