Lüneberg is a
cow's-milk
cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
made in mountain valleys in
Vorarlberg in western
Austria.
[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] Cheesemaking was introduced into this region from
Switzerland
). Swiss law does not designate a ''capital'' as such, but the federal parliament and government are installed in Bern, while other federal institutions, such as the federal courts, are in other cities (Bellinzona, Lausanne, Luzern, Neuchâtel ...
; copper kettles and Swiss-type presses are used to make Lüneberg cheese.
is coloured with
saffron and warmed to around ; enough
rennet
Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a ...
is added to coagulate in 20 to 30 minutes.
The curd is cut into pieces the size of
hazelnut
The hazelnut is the fruit of the hazel tree and therefore includes any of the nuts deriving from species of the genus ''Corylus'', especially the nuts of the species ''Corylus avellana''. They are also known as cobnuts or filberts according t ...
s and is heated, while stirring, to .
It is then placed into cloths which are pressed lightly in wooden forms.
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.
They are salted on the surface, and rubbed and washed occasionally while curing.
When ripe, the cheese is said to be about midway in characteristics between
Emmental and
Limburger.
See also
*
List of cheeses
References
Austrian cheeses
Cow's-milk cheeses
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