The Nieheim region has been known for its low-fat sour milk cheese made from cow's milk since the beginning of the 19th century. The local landscape, characterized by "Flechthecken" (wattle hedges), provided a specific flavor. Special plants like hops grew along the edges of these hazelnut hedges, which were woven with willow branches. These gave the cow's milk a unique aroma. In the past, the cheese was wrapped in hop leaves to dry.

Salt stops the ripening process

The low-fat sour milk curd is lightly beaten and then left to ripen for three to five days. Salt is added to the cheese to stop the ripening process. Characteristically, Nieheim cheese does not have a white core and does not ripen from the inside out as is usually the case. It is seasoned with caraway before the mixture is processed into hand cheese.

Tart, delicately acidic and piquant

Nieheim cheese tastes spicy and tart, delicately acidic, sharp, and piquant. Depending on the seasoning, a distinct note of caraway can be tasted. Despite its low fat content of 1%, it possesses many nuances of flavor. Small, round wheels of cheese have a golden-yellow color and weigh exactly 35 g. Nieheim cheese has a firm consistency and is suitable for grating. It is popularly known as "Reibekäse" (grating cheese).

This cheese specialty may only be produced in Nieheim in the Höxter district in East Westphalia-Lippe.

An interesting article about Nieheim cheese can be found on the Slow Food Initiative website.