Dorothy FarrarCut cheese
Cheese is classified as semi-hard cheese if its water content in the fat-free cheese mass is between 54 and 63 percent. If the value is below or above, one speaks of soft or hard cheese.
Here’s what you should know about sliced cheese
Sliced cheese actually got its name because of its very good sliceability, which results from the firm yet flexible consistency. This depends on the maturing time, which is usually between one and two months for semi-hard cheese. The longer the cheese matures, the lower its water content and the more intense and savory its taste.
The best-known representatives are Edam, Tilsiter, Leerdamer and Appenzell. If a type of semi-hard cheese matures for several months, as is often the case with Gouda, it is referred to as semi-hard semi-hard cheese that can no longer be distinguished from hard cheese. On the other hand, very short-ripened, mild varieties such as Esrom or Roquefort are counted among the semi-hard semi-hard cheeses.
The basis for most cheeses made in Europe is cow’s milk. This applies above all to Central and Northern Europe, whose manufacturing centers are in the Netherlands and Switzerland. In southern Europe, on the other hand, sheep’s or goat’s milk is often used, which in principle already provides a more intense taste.
To protect against dehydration, only very few semi-hard cheeses have a natural rind today. Most of the cheeses are now surrounded by a layer of wax that cannot be eaten. The gas carbon dioxide is responsible for the holes in the cheese, which is produced during the ripening phase but cannot escape.
importance to health
Sliced cheese is one of the foods that should be on the menu every day. Cheese promotes the building of muscle mass and contains amino acids that play a major role in cell renewal .
Furthermore, the calcium it contains strengthens the structure of teeth and bones and supports their formation. Regular consumption of semi-hard cheese is therefore particularly recommended for children and pregnant women. Even osteoporosis can be demonstrably stopped by regularly and plentifully consuming calcium-rich cheese. 100 grams are enough to cover the daily requirement for bone-strengthening calcium.
However, since the fat content (in the dry matter) of sliced cheese is almost 50 percent, attention should also be paid to the total intake of animal fats. Excessive combination with meat, sausage or eggs can significantly increase cholesterol levels , promote high blood pressure and cause migraine attacks .
Ingredients & nutritional values
In addition to calcium, sliced cheese contains a lot of sodium, magnesium and folic acid. Traces of several vitamins can also be found. However, they are of little importance in terms of nutritional physiology. The situation is similar with carbohydrates and roughage, which are virtually non-existent in semi-hard cheese.
| Calories and nutrients (per 100g) | ||
| kilocalories/kilojoules | 256 kcal/ 1070 kj | |
| protein | 27,36 g | |
| carbohydrates | 0,00 g | |
| Fett | 16,00 g | |
| Water | 50,83 g | |
| fiber | 0,00 g | |
| Vitamin B5 | 401 µg | |
| Vitamin E | 415 µg | |
intolerances
If you have an intolerance to lactose, you should be careful when buying and consuming semi-hard cheese. Lactose (milk sugar) is broken down during the cheese’s ripening period and converted into harmless lactic acid.
As the length of maturation increases, the amount of remaining lactose also decreases. Ideally, this is completely broken down and the semi-hard cheese is edible even with an intolerance. Well-known varieties are Gouda, Appenzeller, Parmesan and mountain cheese.
Shopping and kitchen tips
Semi-hard cheese is commercially available in a wide variety of variations, shapes and degrees of ripeness. In recent years, the number of varieties with flavoring additives such as herbs, nuts, tomato or chili has risen sharply.
Sliced cheese is best stored in humid ambient air at a temperature of around 5 degrees Celsius. The vegetable compartment of the refrigerator is ideal for this. Individual discs should be wrapped in paper beforehand. For large pieces, it’s best to wrap them in a damp cloth soaked in salt water. This prevents drying out.
The semi-hard cheese unfolds its full aroma when it is taken out of the refrigerator about half an hour before consumption. In general, however, such high temperatures should be avoided.
Sliced cheese needs air to breathe. Wrapping in foil and storing in plastic containers and under cheese domes should be avoided. Any mold spots can be removed over a large area.
preparation tips
First and foremost, semi-hard cheese is served in its pure form. It serves as a topping for a wide variety of breads and rolls , ends up on the buffet table as a cheese platter or cheese hedgehog or is grated and diced in salads .
Depending on the consistency, semi-hard cheese is also perfect for oven dishes. Gratins, casseroles or pizzas are only completed with it. In Switzerland, on the other hand, it is popular on its own in cheese fondue.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.