Contents
What kind of pickled cheeses
The main common features of brine cheeses: they contain up to 7% salt, do not have a crust, ripen and are stored in a special brine. That being said, they are very useful. Let’s take a look at the secret of their taste and popularity among buyers.
How pickle cheeses are made
Raw or pasteurized cow, goat and sheep milk is used as raw material. Cheese is also prepared by mixing several types of milk in a certain proportion. Sourdough or enzyme mixtures are added to the milk.
In the photo: Italian popular pickled mozzarella cheese.
Then the sourdough with milk is subjected to pasteurization, pressing and ripening. Ready-to-eat cheeses are received in a month. Due to the high concentration of salt, they acquire a special taste, and due to maturation and storage in brine, they absorb moisture.
Correctly cooked cheeses of this type are white or cream in color without any stains. Due to their dense structure, they do not crumble or delaminate. They have a subtle milky aroma, and the taste is moderately salty. Popular cheeses of this type include:
- Brynza. A characteristic feature is the same shape of the eyes. This is due to the fact that it is cut into equal parts several times and pressed.
- Suluguni. There are small depressions and light layering on the surface of the cheese. This consistency is obtained by melting the curd at high temperatures.
- Feta. Traditionally, it is aged for about three months. At home, in Greece, cheese is made from sheep’s milk. The highlight of the product is its high fat content. It is 30-60%.
- Adyghe cheese. It has a soft and delicate texture with a slight layering. In contrast to the “Greek”, the Adyghe cheese is classified as a low-calorie product, therefore it is added to diet meals.
- Mozzarella. It is shaped like a ball. The outside is smooth, but the inside is slightly flaky. Despite the fact that mozzarella is kept in salty brine, it tastes a little bland.
All cheeses are divided into superior and first grades. They are sold in packages with brine. In this form, they are stored for two to three weeks.
The benefits and harms of pickled cheeses
Cheeses are rich in vitamins and minerals. They contain large amounts of folic acid and organic amino acids. They are useful for adults and children. It is recommended to use them for pregnant women and nursing mothers. Cheese normalizes the functioning of the internal organs of the digestive tract, strengthens bones, hair and nails.
You can not eat cheeses for ulcers, gastritis, chronic kidney disease and individual intolerance to milk protein.
Now you have found out which cheeses are pickled and what is their peculiarity. Add them to salads or complement main dishes with them. Also, cheeses go well with red wine. They are also suitable for preparing light snacks and even desserts.