Lüneberg is a cow's-milk cheese

Cheese

Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....

 made in mountain valleys in Vorarlberg

Vorarlberg

Vorarlberg is the westernmost federal-state of Austria. Although it is the second smallest in terms of area and population , it borders three countries: Germany , Switzerland and Liechtenstein...

 in western Austria

Austria

Austria , officially the Republic of Austria , is a landlocked country of roughly 8.4 million people in Central Europe. It is bordered by the Czech Republic and Germany to the north, Slovakia and Hungary to the east, Slovenia and Italy to the south, and Switzerland and Liechtenstein to the...

. Cheesemaking was introduced into this region from Switzerland

Switzerland

Switzerland name of one of the Swiss cantons. ; ; ; or ), in its full name the Swiss Confederation , is a federal republic consisting of 26 cantons, with Bern as the seat of the federal authorities. The country is situated in Western Europe,Or Central Europe depending on the definition....

; copper kettles and Swiss-type presses are used to make Lüneberg cheese. Milk

Milk

Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...

 is coloured with saffron

Saffron

Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Crocus is a genus in the family Iridaceae. Each saffron crocus grows to and bears up to four flowers, each with three vivid crimson stigmas, which are each the distal end of a carpel...

 and warmed to around 90°F; enough rennet

Rennet

Rennet is a complex of enzymes produced in any mammalian stomach to digest the mother's milk, and is often used in the production of cheese. Rennet contains many enzymes, including a proteolytic enzyme that coagulates the milk, causing it to separate into solids and liquid...

 is added to coagulate in 20 to 30 minutes. The curd is cut into pieces the size of hazelnut

Hazelnut

A hazelnut is the nut of the hazel and is also known as a cob nut or filbert nut according to species. A cob is roughly spherical to oval, about 15–25 mm long and 10–15 mm in diameter, with an outer fibrous husk surrounding a smooth shell. A filbert is more elongated, being about twice...

s and is heated, while stirring, to 122 °F. 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

Emmental (cheese)

Emmental or Emmentaler is a cheese from Switzerland. It is sometimes known as Swiss cheese in North America, Australia and New Zealand, although Swiss cheese does not always imply Emmentaler....

 and Limburger

Limburger cheese

Limburger is a cheese that originated during the 19th century in the historical Duchy of Limburg, which is now divided among modern-day Belgium, Germany, and Netherlands. The cheese is especially known for its pungent odor commonly compared to body odor....

.