Semi-hard cheeses

Elisabeth Eugster-Meier; Marie Therese Fröhlich-Wyder; Ernst Jakob; Daniel Wechsler; Maria Belén López Morales; Giuseppe Licitra; Françoise Berthier; Photis Papademas; Ylva Ardö; Tânia G. Tavares; F. Xavier Malcata; Zorica Radulovic; Jelena Miocinovic

doi:10.1002/9781119046165.ch3

Semi-hard cheeses

Elisabeth Eugster-Meier^*, Marie Therese Fröhlich-Wyder, Ernst Jakob, Daniel Wechsler, Maria Belén López Morales, Giuseppe Licitra, Françoise Berthier, Photis Papademas, Ylva Ardö, Tânia G. Tavares, F. Xavier Malcata , Zorica Radulovic, Jelena Miocinovic

^*Corresponding author af dette arbejde

1 Citationer (Scopus)

Abstract

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.

Originalsprog	Engelsk
Titel	Global Cheesemaking Technology : Cheese Quality and Characteristics
Redaktører	Photis Papademas, Thomas Bintsis
Antal sider	54
Forlag	Wiley
Publikationsdato	15 sep. 2017
Sider	247-300
ISBN (Trykt)	9781119046158
DOI	https://doi.org/10.1002/9781119046165.ch3
Status	Udgivet - 15 sep. 2017

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10.1002/9781119046165.ch3

Citationsformater

Eugster-Meier, E., Fröhlich-Wyder, M. T., Jakob, E., Wechsler, D., Morales, M. B. L., Licitra, G., Berthier, F., Papademas, P., Ardö, Y., Tavares, T. G., Malcata , F. X., Radulovic, Z., & Miocinovic, J. (2017). Semi-hard cheeses. I P. Papademas, & T. Bintsis (red.), Global Cheesemaking Technology: Cheese Quality and Characteristics (s. 247-300). Wiley. https://doi.org/10.1002/9781119046165.ch3

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abstract = "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 Mah{\'o}n-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.",

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doi = "10.1002/9781119046165.ch3",

language = "English",

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AU - Eugster-Meier, Elisabeth

AU - Fröhlich-Wyder, Marie Therese

AU - Jakob, Ernst

AU - Wechsler, Daniel

AU - Morales, Maria Belén López

AU - Licitra, Giuseppe

AU - Berthier, Françoise

AU - Papademas, Photis

AU - Ardö, Ylva

AU - Tavares, Tânia G.

AU - Malcata , F. Xavier

AU - Radulovic, Zorica

AU - Miocinovic, Jelena

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N2 - 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.

AB - 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.

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KW - Arzua-Ulloa PDO

KW - Castelmagno PDO

KW - Comte PDO

KW - Flaouna Cheese

KW - Fossa cheese

KW - Galician cheese

KW - Mahón-Menorca

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Semi-hard cheeses

Abstract

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