Food Chemistry

10.2 Dairy Products 531

Table 10.30.Cheese Varieties

Unripened Cheeses (F:<10–70, T: 39–44, R: unripened)

Quark. Neuchâtel, Petit Suisse, Demi Sel, Cottage Cheese
Schichtkäse (layers of different fat content)
Rahm-, Doppelrahmfrischkäse, Demi Suisse, Gervais, Carré-frais, Cream Cheese
Mozzarella (plastic curd by heating to> 60 ◦C within the whey), Scamorze

Ripened Cheese

Hard Cheeses (F: 30–50, T: 58–63, R: 2–8 M)

Chester, Cheddar, Cheshire, Cantal
Emmental, Alpkäse, Bergkäse, Gruyère, Herrgωrdskäse, Samsoe
Gruyère (Greyerzer), l’Emmental française, Beaufort, Gruyère de Comte
Parmigiano-Reggiano (granular structure, very hard, grating type), Grana, Bagozzo, Sbrinz
Provolone (plastic curd by heating to> 60 ◦C in the whey: Pasta filata),
Cacciocavallo

Slicing Cheeses (F: 30–60, T: 44–57, R: 3–5 W)

Edam, Geheimratskäse, Brotkäse, Molbo, Thybo Gouda, Fynbo, Naribo
Pecorino (from ewe’s milk), Aunis Brinsenkäse
Port Salut, St. Paulin, Esrom, Jerome, Deutscher Trappistenkäse
Tilsiter, Appenzeller, Danbo, Steppenkäse, Svecia-Ost

Semi-solid slicing Cheeses (F: 30–40, T: 44–55, R: 3–5 W)

Butterkäse, Italico, Bel Paese, Klosterkäse
Roquefort (from ewe’s milk), Bleu d’Auvergne, Bresse Bleu, Bleu du Haut-Jura, Gorgonzola, Stracchino,
Stilton, Blue Dorset, Blue Cheese, Danablue
Steinbuscher
Weiψlacker, Bierkäse

Soft Cheeses (F: 20–60, T 35–52, R: 2 W)

Chevre (from goat’s milk), Chevret, Chevretin, Nicolin, Cacciotta, Rebbiola,
Pinsgauer Käse
Brie, Le Coulommiers
Camembert, veritable Camembert, Petit Camembert
Limburger, Backsteinkäse, Allgäuer Stangenkäse
Münsterkäse, Mainauer, Mondseer, Le Munster, Gérômè
Pont l’Eveque, Angelot, Maroilles
Romadour, Kümmelkäse, Weinkäse, Limburger

Low-fat Cheeses (F:<10, T: 35, R: 1–2 W)

Harzer Käse, Mainzer Käse (ripened withBact. linens, different cocci and yeasts)
Handkäse, Korbkäse, Stangenkäse, Spitzkäse (ripened withBact. linens, different
cocci and yeasts, or withPenicillium camemberti), Gamelost

Cooking cheese (from Cottage Cheese by heating with
emulsifying agents, F:<10 60)
aRelated types are grouped together. For the classes average values are given for

• fat content in the dry matter: F (%)


• dry matter: T(%)


• ripening time: R in months (M) or weeks (W).