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North European Varieties of Cheese

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Cheese: Chemistry, Physics and Microbiology

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 produced in different regions of Scandinavia.1 Cheese was produced primarily from cultured milk, but renneted milk was also used.

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References

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Reference

  1. Nielsen, E. Waagner & Finnson, J., 1968. Ladelund Elevforenings Årsskrift 1968 ,p. 18.

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Author information

Authors and Affiliations

  1. Danish Dairy Board, Aarhus, Denmark

    Hanne Werner

  2. Department of Dairy and Food Science, Royal Veterinary and Agricultural University, Copenhagen, Denmark

    E. Waagner Nielsen

  3. Swedish Dairies Association R & D, Lund, Sweden

    Ylva Ardö

  4. Norwegian Dairies Research Centre, Voll, Norway

    Arnfinn Rage

  5. Agricultural Research Centre, Food Research Institute, Jokioinen, Finland

    Veijo Antila

Authors
  1. Hanne Werner
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  2. E. Waagner Nielsen
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  3. Ylva Ardö
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  4. Arnfinn Rage
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  5. Veijo Antila
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Editor information

Editors and Affiliations

  1. Department of Food Chemistry, University College, Cork, Ireland

    P. F. Fox

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© 1999 Aspen Publishers, Inc.

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Werner, H., Nielsen, E.W., Ardö, Y., Rage, A., Antila, V. (1999). North European Varieties of Cheese. In: Fox, P.F. (eds) Cheese: Chemistry, Physics and Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2800-5_8

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  • DOI: https://doi.org/10.1007/978-1-4615-2800-5_8

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-0-8342-1339-5

  • Online ISBN: 978-1-4615-2800-5

  • eBook Packages: Springer Book Archive

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