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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] |
Shopska Salad
Shopska salad ( Bulgarian, Macedonian and Serbian: ''Шопска салата''; ; ; ; ; ; ) is a cold salad popular throughout Southeastern Europe. It is Bulgaria's most famous salad and national dish. Ingredients and serving The dish is made from tomatoes, cucumbers, onion/scallions, raw or roasted peppers, and sirene, a white brined cheese similar to feta, but much milder in taste. The vegetables are usually diced and salted, followed by a light dressing of sunflower oil (or olive oil), which is occasionally complemented by vinegar. The addition of vinegar contributes, however, to the sour flavour that the tomatoes impart. In restaurants, the dressings are provided separately. Finally, the vegetables are covered in a thick layer of grated or diced sirene cheese. This salad is often consumed as an appetizer with rakia. According to food anthropologist Rayna Gavrilova, the dish is commonly accompanied by a shot of apricot or other fruit brandy. Background and histor ... [...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] |
Balkánský Sýr
Balkánský sýr () is a type of white brined cheese produced from cow's milk in Czech Republic and Slovakia. It is a salty semi-hard white cheese, analogous to Bulgarian sirene, and Greek feta. It is usually not matured (). It is mainly used as a substitute of sirene in the Bulgarian shopska salad or instead of feta in greek salad Greek salad, choriatiki or horiatiki ( or ) is a salad in Greek cuisine generally made with pieces of tomatoes, cucumbers, onion, feta cheese, and olives (typically Kalamata olives) and dressed with Edible salt, salt, Greek oregano, lemon juice a .... See also * References Czech cheeses Slovak cheeses Brined white cheeses {{Slovakia-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banitsa
Banitsa ( Bulgarian: баница), also transliterated as banica and banitza, is a traditional pastry made in Bulgaria. It is also made in Budjak, where it is known as milina by Ukrainian Bulgarians; North Macedonia; and southeastern Serbia. In southeastern Serbia, it may also be known as gibanica. Banitsa is prepared by layering a mixture of whisked eggs, plain yogurt, and pieces of white brined cheese between filo pastry and then baking it in an oven. Traditionally in Bulgaria, lucky charms are put into the pastry on certain occasions, particularly on New Year's Eve. These charms may be coins or small symbolic objects (e.g., a small piece of a dogwood branch with a bud, symbolizing health or longevity). More recently, people have started writing happy wishes on small pieces of paper and wrapping them in tin foil. Wishes may include happiness, health, or success throughout the new year (similar to fortune cookies). Banitsa is served for breakfast with plain yogurt, ay ... [...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] |
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] |
Feta
Feta ( ; ) is a Greek brined white cheese made from sheep milk or from a mixture of sheep and goat milk. It is soft, with small or no holes, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp. Feta is used in salads, such as Greek salad, and in pastries, notably the phyllo-based Greek dishes '' spanakopita'' "spinach pie" and '' tyropita'' "cheese pie". It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked (often grilled), as part of a sandwich, in omelettes, and many other dishes. Since 2002, feta has been a protected designation of origin in the European Union (EU). EU legislation and similar legislation in 25 other countries limits the name ''feta'' to cheeses produced in the traditional way in mainland Greece and Lesbos Prefecture, which are made from sheep milk, or from a mixture of sheep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macaroni
Macaroni (), known in Italian as ''maccheroni'', is a pasta shaped like narrow tubes.Oxford DictionaryMacaroni/ref> Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as "elbow macaroni". Some home machines can make macaroni shapes but, like most pasta, macaroni is usually made commercially by large-scale extrusion. The common curved shape is created by different speeds of extrusion on opposite sides of the pasta tube as it comes out of the machine. The word ''macaroni'' is often used synonymously with elbow-shaped macaroni, as it is the variety most often used in macaroni and cheese recipes. In Italy and other countries, the noun ''maccheroni'' can refer to straight, tubular, square-ended ''pasta corta'' () or to long pasta dishes, as in '' maccheroni alla chitarra'', which is prepared with long pasta such as spaghetti. In the United States, federal regulations define three different shapes of dried pasta (macaroni, spaghetti, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cotija Cheese
Cotija ( , ) is an aged Mexican cheese made from cow's milk and named after the town of Cotija, Michoacán. White in color and firm in texture, its flavor is salty and milky. "Young" (or fresher) cotija cheese has been described as akin to a mild feta, while aged (''añejo'') cotija is more comparable in flavor to hard, aged cheeses like Parmesan. Cotija softens when exposed to heat, but does not melt. Made between the summer and fall seasons, this cheese is made with milk from local cattle and is salted before the fermentation process. The manufacturing processes of most cheeses in Mexico are still rustic and traditional, similar to the manufacturing process that was used upon its invention. Due to the traditional means of production of dairy products in Mexico some dairy products have a conflicting shelf-life which leads to earlier expiration. However, some studies suggest components in the fermentation of Cotija Cheese are natural preservatives that can extend the shelf-life o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tabriz
Tabriz (; ) is a city in the Central District (Tabriz County), Central District of Tabriz County, in the East Azerbaijan province, East Azerbaijan province of northwestern Iran. It serves as capital of the province, the county, and the district. It is the List of largest cities of Iran, sixth-most-populous city in Iran. Tabriz is in the Quri Chay, Quru River valley in Iran's historic Azerbaijan (Iran), Azerbaijan region between long ridges of volcanic cones in the Sahand and Eynali mountains. Tabriz's elevation ranges between above sea level. The valley opens up into a plain that gently slopes down to the eastern shores of Lake Urmia, to the west. The city was named World Carpet Weaving City by the World Crafts Council in October 2015 and Exemplary Tourist City of 2018 by the Organisation of Islamic Cooperation. With a population of over 1.7 million (2016), Tabriz is the largest economic hub and metropolitan area in northwest Iran. The population is bilingual with most peopl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paneer
Paneer (), is a fresh acid-set cheese, common in cuisine of South Asia, made from cow milk or buffalo milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. Paneer was predominantly used in most north Indian dishes and is now commonly used throughout India due to its versatility as an ingredient in diverse dishes. Etymology The word ''paneer'' entered English from the Hindi-Urdu term ''panīr'', which comes from Persian () 'cheese', which comes from Old Iranian. Armenian (), Azerbaijani , Bengali ''ponir'' (পনির), Turkish and Turkmen , all derived from Persian , also refer to cheese of any type. History The origin of paneer is debated. Ancient Indian, Afghan, Iranian and Portuguese origins have been proposed for paneer. Legends about Krishna make several references to milk, butter, ghee and dahi (yogurt), but do not mention sour milk cheese. According to Arthur Berriedal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
