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]

References

^ ^a ^b ^c ^d ^e ^f ^g ^h
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

This cheese-related article is a stub. You can help Wikipedia by expanding it.

[dhr-1] ^ ^a ^b ^c ^d ^e ^f ^g ^h 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

[2] 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

[1]