Sliced cheese

Sliced cheeses (such as Edam, Allgäuer Tilsiter or Raclette) are produced, like all sweet-milk cheeses, using rennet or rennet substitutes. With a moisture content of 54–63% in the fat-free dry matter, they feel firm yet remain moist and supple, and their flavours range from mild to robust in the case of red-smear varieties. With a maturation period of around four weeks to three months, sliced cheeses mature more quickly than hard cheeses (hard cheese) – as a result, they contain more water than hard cheeses, making them softer and easier to cut. Their natural rind is sometimes additionally coated with paraffin or cling film to protect the cheese from drying out.