Semi-hard cheese
Semi-hard cheese is a Swiss type of cheese . According to Art. 52 Para. 2 VLtH , matured cheese is divided into the following firmness levels according to the water content in fat-free cheese (wff):
a. 'extra hard' up to 500 g / kg;
b. 'hard' more than 500 to 540 g / kg;
c. 'semi-hard' more than 540 to 650 g / kg;
d. 'soft' more than 650 g / kg.
This classification has nothing to do with the fat content in dry matter . In Germany there is a different classification according to different criteria. Swiss semi-hard cheese can best be compared with German semi-hard cheese . Semi-hard cheese is made from pasteurized milk or raw milk, maturing time is 3 to 6 months. Examples: Raclette , Appenzeller , Tilsiter , Tête de Moine , Vacherin fribourgeois , mountain cheese .