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Book Chapter

Swiss-Type Varieties

  • Steffen C
  • Eberhard P
  • Bosset J
  • et al.
Springer US, (1999), 83-110
DOI: 10.1007/978-1-4615-2800-5_3
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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...

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Steffen, C., Eberhard, P., Bosset, J. O., & Ruegg, M. (1999). Swiss-Type Varieties. In Cheese: Chemistry, Physics and Microbiology (pp. 83–110). Springer US. https://doi.org/10.1007/978-1-4615-2800-5_3

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