Eugster E., Fröhlich-Wyder M. T., Jakob E., Wechsler D., López M.B., Licitra G., Berthier F., Papademas P., Ardö Y., Tavares T. , Malcata F.X., Radulovic Z. , Miocinovic J.
Semi-hard Cheeses.
In: Global Cheesemaking Technology. Publ. Photis Papademas & Thomas Bintsis, John Wiley & Sons UK. 2018, 247-300.
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.
