Bacterial surface-ripened (smear) cheeses

Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskningfagfællebedømt

  • Ardö, Ylva Margareta
  • Françoise Berthier
  • Katja Hartmann
  • Elisabeth Eugster-Meier
  • Marie Therese Fröhlich-Wyder
  • Ernst Jakob
  • Daniel Wechsler

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.

OriginalsprogEngelsk
TitelGlobal Cheesemaking Technology : Cheese Quality and Characteristics
RedaktørerPhotis Papademas, Thomas Bintsis
Antal sider18
ForlagWiley
Publikationsdato2018
Sider397-414
ISBN (Trykt)9781119046158
DOI
StatusUdgivet - 2018

ID: 213957901