Semi-hard Cheeses

Eugster, Elisabeth; Fröhlich-Wyder, Marie-Therese; Jakob, Ernst; Wechsler, Daniel; Morales, Maria Belén López; Licitra, Giuseppe; Berthier, Françoise; Papademas, Photis; Ardö, Ylva; Tavares, Tânia G.; Xavier Malcata, F.; Radulovic, Zorica; Miocinovic, Jelena (2018). Semi-hard Cheeses In: Global cheesemaking technology : cheese quality and characteristics (pp. 247-300). Hoboken: Wiley 10.1002/9781119046165.ch3

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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.

Item Type:	Book Section (Encyclopedia Article)
Division/Institute:	School of Agricultural, Forest and Food Sciences HAFL > Consumer-focused Food Production
Name:	Eugster, Elisabeth0000-0002-9183-5462; Fröhlich-Wyder, Marie-Therese; Jakob, Ernst; Wechsler, Daniel; Morales, Maria Belén López; Licitra, Giuseppe; Berthier, Françoise; Papademas, Photis; Ardö, Ylva; Tavares, Tânia G.; Xavier Malcata, F.; Radulovic, Zorica and Miocinovic, Jelena
Subjects:	S Agriculture > SF Animal culture T Technology > T Technology (General)
ISBN:	978-1-119-04615-8
Publisher:	Wiley
Language:	English
Submitter:	Simon Lutz
Date Deposited:	22 Jul 2019 10:43
Last Modified:	18 Dec 2020 13:28
Publisher DOI:	10.1002/9781119046165.ch3
Uncontrolled Keywords:	Appenzeller; Arzua‐Ulloa PDO; Castelmagno PDO; Comte PDO; Flaouna Cheese; Fossa cheese; Galician cheese; Mahón‐Menorca
URI:	https://arbor.bfh.ch/id/eprint/7895