Semi-hard Cheeses
| Autor: | Elisabeth, Eugster‐meier, Marie‐therese, Fröhlich‐wyder, Ernst, Jakob, Daniel, Wechsler, Maria, Belén, López, Morales, Licitra, Giuseppe, Françoise, Berthier, Papademas, Photis, Ylva, Ardö, Tavares, Tânia G., Xavier Malcata, F., Zorica, Radulovic, Jelena, Miocinovic. |
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| Rok vydání: | 2017 |
| Předmět: |
2. Zero hunger
Agricultural Sciences Arzua-Ulloa PDO 0402 animal and dairy science Flaouna Cheese 04 agricultural and veterinary sciences Biology 040401 food science 040201 dairy & animal science Castelmagno PDO 0404 agricultural biotechnology Comte PDO Galician cheese Fossa cheese Animal and Dairy Science Appenzeller Cheese | Cheeses | Control cheese Mahón-Menorca |
| Zdroj: | Global Cheesemaking Technology Global Cheesemaking Technology: Cheese Quality and Characteristics |
| DOI: | 10.1002/9781119046165.ch3 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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