Bacterial surface-ripened (smear) cheeses

Ylva Ardö; Françoise Berthier; Katja Hartmann; Elisabeth Eugster-Meier; Marie Therese Fröhlich-Wyder; Ernst Jakob; Daniel Wechsler

doi:10.1002/9781119046165.ch10

Bacterial surface-ripened (smear) cheeses

Ylva Ardö, Françoise Berthier, Katja Hartmann, Elisabeth Eugster-Meier, Marie Therese Fröhlich-Wyder^*, Ernst Jakob, Daniel Wechsler

^*Corresponding author af dette arbejde

1 Citationer (Scopus)

Abstract

Danbo is mainly produced industrially at several dairy plants, and it is the most popular cheese in Denmark. Danbo is pale yellow and has a closed texture with small round eyes and a soft consistency that permits slicing with a thin wire. Epoisses PDO is a soft cheese, acid coagulated and harbouring a smear rind. It is manufactured exclusively in the delimitated area from full-fat cow's milk, which is mostly pasteurized. Epoisses is a red-smear soft cheese obtained after milk acid coagulation. Esrom PGI is made from pasteurised cow's milk, and the main part of the produced cheeses is exported. The flavour of this cheese is mild, acidic and aromatic with clear notes of surface ripening that become more and more dominant as the cheese ages. Hohenheim Trappisten cheese belongs to the group of semi-hard cheeses. The flavour of this is mild and slightly sour.

Originalsprog	Engelsk
Titel	Global Cheesemaking Technology : Cheese Quality and Characteristics
Redaktører	Photis Papademas, Thomas Bintsis
Antal sider	18
Forlag	Wiley
Publikationsdato	15 sep. 2017
Sider	397-414
ISBN (Trykt)	9781119046158
DOI	https://doi.org/10.1002/9781119046165.ch10
Status	Udgivet - 15 sep. 2017

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10.1002/9781119046165.ch10

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abstract = "Danbo is mainly produced industrially at several dairy plants, and it is the most popular cheese in Denmark. Danbo is pale yellow and has a closed texture with small round eyes and a soft consistency that permits slicing with a thin wire. Epoisses PDO is a soft cheese, acid coagulated and harbouring a smear rind. It is manufactured exclusively in the delimitated area from full-fat cow's milk, which is mostly pasteurized. Epoisses is a red-smear soft cheese obtained after milk acid coagulation. Esrom PGI is made from pasteurised cow's milk, and the main part of the produced cheeses is exported. The flavour of this cheese is mild, acidic and aromatic with clear notes of surface ripening that become more and more dominant as the cheese ages. Hohenheim Trappisten cheese belongs to the group of semi-hard cheeses. The flavour of this is mild and slightly sour.",

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T1 - Bacterial surface-ripened (smear) cheeses

AU - Ardö, Ylva

AU - Berthier, Françoise

AU - Hartmann, Katja

AU - Eugster-Meier, Elisabeth

AU - Fröhlich-Wyder, Marie Therese

AU - Jakob, Ernst

AU - Wechsler, Daniel

PY - 2017/9/15

Y1 - 2017/9/15

N2 - Danbo is mainly produced industrially at several dairy plants, and it is the most popular cheese in Denmark. Danbo is pale yellow and has a closed texture with small round eyes and a soft consistency that permits slicing with a thin wire. Epoisses PDO is a soft cheese, acid coagulated and harbouring a smear rind. It is manufactured exclusively in the delimitated area from full-fat cow's milk, which is mostly pasteurized. Epoisses is a red-smear soft cheese obtained after milk acid coagulation. Esrom PGI is made from pasteurised cow's milk, and the main part of the produced cheeses is exported. The flavour of this cheese is mild, acidic and aromatic with clear notes of surface ripening that become more and more dominant as the cheese ages. Hohenheim Trappisten cheese belongs to the group of semi-hard cheeses. The flavour of this is mild and slightly sour.

AB - Danbo is mainly produced industrially at several dairy plants, and it is the most popular cheese in Denmark. Danbo is pale yellow and has a closed texture with small round eyes and a soft consistency that permits slicing with a thin wire. Epoisses PDO is a soft cheese, acid coagulated and harbouring a smear rind. It is manufactured exclusively in the delimitated area from full-fat cow's milk, which is mostly pasteurized. Epoisses is a red-smear soft cheese obtained after milk acid coagulation. Esrom PGI is made from pasteurised cow's milk, and the main part of the produced cheeses is exported. The flavour of this cheese is mild, acidic and aromatic with clear notes of surface ripening that become more and more dominant as the cheese ages. Hohenheim Trappisten cheese belongs to the group of semi-hard cheeses. The flavour of this is mild and slightly sour.

KW - Danbo

KW - Epoisses PDO

KW - Esrom PGI

KW - Hohenheim Trappisten cheese

KW - Maroilles PDO

KW - Reblochon PDO

KW - Vacherin Mont-d'Or PDO

U2 - 10.1002/9781119046165.ch10

DO - 10.1002/9781119046165.ch10

M3 - Book chapter

SN - 9781119046158

SP - 397

EP - 414

BT - Global Cheesemaking Technology

A2 - Papademas, Photis

A2 - Bintsis, Thomas

PB - Wiley

ER -

Bacterial surface-ripened (smear) cheeses

Abstract

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