Semi-hard cheeses

• Type: Chapter or Part of a Book
• Date: 2017

Authors

Eugster Meier, E (Author) Other; Fröhlich Wyder, MT (Author) Other; Jakob, E (Author) Other; Wechsler, D (Author) Other; Morales, MBL (Author) Other; Licitra, G (Author) Other; Berthier, F (Author) Other; Papademas, P (Author) Other; Ardö, Y (Author) Other; Tavares, TG (Author) FEUP; Xavier, MF (Author) Other; Radulovic, Z (Author) Other; Miocinovic, J (Author) Other

Book

Title: Global Cheesemaking Technology: Cheese Quality and Characteristics

Pages: 247-300

ISBN: 978-111904616-5

Publisher: John Wiley & Sons

Indexing

Scopus - 1 Citation

Other information

Authenticus ID: P-00P-20Z

DOI: 10.1002/9781119046165.ch3

Abstract (EN): This chapter reviews various semi-hard cheeses, such as Appenzeller, Arzua-Ulloa Protected Designation of Origin (PDO), Castelmagno PDO, Comte PDO and Flaouna Cheeses, and explores its type, description and sensory characteristics, method of manufacture, and relevant research. Appenzeller is a semi-hard cheese which is very popular for its unmistakable spicy flavour produced through the application of a herbal brine during ripening. Arzua-Ulloa cheese is one of the most important Galician cheeses. Castelmagno PDO is a pressed semi-hard cheese. Flaouna is a Cyprus traditional cheese that is produced during Easter. The Fossa cheese from Sogliano received the PDO recognition in 2009. Herrgard cheese is the most popular cheese in Sweden. The Mahón-Menorca variety is a half-fat to full-fat pressed cheese which varied from semi-hard to hard cheese according to its ripening time. Full-fat pressed cheese made from Majorero goat's milk which varied from semi-hard to hard cheese, according to its ripening time.

Language: English

Type (Professor's evaluation): Scientific