CheesiPedia

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Lüneberg is a cow’s-milk cheese made in mountain valleys in Vorarlberg in western Austria. Cheesemaking was introduced into this region from Switzerland; copper kettles and Swiss-type presses are used to make Lüneberg cheese. Milk is coloured with saffron and warmed to around 90°F; enough rennet is added to coagulate in 20 to 30 minutes. The [...]

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Tyrolean grey cheese is a very strong cheese with a viscous, grey or black core. It is made in the Zillertal, Austria. It is extremely low in fat (around 0.5%), yet it has a powerful penetrating smell.