Speciality cheese covers a wide range of semi-hard, semi-soft and soft cheese types, typically small cheeses types, weighing from 300 g to 3.5 kg.
The SPC types are typically value-added cheese types produced in a multitude of varieties. Many of these cheeses, which are typically dessert cheese types, orginate in France and Southern Europe.
Many of these cheeses share similar characteristics:
- Smear-ripened cheese, such as St. Paulin, Muenster, Limburger and Havarti
- Blue veined-mould types, such as Roquefort, Stilton, Gorgonzola and Danablu
- White, salted cheese types, such as Feta, Domiati and fresh types such as Queso Fresco
Whatever the end-product, the manufacture of speciality and European pressed cheese involves the following main process stages:
- Milk treatment
- Starter culture addition
- Curd making
- Finishing and storage
Process Diagram and Benefits