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 for this work

1 Citation (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.

Original language	English
Title of host publication	Global Cheesemaking Technology : Cheese Quality and Characteristics
Editors	Photis Papademas, Thomas Bintsis
Number of pages	54
Publisher	Wiley
Publication date	15 Sept 2017
Pages	247-300
ISBN (Print)	9781119046158
DOIs	https://doi.org/10.1002/9781119046165.ch3
Publication status	Published - 15 Sept 2017

Keywords

Appenzeller
Arzua-Ulloa PDO
Castelmagno PDO
Comte PDO
Flaouna Cheese
Fossa cheese
Galician cheese
Mahón-Menorca

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10.1002/9781119046165.ch3

Cite this

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. In P. Papademas, & T. Bintsis (Eds.), Global Cheesemaking Technology: Cheese Quality and Characteristics (pp. 247-300). Wiley. https://doi.org/10.1002/9781119046165.ch3

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AU - Licitra, Giuseppe

AU - Berthier, Françoise

AU - Papademas, Photis

AU - Ardö, Ylva

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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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Semi-hard cheeses

Abstract

Keywords

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