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Book Chapter

North European Varieties of Cheese

  • Werner H
  • Nielsen E
  • Ardö Y
  • et al.
Springer US, (1999), 245-262
DOI: 10.1007/978-1-4615-2800-5_8
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Abstract

Little is known about the characteristics of the cheeses produced until the 16th century in the Nordic countries, Finland, Sweden, Norway, Iceland and Denmark. However, reports exist from the 17th and 18th centuries on considerable variations in the quality of cheese...

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Werner, H., Nielsen, E. W., Ardö, Y., Rage, A., & Antila, V. (1999). North European Varieties of Cheese. In Cheese: Chemistry, Physics and Microbiology (pp. 245–262). Springer US. https://doi.org/10.1007/978-1-4615-2800-5_8

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