Nieheimer sauermilchkäse

Nieheimer is a sour milk cheese made using cow's milk and named after Nieheim, a town in Höxter district in North Rhine-Westphalia, Germany.[1] It is prepared from curds that are first formed into a cake form and aged for around five to eight days.[1][2] After this time, the cakes are broken down into smaller pieces, salt and caraway seeds are added, and the pieces are then covered with straw while drying.[1] Milk or beer is also sometimes added at this time.[1] After being flavored, the cheese is then placed into casks that are packed with layers of hops and further ripened.[1][3] Nieheimer is prepared without the use of rennet.[4]

It is a firm cheese that may even be hard at times, has a "yellowish to gray-green" colored rind, has a 28% fat content, and is sometimes purveyed covered with hop leaves.[2] It is commonly grated or shaved when being used.[2]

In some areas, Nieheimer is referred to informally as "hop cheese", although hop cheese itself is a different type of cheese.[1]

See also

References

  1. 1 2 3 4 5 6 United States Department of Agriculture (1949). Agriculture Handbook. Agriculture Handbook. U.S. Department of Agriculture. p. 84. Retrieved 8 April 2021.
  2. 1 2 3 Sicard, T. (2020). A Field Guide to Cheese: How to Select, Enjoy, and Pair the World's Best Cheeses. Artisan. p. 108. ISBN 978-1-57965-975-2. Retrieved 9 April 2021.
  3. ↑ Dairy Industries. United Trade Press. 1957. p. 192. Retrieved 9 April 2021.
  4. ↑ Ensrud, B. (1981). The Pocket Guide to Wine and Cheese. New Orchard Editions. p. 82. ISBN 978-1-85079-021-1. Retrieved 9 April 2021.
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