Lüneberg is a cow's-milk cheese made in mountain valleys in Vorarlberg in western Austria.
[1] Cheesemaking was introduced into this region from Switzerland; copper kettles and Swiss-type presses are used to make Lüneberg cheese.
[1] Milk is coloured with saffron and warmed to around 90 °F (32 °C); enough rennet is added to coagulate in 20 to 30 minutes.
[1] The curd is cut into pieces the size of hazelnuts and is heated, while stirring, to 122 °F (50 °C).
[1] When ripe, the cheese is said to be about midway in characteristics between Emmental and Limburger.