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Cheese from United States
Liederkranz is a small, soft American cow-milk cheese ripened by a surface smear, like a very mild Limburger. In the 1953 USDA account, pasteurised milk with starter is set with rennet at about 86 °F, the curd is dipped into perforated forms, dry-salted and cured at about 45 °F for 3–4 weeks while surface organisms ripen it from the outside in.
| Whole cow milk, pasteurised | [usda-hb54] |
| Starter and rennet | [usda-hb54] |
| Dry salt | [usda-hb54] |
| Starter | starter added to the pasteurised milk; surface organisms ripen the cheese |
Total time across the recorded steps: 21 days – 28 days
What changes: Starter and rennet go into pasteurised milk at about 30 °C
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Liederkranz is a small, soft American cow-milk cheese ripened by a surface smear, like a very mild Limburger. In the 1953 USDA account, pasteurised milk with starter is set with rennet at about 86 °F, the curd is dipped into perforated forms, dry-salted and cured at about 45 °F for 3–4 weeks while surface organisms ripen it from the outside in. Made in 5 steps over 21 days – 28 days. The longest step, cure with a surface smear, takes 21–28 days (Sanders G.P. 1953) and runs at 7 °C (Sanders G.P. 1953).
| Main step | 21–28 daysReported[usda-hb54] | Cure with a surface smear |
|---|---|---|
| Temperature | 7 °CReported[usda-hb54] | Cure with a surface smear |
Liederkranz is an American smear-ripened cheese, close to a mild Limburger but smaller and softer, cured cold for only 3–4 weeks.
In the 1953 USDA account the milk is pasteurised and the cheeses are cured cold, at about 45 °F. The same account calls the cheeses rather perishable; they hold 54 % moisture and were wrapped in tinfoil for sale.
Every number is labelled with how it is known. How this atlas is made
Emil Frey, a Swiss cheesemaker at the Monroe Cheese Company in Monroe, New York, developed it after two years of trials and named it after a New York singing society. The company announced its move to Van Wert, Ohio, in January 1926. A 1928 USDA bulletin records it as made at Van Wert under copyright. Production stopped in 1985 after a bacterial contamination.
