CONTINENTAL CHEESE AND OTHER SEMI HARD CHEESES TYPES:
THE CONTINENTAL EUROPEAN CHEESE TYPES ARE MAINLY SEMI HARD CHEESES.
TYPES CONTAINING NO, FEW OR ONLY ROUND EYES LIKE:
Gouda, Edam, Herrgaard, Norvegia, Samsoe, Danbo, Saint
Paulin, Raclette, Manchego, Prato, Cantal, Swiss Tilsit, Amarillo,
Edam, Tybo, Barra, etc.
BIG EYED BABY SWISS TYPES LIKE:
Maasdammer/Leerdammer, Jarlsberg, Greve, Svenbo, etc.
ALSO IRREGULAR EYED TYPES LIKE:
Tilsit, Havarti, Port Salut, Esrom, Wilstermarsch etc.
GENERAL CHARACTERISTICS:
This cheese segment is broad, in respect of the eye formation, but also with:
- Fat in dry matter from 10 to 60%
- Moisture content from 35 to 57% = Water content in fat-free cheese from 50
to 63%
- Salt content from 0,7 to 3,5%
- Closed rind, mostly pressed
- Salted, mostly in brine
- Natural rind, plastic coated, foil or waxed rind
- +/-ripening culture, may be washed of or not prior to final packaging
- Maturation time from 3 weeks to over a year
Attached you will find additional information.