A classification of cheese varieties exhibiting a relatively inelastic and unyielding texture like Cheddar and Swiss. Federal Standards of Identity state that firm cheeses have a maximum moisture content of 34% and a minimum milkfat content of 50%. Found on https://www.encyclo.co.uk/local/21633
A classification of cheese varieties exhibiting a relatively inelastic and unyielding texture like Cheddar and Swiss. Federal Standards of Identity state that firm cheeses have a maximum moisture content of 34% and a minimum milkfat content of 50%.