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Brined Cheese
Brined cheese, also sometimes referred to as pickled cheese for some varieties, is cheese that is matured in brine in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in warmer climates. Brined cheeses may be soft or hard, varying in moisture content and in colour and flavour according to the type of milk used. However, all are rindless and generally taste clean, salty and acidic when fresh, developing some piquancy when aged; most are white. Brine is used in the production of other cheeses, notably washed-rind cheeses, but the term is reserved for cheeses where maturation takes place while submerged in brine. List Brined cheese is widely produced and eaten in the Middle East and Mediterranean areas. Brined cheeses include: * Akkawi (Levant) * Balkánský sýr (Czechia and Slovakia) * Bryndza (Romania, Serbia, Slovakia, Ukraine, Russia) * Chechil (Armenia) * Cherni Vit (Bulgaria) * Domiati (Egypt) * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Brine Cheese 2
White is the lightest color and is achromatic (having no chroma). It is the color of objects such as snow, chalk, and milk, and is the opposite of black. White objects fully (or almost fully) reflect and scatter all the visible wavelengths of light. White on television and computer screens is created by a mixture of red, blue, and green light. The color white can be given with white pigments, especially titanium dioxide. In ancient Egypt and ancient Rome, priestesses wore white as a symbol of purity, and Romans wore white togas as symbols of citizenship. In the Middle Ages and Renaissance a white unicorn symbolized chastity, and a white lamb sacrifice and purity. It was the royal color of the kings of France as well as the flag of Bourbon Restoration in France, monarchist France from 1815 to July Revolution, 1830, and of the White movement, monarchist movement that opposed the Bolsheviks during the Russian Civil War (1917–1922). Greek temples and Roman temples were fa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Halloumi
Halloumi or haloumi is a cheese that originated in the Eastern Mediterranean. It is traditionally made from a mixture of goat milk and sheep's milk, and now, due to shortages, it increasingly contains cow's milk or milk from other animals such as buffalos and camels. Its texture is described as "squeaky". It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat alternative among vegetarians. Rennet (mostly vegetarian or microbial) is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation. Due to trademark law, for a cheese to be called "halloumi" in the U.S. or the European Union, it must be produced in Cyprus. The global halloumi market is approximately US$500 million in sales per year and the UK is the largest importer. Halloumi accounts for 13.4% of exports from Cyprus. Although legend attributes the origin of halloumi to Cyprus, it is unclear if it was first produce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Types Of Cheese
There are many different types of cheese, which can be grouped or classified according to criteria such as: length of fermentation, texture, production method, fat content, animal source of the milk, and country or region of origin. These criteria may be used either singly or in combination, with no method used universally. The most common traditional categorization is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The combination of types produces around 51 different varieties recognized by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker. Some attempts have been made to rationalize the classification of cheese; a scheme was proposed by Pieter Walstra that uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods. This last scheme results in 18 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tzfat Cheese
Tzfatit, or Tzfat cheese (, ''gvina tsfattit'') is a semi-hard salty cheese produced in Israel, originally from sheep's milk. It was first produced in Safed (''Tzfat'' in Hebrew) in 1840 and is still produced there by descendants of the original cheese makers. History The cheese was first produced around 1840 at HaMeiri Dairy, established in the home of Meir Arzoni (later HaMeiri), who immigrated to the Holy Land from from Qajar Iran. Gvina sfatit is a mild curd cheese molded in a basket that gives the cheese distinctive circular striations. The cheese has an elastic texture and low fat content. The milk is pasteurized at a low , which preserves the food proteins. Trimming is mainly based on the action of enzymes contained in a special ferment and on calcium chloride rather than on the action of lactic acid. The fermentation is quick, about an hour. After most of the whey is separated, the cheese is stored in straw or plastic baskets for several hours to drain the remaining whe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beyaz Peynir
Beyaz peynir (, ) is a brine cheese produced from unpasteurized sheep, cow or goat milk. The cheese has a slightly grainy appearance and is similar to lighvan, feta, sirene and other Balkan white cheeses. Vegetable rennet is added to the sheep's milk as a clotting agent. Once the curds are produced, they are pressed, chopped, and strained before being cut into blocks that are salted and placed in a brine solution for approximately six months. ''Beyaz peynir'' is produced in a variety of styles, ranging from non-matured cheese curds to a quite strong mature version. It is eaten plain, for example as part of the traditional Turkish breakfast, used in salads, and incorporated into cooked foods such as '' menemen'', ''börek'', ''gözleme'' and ''pide''. See also *Turkish cuisine Turkish cuisine () is largely the heritage of Ottoman cuisine, Ottoman cuisine (Osmanlı mutfağı), European influences, Seljuk Empire, Seljuk cuisine and the Turkish diaspora. Turkish cuisine wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Telemea
Telemea () is the name of a Romanian cheese traditionally made of sheep's milk.About Telemea at cheese.com Nowadays the term encompasses cheese made out of cow's milk, and in some cases of goat's, or buffalo's milk. Description Similar to the Greek feta, but also as in the case of Turkish '' teleme'', Bulgarian or Macedonian sirene, and Serbian ''sir'', telemea can have a higher water content, making it a soft or semi-soft white cheese with a creamy texture and a tangy aftertaste. Alternatively, the cheese is put through an ageing process that makes i ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sulguni
Sulguni ( ka, სულგუნი, სულუგუნი ''sulguni, suluguni''; ''selegini'') is a brined Georgian cheese from the Samegrelo region. It has a sour, moderately salty flavor, a dimpled texture, and an elastic consistency; these attributes are the result of the process used, as is the source of its nickname "pickle cheese". Its color ranges from white to pale yellow. Sulguni is often deep-fried, which masks its odor. It is often served in wedges. Sulguni is patented by Georgia since 24 January 2012. A typical sulguni cheese is shaped as a flat disc, 2.5 to 3.5 centimeters thick. It weighs and contains 50% water and between 1% and 5% salt. Dry fat content averages 45%.Gudkov, p. 296. Sulguni is produced only of natural ingredients: normalized cow milk by clotting by rennet with pure cultures of lactic bacteria. Etymology The name is etymologized as (''selegini''). A folk etymology posits that the name ''sulguni'' comes from two Georgian words: ''suli'' ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sirene
Sirene ( ; /; ; ), also known as "white brine sirene" (), is a type of brined cheese originating from Bulgaria. It is made of the milk of goats, sheep, cows, buffalo or a mixture thereof.,Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review, Efstathios Alichanidis & Anna Polychroniadou, Dairy Sciеnce & Technology, Volume 88, Number 4–5, July–October 2008 It is slightly crumbly, with at least 46–48% of dry matter containing 44–48% of fat. It is commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, in salads, and in baking. In 2023, the name "Bulgarsko byalo salamureno sirene" was registered as a protected designation of origin in the European Union. Recipes Traditional dishes using sirene are: Soups: potato or vegetable soup with sirene (сиренява чорба). Salads: shopska salad with tomatoes, bell peppers, cucumbers, onions and sirene. Ovcharska salad ('shepher ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nabulsi Cheese
Nabulsi is a Palestinian white brined cheese made in the Middle East. Its name refers to its place of origin, Nablus, and it is known throughout the West Bank and surrounding regions. Nabulsi, along with Akkawi cheese, is one of the principal cheeses consumed in Jordan. It is produced primarily from sheep's milk; alternatively, goat's milk may be used. Nabulsi cheese is white and rectangular in shape. It is semi-hard with no gas holes. It becomes soft and elastic when heated. It is a typical ewe's or goat's milk cheese, but is traditionally flavored with mahleb (''Prunus mahaleb'') and mastic (''Pistacia lentiscus'') added to the boiling brine. It is a major ingredient of the Middle Eastern dessert '' knafeh''. Production The cheese can be prepared using cow, sheep or goat milk, or a mixture of cow and sheep milk to create ''mashmouleh'' () cheese. The cheese is first prepared by heating the milk and then adding the mastic gum and mahaleb, and then, after it is cooled, renne ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lighvan Cheese
Lighvan (, ) is a sour, hole filled brined curd cheese traditionally made from sheep's milk in Liqvan, a village in East Azerbaijan, Iran. Processing Lighvan cheese, one of the most popular Iranian traditional cheeses, is a starter-free cheese from the Azerbaijan region, in the north-west of Iran, and manufactured from raw ewe's milk. It ripens in 10 to 12% salt brine for 3 or 4 months at an average temperature of 10 ± 2 °C. In spite of the increasing popularity of Lighvan cheese, there are few studies on its chemical composition and microbial communities The milk is coagulated with rennet tablets, then the curd is packed into triangular cloth bags and is allowed to drain thoroughly. The triangular blocks of cheese, which are about thick, are removed from the bag and put in an earthenware pot. Then they are covered with salt, and are left for two days. Cooking and eating The cheese is usually served for breakfast or dinner with fresh bread. Similar cheeses around ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Halumi
Halloumi or haloumi is a cheese that originated in the Eastern Mediterranean. It is traditionally made from a mixture of goat milk and sheep's milk, and now, due to shortages, it increasingly contains cow's milk or milk from other animals such as buffalos and camels. Its texture is described as "squeaky". It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat alternative among vegetarians. Rennet (mostly vegetarian or microbial) is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation. Due to trademark law, for a cheese to be called "halloumi" in the U.S. or the European Union, it must be produced in Cyprus. The global halloumi market is approximately US$500 million in sales per year and the UK is the largest importer. Halloumi accounts for 13.4% of exports from Cyprus. Although legend attributes the origin of halloumi to Cyprus, it is unclear if it was first produced t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ġbejna
Ġbejna (; plural ') is a small round cheese made in Malta from sheep milk, salt and rennet. Most sheep's milk produced in Malta is used for the production of these small cheeses. is the diminutive of the Maltese word , which means "cheese"; it is synonymous with the Maltese English word "cheeselet", i.e. "little cheese". The fully qualified name means "sheep cheeselet". Milk in Malta was traditionally sold fresh, immediately after milking goats on the streets. The unpasteurised milk sold was one of the causes of the spread of brucellosis (; "Maltese fever") in the late 19th to the early 20th century. Themistocles Zammit is credited with stopping the pandemic. Malta Competition and Consumer Affair Authority accepted Malta's request to protect the name 'ġbejna' as a Protected Designation of Origin (PDO), however, after national objection period, the application was rejected because the term 'ġbejna' now refer to all cheeselets generically. Following this rejection, the X ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
