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Swiss-Type Varieties

  • C. Steffen
  • P. Eberhard
  • J. O. Bosset
  • M. Rüegg

Abstract

There is no internationally recognized definition of Swiss-type cheeses that differentiates them from other varieties. Swiss-type cheeses have round regular eyes which vary in size from medium to large (Fig. 1). The body and texture correspond to those of hard or semi-hard cheeses. Swiss-type cheeses were originally manufactured in the Emmen valley in Switzerland, their precursors were mountain cheeses1. Emmentaler is probably the best-known Swiss-type cheese and is frequently referred to simply as ‘Swiss cheese’. Gruyère and Appenzeller are other Swiss cheeses belonging to the Swiss-type group.

Keywords

Lactic Acid Lactic Acid Bacterium Propionic Acid Acid Fermentation Carbon Dioxide Production 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1993

Authors and Affiliations

  • C. Steffen
    • 1
  • P. Eberhard
    • 1
  • J. O. Bosset
    • 1
  • M. Rüegg
    • 1
  1. 1.Federal Dairy Research InstituteLiebefeld-BernSwitzerland

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