Nieheimer

Nieheimer is a type of cheese originating from the town of Nieheim, located in the district of Höxter, in North Rhine-Westphalia, Germany. It is a traditional, handcrafted cheese that has been produced in the region for centuries.

History

The production of Nieheimer cheese dates back to the 13th century. The cheese was traditionally made by farmers in the region during the winter months when milk production was high. The cheese was then stored and aged, providing a source of nutrition during the leaner summer months.

Production

Nieheimer cheese is made from raw, unpasteurized cow's milk. The milk is curdled using traditional rennet, and the curds are then cut, cooked, and pressed into molds. The cheese is then aged for a minimum of two months, during which it develops a firm, crumbly texture and a rich, tangy flavor.

Characteristics

Nieheimer cheese is characterized by its distinctive flavor, which is both tangy and slightly sweet. The cheese has a firm, crumbly texture and a pale yellow color. It is typically sold in small, round wheels weighing approximately 1 kilogram.

Culinary Uses

Nieheimer cheese is versatile and can be used in a variety of dishes. It is often served on its own, accompanied by bread and fruit, or used in cooking, where it melts well and adds a rich, tangy flavor to dishes.

See Also

• List of German cheeses
• Cheese
• Nieheim