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]
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