Bacterial Surface-Ripened (Smear) Cheeses

Ardö, Ylva; Berthier, Françoise; Hartmann, Katja; Eugster, Elisabeth; Fröhlich-Wyder, Marie-Therese; Jakob, Ernst; Wechsler, Daniel (2018). Bacterial Surface-Ripened (Smear) Cheeses In: Papademas, Photis; Bintsis, Thomas (eds.) Global cheesemaking technology : cheese quality and characteristics (pp. 397-414). Hoboken: Wiley 10.1002/9781119046165.ch10

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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.

Item Type:

Book Section (Encyclopedia Article)


School of Agricultural, Forest and Food Sciences HAFL > Consumer-focused Food Production


Ardö, Ylva;
Berthier, Françoise;
Hartmann, Katja;
Eugster, Elisabeth0000-0002-9183-5462;
Fröhlich-Wyder, Marie-Therese;
Jakob, Ernst;
Wechsler, Daniel;
Papademas, Photis and
Bintsis, Thomas


S Agriculture > SF Animal culture
T Technology > T Technology (General)








David Zimmer

Date Deposited:

28 Aug 2019 16:25

Last Modified:

18 Dec 2020 13:29

Publisher DOI:


Uncontrolled Keywords:

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


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