Please use this identifier to cite or link to this item: https://ktisis.cut.ac.cy/handle/10488/12620
Title: Semi-hard cheeses
Authors: Eugster-Meier, 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 
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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