Lüneberg is a

cow Cattle (''Bos taurus'') are large, domesticated, cloven-hooved, herbivores. They are a prominent modern member of the subfamily Bovinae and the most widespread species of the genus ''Bos''. Adult females are referred to as cows and adult ma ...

's-milk cheese made in mountain valleys in

Vorarlberg Vorarlberg ( , ; gsw, label= Vorarlbergisch, Vorarlbearg, , or ) is the westernmost state () of Austria. It has the second-smallest geographical area after Vienna and, although it also has the second-smallest population, it is the state with the ...

in western

Austria Austria, , bar, Östareich officially the Republic of Austria, is a country in the southern part of Central Europe, lying in the Eastern Alps. It is a federation of nine states, one of which is the capital, Vienna, the most populous ...

.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 Cheesemaking (or caseiculture) is the craft of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentr ...

was introduced into this region from Switzerland; copper kettles and Swiss-type presses are used to make Lüneberg cheese.

Milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modula ...

is coloured with

saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in ...

and warmed to around ; enough rennet is added to coagulate in 20 to 30 minutes. The curd is cut into pieces the size of hazelnuts 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 The Emmental ( en, Emme Valley) is a valley in west-central Switzerland, forming part of the canton of Bern. It is a hilly landscape comprising the basins of the rivers Emme (river), Emme and Ilfis (river), Ilfis. The region is mostly devoted to ...

and Limburger.

References

Austrian cheeses Cow's-milk cheeses {{cheese-stub

See also

References