Hayaloglu A.A.Farkye N.Y.2024-08-042024-08-04201197801237440299780123744074https://doi.org/10.1016/B978-0-12-374407-4.00507-0https://hdl.handle.net/11616/92188Herbs, spices, vegetables, and other condiments are essentially flavoring agents that are added to cheese to diversify cheese flavor for commercial purposes. These additives also give cheese some color and improve presentation and attractiveness of cheese to consumers. Because they are often solid products that are administered as powders or comminuted size-reduced particles, they are most often added after whey drainage and stirred into the curd for uniform mixing. However, some cheeses are encrusted with the herbs or spices while others are ripened under the herbs. The flavoring agents must be of excellent microbiological quality and must not introduce undesirable microorganisms to cheese to influence the desirable background and unique flavor of the base cheese. Common herbs/spices and other flavors added to cheeses include red and green peppers (paprika, habanero, chipotle, jalapeño, cayenne), black peppercorns, horseradish, thyme, cloves, cumin, caraway, parsley, tarragon, nutmeg, basil, onion/garlic, and sundried tomatoes. Other flavors include liquid and natural smoke, soot/ashes, beer, wine, and nuts like almonds and walnuts. Levels of the additives are typically less than 1% of the curd. However, higher levels have been added to some cheeses. © 2011 Elsevier Ltd All rights reserved.eninfo:eu-repo/semantics/closedAccessCheeseFlavored cheeseHerbSpiceBook Chapter78378910.1016/B978-0-12-374407-4.00507-02-s2.0-84902359770N/A