Nieheimer

In today's world, Nieheimer has become a topic of great relevance and interest to society in general. Whether due to its impact on history, its influence on popular culture, its importance in the scientific field, or any other reason, Nieheimer continues to be a topic that captures people's attention and curiosity. For this reason, it is essential to fully explore and understand all aspects related to Nieheimer, in order to appreciate its true value and meaning in the current context. In this article, we will delve into the fascinating world of Nieheimer, exploring its history, development, impact and relevance in modern society.

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. ^ a b c d e f United States Department of Agriculture (1949). Agriculture Handbook. U.S. Department of Agriculture. p. 84. Retrieved 8 April 2021.
  2. ^ a b c 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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