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 for this work

1 Citation (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.

Original language	English
Title of host publication	Global Cheesemaking Technology : Cheese Quality and Characteristics
Editors	Photis Papademas, Thomas Bintsis
Number of pages	18
Publisher	Wiley
Publication date	15 Sept 2017
Pages	397-414
ISBN (Print)	9781119046158
DOIs	https://doi.org/10.1002/9781119046165.ch10
Publication status	Published - 15 Sept 2017

Keywords

Danbo
Epoisses PDO
Esrom PGI
Hohenheim Trappisten cheese
Maroilles PDO
Reblochon PDO
Vacherin Mont-d'Or PDO

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10.1002/9781119046165.ch10

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title = "Bacterial surface-ripened (smear) cheeses",

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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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

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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

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DO - 10.1002/9781119046165.ch10

M3 - Book chapter

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SP - 397

EP - 414

BT - Global Cheesemaking Technology

A2 - Papademas, Photis

A2 - Bintsis, Thomas

PB - Wiley

ER -

Bacterial surface-ripened (smear) cheeses

Abstract

Keywords

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