TY  - CHAP
AU  - Eugster-Meier, E.
AU  - Fröhlich-Wyder, M.-T.
AU  - Jakob, E.
AU  - Wechsler, D.
AU  - Morales, M.B.L.
AU  - Licitra, G.
AU  - Berthier, F.
AU  - Papademas, Photis
AU  - Ardö, Y.
AU  - Tavares, T.G.
AU  - Xavier, M.F.
AU  - Radulović, Zorica
AU  - Miočinović, Jelena
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4501
AB  - 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.
PB  - Wiley-IEEE Press
T2  - Global Cheesemaking Technology: Cheese Quality and Characteristics
T1  - Semi-hard cheeses
EP  - 300
SP  - 247
DO  - 10.1002/9781119046165.ch3
ER  - 

@inbook{
author = "Eugster-Meier, E. and Fröhlich-Wyder, M.-T. and Jakob, E. and Wechsler, D. and Morales, M.B.L. and Licitra, G. and Berthier, F. and Papademas, Photis and Ardö, Y. and Tavares, T.G. and Xavier, M.F. and Radulović, Zorica and Miočinović, Jelena",
year = "2017",
abstract = "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.",
publisher = "Wiley-IEEE Press",
journal = "Global Cheesemaking Technology: Cheese Quality and Characteristics",
booktitle = "Semi-hard cheeses",
pages = "300-247",
doi = "10.1002/9781119046165.ch3"
}

Eugster-Meier, E., Fröhlich-Wyder, M.-T., Jakob, E., Wechsler, D., Morales, M.B.L., Licitra, G., Berthier, F., Papademas, P., Ardö, Y., Tavares, T.G., Xavier, M.F., Radulović, Z.,& Miočinović, J.. (2017). Semi-hard cheeses. in Global Cheesemaking Technology: Cheese Quality and Characteristics
Wiley-IEEE Press., 247-300.
https://doi.org/10.1002/9781119046165.ch3

Eugster-Meier E, Fröhlich-Wyder M, Jakob E, Wechsler D, Morales M, Licitra G, Berthier F, Papademas P, Ardö Y, Tavares T, Xavier M, Radulović Z, Miočinović J. Semi-hard cheeses. in Global Cheesemaking Technology: Cheese Quality and Characteristics. 2017;:247-300.
doi:10.1002/9781119046165.ch3 .

Eugster-Meier, E., Fröhlich-Wyder, M.-T., Jakob, E., Wechsler, D., Morales, M.B.L., Licitra, G., Berthier, F., Papademas, Photis, Ardö, Y., Tavares, T.G., Xavier, M.F., Radulović, Zorica, Miočinović, Jelena, "Semi-hard cheeses" in Global Cheesemaking Technology: Cheese Quality and Characteristics (2017):247-300,
https://doi.org/10.1002/9781119046165.ch3 . .