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.
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|
|Queso blanco cheese||310|
Graph your Body Mass Index
See your personal Body Mass Index (BMI) plotted on a graph against national averages.
Errors and omissions
If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please use the Contact the Editor page to send us a message and we will update the information on your cheese.