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|Title:||Semi-hard cheeses||Authors:||Eugster-Meier, Elisabeth
Morales, Maria Belén López
Tavares, Tânia G.
Xavier, Malcata F.
|Keywords:||Appenzeller;Arzua-Ulloa PDO;Castelmagno PDO;Comte PDO;Flaouna cheese;Fossa cheese;Galician cheese;Mahón-Menorca||Category:||Animal and Dairy Science||Field:||Agricultural Sciences||Issue Date:||27-Oct-2017||Publisher:||Wiley||Source:||Global cheesemaking technology : cheese quality and characteristics, 2017, Pages, 247-300||DOI:||https://doi.org/10.1002/9781119046165.ch3||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.||URI:||http://ktisis.cut.ac.cy/handle/10488/12620||ISBN:||9781119046165||Rights:||© 2018 John Wiley & Sons, Ltd.||Type:||Book Chapter|
|Appears in Collections:||Κεφάλαια βιβλίων/Book chapters|
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