Semi-hard cheeses
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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 |
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Title of host publication | Global Cheesemaking Technology : Cheese Quality and Characteristics |
Editors | Photis Papademas, Thomas Bintsis |
Number of pages | 54 |
Publisher | Wiley |
Publication date | 2018 |
Pages | 247-300 |
ISBN (Print) | 9781119046158 |
DOIs | |
Publication status | Published - 2018 |
- Appenzeller, Arzua-Ulloa PDO, Castelmagno PDO, Comte PDO, Flaouna Cheese, Fossa cheese, Galician cheese, Mahón-Menorca
Research areas
ID: 213865361