<p>List of Contributors xxv</p> <p>Preface xxix</p> <p><b>Part I 1<br /> 1 The History of Cheese 3<br /> </b><i>Paul S. Kindstedt</i></p> <p>1.1 Introduction 3</p> <p>1.2 Origins of Cheese 3</p> <p>1.3 Cheese in Antiquity 7</p> <p>1.4 Cheese in the Middle Ages and Renaissance 10</p> <p>1.5 Cheese in the Modern Era 12</p> <p>References 14</p> <p><b>2 From Micelle to Melt: The Influence of Calcium on Physico-chemical Properties of Cheese 20<br /> </b><i>Darren R. Cooke and Paul L.H. McSweeney</i></p> <p>2.1 Introduction 20</p> <p>2.2 Calcium Equilibrium in Bovine Milk 21</p> <p>2.3 Calcium Equilibrium in Cheese 25</p> <p>2.4 The Influence of Calcium on Cheese Rheology and Functionality 31</p> <p>2.5 Conclusions 40</p> <p>References 40</p> <p><b>3 Cheese Flavour Development and Sensory Characteristics 45<br /> </b><i>Kieran Kilcawley and Maurice O’Sullivan</i></p> <p>3.1 Introduction 45</p> <p>3.2 Biochemical Pathways Involved in Cheese Flavour 46</p> <p>3.3 Sensory Methods 58</p> <p>3.4 Data Analysis, Chemometrics and Preference Mapping 63</p> <p>3.5 Conclusion 63</p> <p>References 64</p> <p><b>4 Cheese Microbial Ecology and Safety 71<br /> </b><i>Antonia Picon</i></p> <p>4.1 Introduction 71</p> <p>4.2 Source of Microorganisms in Cheese 71</p> <p>4.3 Factors Influencing the Growth of Microorganisms in Cheese 72</p> <p>4.4 Cheese Microbiota 72</p> <p>4.5 Cheese Pathogens 77</p> <p>4.6 Other Risks of Microbial Origin 81</p> <p>4.7 Growth and Survival of Bacterial Pathogens in Cheese 82</p> <p>4.8 Procedures to Improve Cheese Safety 84</p> <p>4.9 Conclusions and Future Trends 89</p> <p>References 89</p> <p><b>5 Cheeses with Protected Land- and Tradition-Related Labels: Traceability and Authentication 100<br /> </b><i>Luiz Javier R. Barron, Noelia Aldai, Mailo Virto and Mertxe de Renobales</i></p> <p>5.1 Introduction: Protected Land- and Tradition-Related Labels 100</p> <p>5.2 Traceability 103</p> <p>5.3 Authentication: What Should Be Authenticated? 103</p> <p>5.4 Innovation, Modern Technologies and Traditional Cheeses 112</p> <p>5.5 Conclusions 113</p> <p>Acknowledgements 113</p> <p>References 113</p> <p><b>6 An Overview of the Cheesemaking Process 120<br /> </b><i>Thomas Bintsis and Photis Papademas</i></p> <p>6.1 Introduction 120</p> <p>6.2 Milk Types and Composition 121</p> <p>6.3 Raw Milk Quality for Cheesemaking 123</p> <p>6.4 Additives in Cheese Milk 126</p> <p>6.5 Milk Standardisation 127</p> <p>6.6 Treatments of Raw Milk for Cheesemaking 127</p> <p>6.7 Acidification 129</p> <p>6.8 Coagulation 131</p> <p>6.9 Post-Coagulation Processes 132</p> <p>6.10 Control of Cheesemaking Steps 136</p> <p>6.11 Cheese Maturation 136</p> <p>6.12 Adjunct Cultures and Acceleration of the Maturation Process 137</p> <p>6.13 Packaging 138</p> <p>6.14 Main Cheese Categories 140</p> <p>References 152</p> <p><b>7 Traditional Wooden Equipment Used for Cheesemaking and Their Effect on Quality 157<br /> </b><i>Giuseppe Licitra, Margherita Caccamo, Florence Valence and Sylvie Lortal</i></p> <p>7.1 Introduction to Traditional Cheeses 157</p> <p>7.2 Traditional Equipment 158</p> <p>7.3 Biofilms of Wooden Vats 161</p> <p>7.4 Wooden Shelves 163</p> <p>7.5 Legislation Concerning Wood in Contact with Milk or Cheeses 164</p> <p>7.6 Cleaning Systems 165</p> <p>7.7 Safety Assessment 167</p> <p>7.8 Conclusions 168</p> <p>References 169</p> <p><b>Part II 173</b></p> <p>Introduction 175</p> <p>Cheeses from Argentina 175</p> <p>Acknowledgements 175</p> <p>References 176</p> <p>Cheeses from Cyprus 176</p> <p>Reference 177</p> <p>Cheeses from Denmark 177</p> <p>References 178</p> <p>Cheeses from France 178</p> <p>Cheeses from Germany 179</p> <p>Cheeses from Greece 180</p> <p>Reference 181</p> <p>Cheeses from Italy 181</p> <p>Cheeses from Malta 183</p> <p>Cheeses from the Netherlands 183</p> <p>Cheeses from Portugal 184</p> <p>Cheeses from Serbia 185</p> <p>References 186</p> <p>Cheeses from Slovakia 186</p> <p>Cheeses from Spain 187</p> <p>Acknowledgements 188</p> <p>Cheeses from Sweden 188</p> <p>References 189</p> <p>Cheeses from Switzerland 190</p> <p>Acknowledgements 190</p> <p>Cheeses from Turkey 191</p> <p>References 192</p> <p>Cheeses from the United Kingdom 192</p> <p><b>1 Extra-Hard Cheeses 194<br /> </b><i>Giuseppe Licitra, Erica R. Hynes, Maria Cristina Perotti, Carina V. Bergamini, Elisabeth Eugster-Meier, Marie-Therese Fröhlich-Wyder, Ernst Jakob and Daniel Wechsler</i></p> <p>1.1 Parmigiano Reggiano PDO – Italy 194</p> <p>1.2 Reggianito Cheese – Argentina 197</p> <p>Acknowledgements 199</p> <p>1.3 Sbrinz PDO – Switzerland 199</p> <p>References 201</p> <p><b>2 Hard Cheeses 204<br /> </b><i>Katja Hartmann, Giuseppe Licitra, Elisabeth Eugster-Meier, Marie-Therese Fröhlich-Wyder, Ernst Jakob, Daniel Wechsler, Jean L. Maubois, Kimon-Andreas G. Karatzas, Thomas Bintsis, Efstathios Alichanidis, Maria Belén López Morales, Françoise Berthier, İrem Uzunsoy, Barbaros Özer and Ylva Ardö</i></p> <p>2.1 Allgäu Mountain Cheese – Germany 204</p> <p>2.2 Asiago PDO – Italy 206</p> <p>2.3 Berner Alpkäse PDO and Berner Hobelkäse PDO – Switzerland 210</p> <p>2.4 Cantal PDO – France 213</p> <p>2.5 Cheddar – United Kingdom 214</p> <p>2.6 Cheshire – United Kingdom 216</p> <p>2.7 Fiore Sardo PDO – Italy 218</p> <p>2.8 Graviera Kritis PDO – Greece 220</p> <p>2.9 Idiazabal PDO – Spain 222</p> <p>2.10 Kefalograviera PDO – Greece 224</p> <p>2.11 Kefalotyri – Greece 226</p> <p>2.12 Le Gruyère PDO – Switzerland 228</p> <p>2.13 Ossau Iraty PDO – France 230</p> <p>2.14 Tête de Moine PDO, Fromage de Bellelay – Switzerland 233</p> <p>2.15 Tulum Cheese –Turkey 235</p> <p>2.16 Västerbottensost – Sweden 237</p> <p>2.17 Würchwitzer Mite Cheese – Germany 239</p> <p>References 241</p> <p><b>3 Semi-hard Cheeses 247<br /> </b><i>Elisabeth Eugster-Meier, Marie-Therese Fröhlich-Wyder, Ernst Jakob, Daniel Wechsler , Maria Belén López Morales, Giuseppe Licitra, Françoise Berthier, Photis Papademas, Ylva Ardö, Tânia G. Tavares, F. Xavier Malcata, Zorica Radulovic and Jelena Miocinovic</i></p> <p>3.1 Appenzeller ® – Switzerland 247</p> <p>3.2 Arzúa-Ulloa PDO – Spain 250</p> <p>3.3 Castelmagno PDO – Italy 253</p> <p>3.4 Comté PDO – France 256</p> <p>3.5 Flaouna Cheese – Cyprus 259</p> <p>3.6 Formaggio di Fossa di Sogliano PDO – Italy 260</p> <p>3.7 Havarti – Denmark 263</p> <p> </p> <p>3.8 Herrgård – Sweden 264</p> <p>3.9 Mahón-Menorca PDO – Spain 267</p> <p>3.10 Majorero PDO – Spain 269</p> <p>3.11 Manchego PDO – Spain 271</p> <p>3.12 Murcia al Vino PDO – Spain 274</p> <p>3.13 Präst – Sweden 276</p> <p>3.14 Raclette du Valais PDO – Switzerland 278</p> <p>3.15 Raclette Suisse ® -Switzerland 280</p> <p>3.16 San Simón da Costa PDO-Spain 282</p> <p>3.17 Svecia PGI – Sweden 285</p> <p>3.18 Serpa – Portugal 286</p> <p>3.19 Sombor Cheese – Serbia 289</p> <p>3.20 Tuma Persa PDO – Italy 291</p> <p>References 293</p> <p><b>4 Soft Cheeses (with Rennet) 301<br /> </b><i>Maria Belén López Morales, Thomas Bintsis, Efstathios Alichanidis, Karol Herian, Paul Jelen, Erica R. Hynes, Maria Cristina Perotti, Carina V. Bergamini, Everaldo Attard , Anthony Grupetta, Stefania Carpino, Tânia G. Tavares and F. Xavier Malcata</i></p> <p>4.1 Afuega΄l Pitu PDO – Spain 301</p> <p>4.2 Anevato PDO – Greece 304</p> <p>4.3 Bryndza – Slovakia 305</p> <p>4.4 Cremoso – Argentina 307</p> <p>Acknowledgements 309</p> <p>4.5 Galotyri PDO – Greece 310</p> <p>4.6 Kopanisti PDO – Greece 311</p> <p>4.7 Maltese Ġbejna – Malta 312</p> <p>4.8 Serra da Estrela PDO – Portugal 316</p> <p>4.9 Torta del Casar PDO – Spain 319</p> <p>References 321</p> <p><b>5 Dutch-Type Cheeses 326<br /> </b><i>Eva-Maria Düsterhöft, Wim Engels and Thom Huppertz</i></p> <p>5.1 Edam Cheese – The Netherlands 326</p> <p>5.2 Gouda – The Netherlands 329</p> <p>5.3 Hollandse Geitenkaas (Dutch Goat’s Cheese) PGI – The Netherlands 332</p> <p>References 334</p> <p><b>6 Swiss-Type Cheeses (Propionic Acid Cheeses) 336<br /> </b><i>Katja Hartmann, Elisabeth Eugster-Meier, Marie-Therese Fröhlich-Wyder, Ernst Jakob, Daniel Wechsler, Ylva Ardö, Eva-Maria Düsterhöft, Wim Engels, Thom Huppertz, Erica R. Hynes, Maria Cristina Perotti and Carina V. Bergamini</i></p> <p>6.1 Allgäu Emmental PDO – Germany 336</p> <p>6.2 Emmentaler PDO – Switzerland 338</p> <p>6.3 Grevé – Sweden 340</p> <p>6.4 Maasdammer – The Netherlands 342</p> <p>6.5 Pategrás Cheese – Argentina 344</p> <p>Acknowledgements 346</p> <p>References 346</p> <p><b>7 White-Brined Cheeses 349<br /> </b><i>Thomas Bintsis, Efstathios Alichanidis, İrem Uzunsoy, Barbaros Özer, Photis Papademas, Zorica Radulovic and Jelena Miocinovic</i></p> <p>7.1 Batzos PDO – Greece 349</p> <p>7.2 Beyaz Peynir – Turkey 351</p> <p>7.3 Feta PDO – Greece 353</p> <p>7.4 Halitzia – Cyprus 356</p> <p>7.5 Halloumi – Cyprus 357</p> <p>7.6 Mihalıç – Turkey 359</p> <p>7.7 Sjenica – Serbia 361</p> <p>7.8 Urfa – Turkey 363</p> <p>References 365</p> <p><b>8 Pasta-Filata Cheeses 368<br /> </b><i>Giuseppe Licitra, Zorica Radulovic, Jelena Miocinovic, İrem Uzunsoy, Barbaros Özer, Thomas Bintsis, Efstathios Alichanidis, Karol Herian and Paul Jelen</i></p> <p>8.1 Caciocavallo Podolico PDO – Italy 368</p> <p>8.2 Kachkaval (Kačkavalj) – Serbia 370</p> <p>8.3 Kashar (Kaşar Peyniri) – Turkey 372</p> <p>8.4 Kasseri PDO – Greece 374</p> <p>8.5 Mozzarella di Bufala Campana PDO – Italy 376</p> <p>8.6 Parenica – Slovakia 379</p> <p>8.7 Provolone Valpadana PDO – Italy 382</p> <p>8.8 Ragusano PDO – Italy 383</p> <p>8.9 Vastedda della Valle del Belìce PDO – Italy 386</p> <p>References 389</p> <p><b>9 Mould Surface-Ripened Cheeses 392<br /> </b><i>Katja Hartmann and Jean L. Maubois</i></p> <p>9.1 Altenburger Goat Cheese PDO – Germany 392</p> <p>9.2 Camembert de Normandie PDO – France 394</p> <p>References 395</p> <p><b>10 Bacterial Surface-Ripened (Smear) Cheeses 397<br /> </b><i>Ylva Ardö, Françoise Berthier, Katja Hartmann, Elisabeth Eugster-Meier , Marie-Therese Fröhlich-Wyder*, Ernst Jakob and Daniel Wechsler</i></p> <p>10.1 Danbo – Denmark 397</p> <p>10.2 Epoisses PDO – France 399</p> <p>10.3 Esrom PGI – Denmark 401</p> <p>10.4 Hohenheim Trappisten – Germany 403</p> <p>10.5 Maroilles PDO – France 404</p> <p>10.6 Reblochon PDO – France 407</p> <p>10.7 Vacherin Mont-d’Or PDO – Switzerland 409</p> <p>References 412</p> <p><b>11 Blue-Veined Cheeses 415<br /> </b><i>Maria Belén López Morales, Ylva Ardö, Françoise Berthier, Kimon-Andreas G. Karatzas and Thomas Bintsis</i></p> <p>11.1 Cabrales PDO – Spain 415</p> <p>11.2 Danablu PGI – Denmark 418</p> <p>11.3 Fourme d’Ambert PDO – France 420</p> <p>11.4 Fourme de Montbrison PDO – France 420</p> <p>11.5 Gamonedo PDO – Spain 423</p> <p>11.6 Roquefort PDO – France 426</p> <p>11.7 Stilton PDO – United Kingdom 429</p> <p>References 432</p> <p><b>12 Acid-Coagulated Cheeses 436<br /> </b><i>Katja Hartmann, Françoise Berthier and Giuseppe Licitra</i></p> <p>12.1 Acid Curd (Harzer) – Germany 436</p> <p>12.2 Crottin de Chavignol PDO – France 438</p> <p>12.3 Quark – Germany 441</p> <p>12.4 Robiola di Roccaverano PDO – Italy 442</p> <p>References 444</p> <p><b>13 Whey Cheeses (Heat Coagulated) 446<br /> </b><i>Photis Papademas, Thomas Bintsis, Efstathios Alichanidis and Ylva Ardö</i></p> <p>13.1 Anari – Cyprus 446</p> <p>13.2 Anthotyros – Greece 447</p> <p>13.3 Manouri PDO – Greece 449</p> <p>13.4 Mesost and Messmör – Sweden 450</p> <p>References 451</p> <p>Index 453</p>