Lüneberg cheese

From Cookipedia


File:Lüneberg cheese.jpg
Lüneberg cheese

Lüneberg is a cows’ milk cheese made in mountain valleys in Vorarlberg in western Austria. Cheese-making was introduced into this region from Switzerland; copper kettles and Swiss-type presses are used to make Lüneberg.

The milk for the cheese is coloured with saffron and warmed to around 90°F; enough rennet is added to coagulate in 20 to 30 minutes. The curd is cut into pieces the size of hazelnuts and is heated. It is then placed into cloths which are pressed lightly in wooden moulds. After 24 hours in the press, during which time the cheeses are turned and the cloths are occasionally changed, they are taken to a curing cellar. They are salted on the surface, and rubbed and washed occasionally while curing.

When mature, the cheese is said to be about midway in characteristics between Emmental and Limburger.

Calories in different varieties and various types of cheeses

The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.

For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g

If the Lüneberg cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Lüneberg cheese.

The calorie lists are sortable by clicking the up and down arrows in the heading columns

Cheese type Calories per 100g
American cheese 371
Blue cheese 353
Camembert cheese 299
Cheddar cheese 402
Cottage cheese 98
Edam cheese 357
Farmer's cheese 98
Feta cheese 264
Fontina cheese 389
Goat cheese 364
Gouda cheese 356
Gruyere cheese 413
Mozzarella cheese 280
Parmesan cheese 431
Pimento cheese 375
Provolone cheese 352
Queso blanco cheese 310
Ricotta cheese 174
Roquefort cheese 369
Swiss cheese 380

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Errors and omissions

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