Hartmann K., Licitra G., Eugster-Meier E., Fröhlich-Wyder M. T., Jakob E., Wechsler D., Maubois J.L., Karatzas K.-A. G., Bintsis T., Alichanidis E., Lopez Morales M.B., Berthier F., Uzunsoy I., Özer B., Ardö Y.
Hard cheeses: cheese quality and characteristics.
Dans: Global Cheesemaking Technology. Ed. Photis Papademas and Thomas Bintsis, John Wiley & Sons, UK. 2018, 204-246.
This chapter presents various hard cheeses, such as Allgau Mountain cheese, Berner Alpkase Protected Designation of Origin (PDO) and Berner Hobelkase PDO, and Cheddar and explores its types, method of manufacture and relevant research. Allgau mountain cheese is a traditional and popular cheese from the Allgau region in Germany and is manufactured from raw cow's milk. Berner Alpkase PDO is a full-fat hard cheese made from raw cow's milk. For the production of Berner Hobelkase PDO cheese wheels, Berner Alpkase cheeses with good storage quality are washed at the age of 6-8 months and further dry-ripened up to a minimum age of 18 months. Cantal cheese is the third Appellation d'Origine Controlee cheese in France, with a yearly production of 14,707 tonnes. Cheddar cheese is the most consumed cheese in the world, originating from Somerset around the late twelfth century. Cheshire cheese is mentioned in the Domesday Book at the end of the eleventh century.