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The KLOKSLAG Group is your partner in engineering, manufacturing and commissioning of production systems for (semi)hard as well as soft cheeses.
Hard and semi-hard cheese
The descriptions semi-hard and hard refer mainly to moisture content, not to texture. These cheeses actually include a broad range of textures, from semi-firm to very firm and from cheeses that are only weeks old to those aged up to several years.
Because these cheeses contain less moisture than the soft and soft-ripened types, they hold their shape much better.
Examples include Parmesan, Pecorino, Gouda, Edam and Maasdam.
Soft cheese
Also called fresh cheese, a category of cheeses with high moisture content. These cheeses must be consumed quickly; they are not made to age.
Examples include Cottage cheese, Feta and Mozzarella.
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