Nieheimer cheese is a sour milk cheese from the Nieheim. Since beginning 19. Century it was manufactured by agricultural enterprises, in order to make the milk durable. In former times there was several dozen of manufacturing enterprises, but exists today only more only one. In the meantime nearly forgotten, he became again more well-known by the tourism.

For production one leaves milk sour, heats her up afterwards on 50 "°C, whereby quark sets off. This is hung up in a material bag for drying. Then the mass husbands is placed and in a wood form to maturing against a warm place. Finally it is kneaded with salt and and converted depending upon ripe duration either to hand cheese, cook cheese or to hard, durable friction cheese.

Nieheim aligns every two years a large cheese market.

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