SEMI-HARD CHEESES

SEMI-HARD CHEESES

Semi-hard cheeses have a harder consistency and a stronger flavour compared to soft cheeses, due to a longer ageing process (up to six months). The moisture content of semi-hard cheeses is between 35% and 45%.

Sacco System produces and distributes a wide range of cultures, rennet and/or solutions for the production of semi-hard cheeses, particularly for Asiago, Montasio, Fontal, Latteria, Casera, Caciotta, Edam, Gouda, Saint Paulin, Reblochon, Raclette, Bra, Branzi, Formai de Mut, Cheddar, Monte Veronese, Raschera, and Italian and Dutch pressed cheeses, in particular for Fontina solutions for brine and rennet


    • Related Articles

    • LACTIC ACID BACTERIA FOR NATURAL PROTECTION OF SEMI-HARD CHEESES

      4Protection is a Sacco line of lactic acid bacteria to protect products from the development of unwanted microorganisms. 4Protection cultures are composed of 100% natural lactic acid bacteria that help to maintain the structural and sensory ...

    • HARD CHEESES WITH SACCO CULTURES

      Hard cheeses are products with a relatively low water content (around 35%) and a very intense flavour derived from a long ageing process (from three months to three years). Hard cheeses include Emmental, aged Pecorino, Gruyère, Parmesan and Grana ...

    • CLASSIFICATION OF HARD CHEESES

      Which cheeses are classified as hard cheeses: Cheddar Pecorino Gruyere Grana Padano Emmenthal Why are they called hard cheeses? A hard cheeses is one where much of the moisture is removed from the curd during the cheesemaking process. A range of ...

    • CHEESES AROUND THE WORLD - A GUIDE TO THE TASTIEST DELIGHTS

      Cheeses Around the World: An Introduction to Global Delights Cheese is a beloved food that has been enjoyed by people all around the world for centuries. Each country has its own unique cheese-making traditions, resulting in a wide array of flavors, ...

    • LACTIC ACID BACTERIA FOR NATURAL PROTECTION OF HARD AND EXTRA HARD CHEESES

      4Protection is a Sacco line of lactic acid bacteria to protect products from the development of unwanted microorganisms. 4Protection cultures are composed of 100% natural lactic acid bacteria that help to maintain the structural and sensory ...