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Article: Smear-ripened sheep milk cheeses have potential.
- Article from:
- Emerging Food R&D Report
- Article date:
- June 1, 2008
CopyrightCOPYRIGHT 2008 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Brick and limburger are two popular examples of smear-ripened cheeses made from cow's milk. A smear-ripened cheese is one whose surface is smeared with a bacterial broth during the ripening period. When you eat a smear-ripened cheese, the edges near the rind usually taste somewhat moldy, though nothing as pungent as a veined cheese.
Scientists at the University of Wisconsin wanted to see if other milks could be used to make a smear-ripened cheese after several cheesemakers told them of problems they encountered trying to produce a smear-ripened sheep milk cheese. The cheesemakers reported that it was difficult to get the smear organisms to grow on the surface of ...