Is sliced cheese simply sliced cheese?

Many people think that sliced cheese is simply cheese in slices. This is not quite true. Sliced Emmental, for example, is a hard cheese and not a semi-hard cheese. This is because the popular sliced cheese is a group of cheeses in its own right. Although it is particularly easy to slice, it is also mainly available at the cheese counter as a loaf or block. The water content is around 54 to 63 % in the fat-free cheese mass. It is usually produced in the three-quarter fat to cream stage. Cow's milk is most frequently used for production. However, especially in southern countries such as Spain, it is also made from sheep's milk or goat's milk. The cheese is also available with different rinds, such as a natural rind, red smear or a wax coating that protects the cheese from drying out.

Sliced cheese has an ideal, smooth and juicy consistency for a wide range of uses. It is not too hard and not too soft and is easy to slice. It is therefore particularly popular as a snack between meals. This cheese is perfect for pure enjoyment between meals, as slices for snacks, for breakfast, as a snack or simply as a topping on a sandwich or toast. But it is also indispensable in cooking. Thanks to its melting properties, pleasant flavour and low water content, this cheese is also perfect for gratinating gratins. It is even perfect as a flavoursome fondue cheese. It is also used in numerous recipes in the form of cheese cubes to flavour salads.

Sliced cheese contains many important milk components. These make a valuable contribution to a balanced and healthy diet. Like many cheese specialities, it is healthy in moderation and a very good source of protein. A semi-hard cheese such as Almdammer has around 26 g of protein per 100 grams of cheese. The protein is important for building and renewing cells and also for building muscle. Sliced cheese also contains calcium. By the way: the higher the fat content, the more calories it contains. For example, 100g of GOLDSTEIG Almdammer cheese contains 345 kcal and 27g of fat.

Semi-hard cheese is the perfect cheese for slicing and is particularly popular in Europe due to its versatility. Well-known examples of this type include Almdammer, Edam, Tilsiter, Gouda, Maasdamer, Appenzeller, Butterkäse or a Spanish Ibérico (made from cow's, goat's and sheep's milk) or Turkish Kaşar (made from goat's or sheep's milk). Cheeses of this type should be stored at around 6 degrees. There are also many free varieties from this cheese group that do not have to adhere to all the regulations for the standard varieties. However, their water content in the fat-free cheese mass should be between 54 and 63%. Free varieties include cheeses that have been flavoured with pepper or paprika, for example.