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Cheese from United States
Liederkranz is a small, soft American cow-milk cheese ripened by a surface smear, like a mild Limburger. In the 1953 USDA account, pasteurised milk is set at about 86 °F, the curd is dipped into perforated forms, dry-salted and cured at about 45 °F for 3–4 weeks. 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). Lactic starter and Red-slime surface bacteria do most of the fermenting.
| Main step | 21–28 daysReported[usda-hb54] | Cure with a surface smear |
|---|---|---|
| Temperature | 7 °CReported[usda-hb54] | Cure with a surface smear |
| Whole cow milk, pasteurised[usda-hb54] |
| Starter and rennet[usda-hb54] |
| Dry salt[usda-hb54] |
| Starter: lactic starter; surface smear organisms |
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 an American smear-ripened cheese, close to a mild Limburger but smaller and softer, cured cold for only 3–4 weeks.
Every number is labelled with how it is known. How this atlas is made
Emil Frey, a Swiss cheesemaker, created it in 1891 in Monroe, New York, and named it after a singing club. Production moved to Van Wert, Ohio, in 1926; Borden bought the company in 1929. Production stopped in 1985 and was revived in 2010 in Wisconsin.
