Lüneberg, made from cow's-milk in mountain valleys of Vorarlberg in western Austria. Cheese making was introduced into this region from Switzerland. Special cheese making process is used for this cheese. In this process Safron is added into the milk and is warmed around 90°F. Then it is poured into Copper kettles and Swiss-type presses. After around 30 minutes, it is cut into pieces and then heated to122°F. It is then placed into cloths, for further formation of cheese. Finally cheeses are salted on the surface and rubbed and washed occasionally while curing.