Semi-hard cheese
Semi-hard cheeses are a group of cheeses that are mostly eaten straight. The taste spectrum of the "semi-hard sliced cheese" is the broadest - it ranges from mild to very strong or even spicy. With a dry matter content, they are somewhere between semi-hard and soft cheese . With a water content in the fat-free cheese mass of more than 61 to 69%, however, some types of cheese groups are similar , so that a purely sensory classification is difficult. The ripening period can be three weeks (e.g. butter cheese - mild to slightly sour) or nine months (white lacquer - very piquant to spicy).
The most important representatives are:
Individual evidence
- ↑ Cheese Ordinance (last version from December 2010) (PDF; 97 kB)
- ^ Aid booklet "Cheese", ISBN 3-8308-0592-6