Hard cheeses

Katja Hartmann; Giuseppe Licitra; Elisabeth Eugster-Meier; Marie Therese Fröhlich-Wyder; Ernst Jakob; Daniel Wechsler; Jean L. Maubois; Kimon-Andreas G. Karatzas; Thomas Bintsis; Efstathios Alichanidis; Maria Belén López Morales; Françoise Berthier; Írem Uzunsoy; Barbaros Özer; Ylva Ardö

doi:10.1002/9781119046165.ch2

Hard cheeses

Katja Hartmann^*, Giuseppe Licitra, Elisabeth Eugster-Meier, Marie Therese Fröhlich-Wyder, Ernst Jakob, Daniel Wechsler, Jean L. Maubois, Kimon-Andreas G. Karatzas, Thomas Bintsis, Efstathios Alichanidis, Maria Belén López Morales, Françoise Berthier, Írem Uzunsoy, Barbaros Özer, Ylva Ardö

^*Corresponding author af dette arbejde

1 Citationer (Scopus)

Abstract

This chapter presents various hard cheeses, such as Allgau Mountain cheese, Berner Alpkase Protected Designation of Origin (PDO) and Berner Hobelkase PDO, and Cheddar and explores its types, method of manufacture and relevant research. Allgau mountain cheese is a traditional and popular cheese from the Allgau region in Germany and is manufactured from raw cow's milk. Berner Alpkase PDO is a full-fat hard cheese made from raw cow's milk. For the production of Berner Hobelkase PDO cheese wheels, Berner Alpkase cheeses with good storage quality are washed at the age of 6-8 months and further dry-ripened up to a minimum age of 18 months. Cantal cheese is the third Appellation d'Origine Controlee cheese in France, with a yearly production of 14,707 tonnes. Cheddar cheese is the most consumed cheese in the world, originating from Somerset around the late twelfth century. Cheshire cheese is mentioned in the Domesday Book at the end of the eleventh century.

Originalsprog	Engelsk
Titel	Global Cheesemaking Technology : Cheese Quality and Characteristics
Redaktører	Photis Papademas, Thomas Bintsis
Antal sider	43
Forlag	Wiley
Publikationsdato	15 sep. 2017
Sider	204-246
ISBN (Trykt)	9781119046158
DOI	https://doi.org/10.1002/9781119046165.ch2
Status	Udgivet - 15 sep. 2017

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10.1002/9781119046165.ch2

Citationsformater

Hartmann, K., Licitra, G., Eugster-Meier, E., Fröhlich-Wyder, M. T., Jakob, E., Wechsler, D., Maubois, J. L., Karatzas, K.-A. G., Bintsis, T., Alichanidis, E., Morales, M. B. L., Berthier, F., Uzunsoy, Í., Özer, B., & Ardö, Y. (2017). Hard cheeses. I P. Papademas, & T. Bintsis (red.), Global Cheesemaking Technology: Cheese Quality and Characteristics (s. 204-246). Wiley. https://doi.org/10.1002/9781119046165.ch2

Hartmann, K, Licitra, G, Eugster-Meier, E, Fröhlich-Wyder, MT, Jakob, E, Wechsler, D, Maubois, JL, Karatzas, K-AG, Bintsis, T, Alichanidis, E, Morales, MBL, Berthier, F, Uzunsoy, Í, Özer, B & Ardö, Y 2017, Hard cheeses. i P Papademas & T Bintsis (red), Global Cheesemaking Technology: Cheese Quality and Characteristics. Wiley, s. 204-246. https://doi.org/10.1002/9781119046165.ch2

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abstract = "This chapter presents various hard cheeses, such as Allgau Mountain cheese, Berner Alpkase Protected Designation of Origin (PDO) and Berner Hobelkase PDO, and Cheddar and explores its types, method of manufacture and relevant research. Allgau mountain cheese is a traditional and popular cheese from the Allgau region in Germany and is manufactured from raw cow's milk. Berner Alpkase PDO is a full-fat hard cheese made from raw cow's milk. For the production of Berner Hobelkase PDO cheese wheels, Berner Alpkase cheeses with good storage quality are washed at the age of 6-8 months and further dry-ripened up to a minimum age of 18 months. Cantal cheese is the third Appellation d'Origine Controlee cheese in France, with a yearly production of 14,707 tonnes. Cheddar cheese is the most consumed cheese in the world, originating from Somerset around the late twelfth century. Cheshire cheese is mentioned in the Domesday Book at the end of the eleventh century.",

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author = "Katja Hartmann and Giuseppe Licitra and Elisabeth Eugster-Meier and Fr{\"o}hlich-Wyder, {Marie Therese} and Ernst Jakob and Daniel Wechsler and Maubois, {Jean L.} and Karatzas, {Kimon-Andreas G.} and Thomas Bintsis and Efstathios Alichanidis and Morales, {Maria Bel{\'e}n L{\'o}pez} and Fran{\c c}oise Berthier and {\'I}rem Uzunsoy and Barbaros {\"O}zer and Ylva Ard{\"o}",

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doi = "10.1002/9781119046165.ch2",

language = "English",

isbn = "9781119046158",

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AU - Eugster-Meier, Elisabeth

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AU - Jakob, Ernst

AU - Wechsler, Daniel

AU - Maubois, Jean L.

AU - Karatzas, Kimon-Andreas G.

AU - Bintsis, Thomas

AU - Alichanidis, Efstathios

AU - Morales, Maria Belén López

AU - Berthier, Françoise

AU - Uzunsoy, Írem

AU - Özer, Barbaros

AU - Ardö, Ylva

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N2 - This chapter presents various hard cheeses, such as Allgau Mountain cheese, Berner Alpkase Protected Designation of Origin (PDO) and Berner Hobelkase PDO, and Cheddar and explores its types, method of manufacture and relevant research. Allgau mountain cheese is a traditional and popular cheese from the Allgau region in Germany and is manufactured from raw cow's milk. Berner Alpkase PDO is a full-fat hard cheese made from raw cow's milk. For the production of Berner Hobelkase PDO cheese wheels, Berner Alpkase cheeses with good storage quality are washed at the age of 6-8 months and further dry-ripened up to a minimum age of 18 months. Cantal cheese is the third Appellation d'Origine Controlee cheese in France, with a yearly production of 14,707 tonnes. Cheddar cheese is the most consumed cheese in the world, originating from Somerset around the late twelfth century. Cheshire cheese is mentioned in the Domesday Book at the end of the eleventh century.

AB - This chapter presents various hard cheeses, such as Allgau Mountain cheese, Berner Alpkase Protected Designation of Origin (PDO) and Berner Hobelkase PDO, and Cheddar and explores its types, method of manufacture and relevant research. Allgau mountain cheese is a traditional and popular cheese from the Allgau region in Germany and is manufactured from raw cow's milk. Berner Alpkase PDO is a full-fat hard cheese made from raw cow's milk. For the production of Berner Hobelkase PDO cheese wheels, Berner Alpkase cheeses with good storage quality are washed at the age of 6-8 months and further dry-ripened up to a minimum age of 18 months. Cantal cheese is the third Appellation d'Origine Controlee cheese in France, with a yearly production of 14,707 tonnes. Cheddar cheese is the most consumed cheese in the world, originating from Somerset around the late twelfth century. Cheshire cheese is mentioned in the Domesday Book at the end of the eleventh century.

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KW - Berner Alpkase PDO

KW - Berner Hobelkase PDO

KW - Cantal cheese

KW - Cheddar cheese

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Hard cheeses

Abstract

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