• A semi-hard, cooked curd, slicing cheese made from raw or pasteurized cows’ milk inoculated with Lactobacillus and curdled with rennet. They are cast in large rounds or loaf shapes, dry-salted and ripened for a month whilst being regularly washed with brine, then matured for 5 months. The paste is creamy-yellow with a mild and delicate flavour and numerous small holes. It is suitable for cooking and melting as well as for slicing. Made in many Central European countries. Contains 45 to 50 per cent water, and 10 to 30 per cent fat.