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 for this work

1 Citation (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.

Original language	English
Title of host publication	Global Cheesemaking Technology : Cheese Quality and Characteristics
Editors	Photis Papademas, Thomas Bintsis
Number of pages	43
Publisher	Wiley
Publication date	15 Sept 2017
Pages	204-246
ISBN (Print)	9781119046158
DOIs	https://doi.org/10.1002/9781119046165.ch2
Publication status	Published - 15 Sept 2017

Keywords

Allgau mountain cheese
Asiago PDO
Berner Alpkase PDO
Berner Hobelkase PDO
Cantal cheese
Cheddar cheese
Cheshire cheese

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10.1002/9781119046165.ch2

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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. In P. Papademas, & T. Bintsis (Eds.), Global Cheesemaking Technology: Cheese Quality and Characteristics (pp. 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. in P Papademas & T Bintsis (eds), Global Cheesemaking Technology: Cheese Quality and Characteristics. Wiley, pp. 204-246. https://doi.org/10.1002/9781119046165.ch2

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Hard cheeses

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Keywords

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