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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 they are not considered brined cheeses as they are not matured 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 Slovakis) * Bryndza (Romania, Slovakia, Ukraine, Russia) * Chechil (Armenia) * Cherni Vit (Bulgaria) * Domiati (Egypt) * Feta (Greece) * Halloumi (Cyp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Brine Cheese 2
White is the lightness, lightest color and is achromatic (having no hue). It is the color of objects such as snow, chalk, and milk, and is the opposite of black. White objects fully diffuse reflection, reflect and scattering, scatter all the visible spectrum, 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, and of the monarchist movement that opposed the Bolsheviks during the Russian Civil War (1917–1922). Greek and Roman temples were faced with white marble, and beginning in the 18th century, with the advent of neoclassical archite ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Halumi
Halloumi or haloumi (, el, χαλούμι, haloúmi; tr, hellim}) is a traditional Cypriot cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. 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 substitute. Rennet (mostly vegetarian or microbial) is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation. Halloumi is often associated with the island of Cyprus, where it has been produced by a multi-ethnic population for many centuries. It is also popular throughout the Eastern Mediterranean. It became widely available in Turkey after 2000. By 2013, demand in the United Kingdom had surpassed that in every other European country except Cyprus. In the United States, ''Halloumi'' is a registered trademark owned by the government of Cyprus, while in the UK it is owned by the Foundation for the Prote ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Types Of Cheese
There are many different types of cheese. Cheeses can be grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used. 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 rationalise 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tzfat Cheese
Tzfat cheese ( he, גבינה צפתית, ''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 began to be produced in 1818 at HaMeiri Dairy, established in the home of Meir Arzoni (later HaMeiri), who immigrated from Persia. Gvina sfattit 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 based largely 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 the separation of most of the whey, the cheese is stored for several hours in straw or plastic baskets to drain the remaining whey and to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beyaz Peynir
Beyaz peynir (meaning "white cheese" in Turkish) 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 Gözleme is a savory Turkish stuffed turnover. The dough is usually unleavened, and made only with flour, salt and water, but gözleme can be made from yeast dough as well. It is similar to bazlama, but is lightly brushed ... [...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 . American teleme cheese, 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 it crisper, more flavoured ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sulguni
Sulguni ( ka, სულგუნი, სულუგუნი ''sulguni, suluguni''; sva, სჷლგინ, ლჷჯმარე ''selgin, lejmare''; xmf, სელეგინ ''selegin'') is a brined Georgian cheese from the Svaneti and Samegrelo regions. 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. 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 xmf, სელეგინ (IPA: selegin). There is a v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sirene
Sirene ( sq, djathë i bardhë; bg, сирене ; mk, сирење; sr, сир, italics=no/) also known as "white brine sirene" ( bg, бяло саламурено сирене, links=no) is a type of brined cheese made in the Balkans (South-Eastern Europe), especially popular in Bulgaria, Serbia, Montenegro, Bosnia and Herzegovina, North Macedonia, Romania, Albania, Greece and also in Israel and Lebanon. It is made of the milk of goats, sheep, or cows, or a mixture of these.,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. Recipes Sirene, together with yogurt, is a national food of all ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nabulsi Cheese
Nabulsi (or naboulsi) is one of a number of Palestinian white brined cheeses made in the Middle East. Its name refers to its place of origin, Nablus, and it is well 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 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 can be eaten fresh as salty table cheese or can be fried in oil, and it is also a major ingredient of the Middle Eastern dessert ''knafeh Knafeh ( ar, كنافة) is a traditional Middle Eastern dessert made with spun pastry called ''kataifi'', soaked in a sweet, sugar-based syrup called attar, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lighvan Cheese
Lighvan ( fa, لیقوان) 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 che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Halloumi
Halloumi or haloumi (, el, χαλούμι, haloúmi; tr, hellim}) is a traditional Cypriot cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. 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 substitute. Rennet (mostly vegetarian or microbial) is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation. Halloumi is often associated with the island of Cyprus, where it has been produced by a multi-ethnic population for many centuries. It is also popular throughout the Eastern Mediterranean. It became widely available in Turkey after 2000. By 2013, demand in the United Kingdom had surpassed that in every other European country except Cyprus. In the United States, ''Halloumi'' is a registered trademark owned by the government of Cyprus, while in the UK it is owned by the Foundation for the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by add ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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