TRADITIONAL TECHNOLOGY: | Whole raw milk is not subjected to any heat
treatment. Usually, no starters are used and coagulation is solely obtained by
renneting. As consumers prefer a mild cheese, its microbial population must be
kept low. |
| Coagulation obtained with rennet powder or
liquid rennet, takes generally 45 to 60 minutes at 30–32oC. After coagulation, the
coaqulum is cut into 2 cm x 2 cm pieces and stirred gently for a short time. Then, 20
to 30% of cheese whey is drained off and brine salt is mixed with the curd. In
BOLIVIA, PARAGUAY and in ECUADOR, curd may not be salted. In PARAGUAY, salted cheese
is called Zacateca, and in ECUADOR, Queso Manabita. Subsequently, curd is moulded in
a suitable kind of mould lined with a cloth and is slightly pressed by hand. Cheese is
never really pressed and is sold immediately after production. The shelf life is only 2.4 days depending on ambient
temperature and humidity. As in general the quality of milk is poor, sour flavour
develops and draining of whey results in poor quality cheese. |
SEMI-INDUSTRIAL TECHNOLOGY: | This technology differs from the previous
one mainly by the fact that heat treatment is applied. Milk is generally heated to
75oC for 15 seconds or to 65oC for 20 to 30 minutes. Wgen it is cooled down to 30 to
31oC, calcium chloride is added at the rate of 20g/100 l. Usually coagulation takes
less time than in traditional technology, i.e. 30 – 40 minutes at 35oC. Next stages
are similar to those in traditional technology. |
REMARKS: | Several points are quite different between
general technologies and particular cheeses. Thus for PARAGUAY manufacture, rennet coming from dried
calf/abomasum is extracted by soaking in lemon or bitter orange juice. In the same way, curd is not
cut to prepare this cheese but merely ladled into moulds. In the manufacture of
PANELA, cheese is salted by rubbing on each side and may be coloured with vegetable
colouring substance. QUFSO FRESCO from NICARAGUA is slightly different from the
others due to the fact that lactic acid producing bacteria are added to the pasteurized milk before
renetting. In BOLIVIA, CHILE (in industrial factories only), MEXICO, NICARAGUA and PARAGUAY,
QUESILLO manufacture is subject to national rules and regulations. Usually, cheese
wrapped in a plastic bag, is sold directly on markets or by grocers and retailers;
however, basically this cheese is made for home consumption. QUESILLO is consumed as
staple food with sugar or jam or is used as raw material to prepare typical dishes such
as SOPA PARAGUAYA (cake made from corn flour) in PARAGUAY. In general terms,
microbial quality of these cheeses leaves a lot to be desired due to the low level of
technology which is used and the high PH of the product (6.6 to 6.7). |
3.14 | - NAME: | QUEIJO DE COALHO Country: BRAZIL |
| | (RENNET CHEESE) |
| - AREA OF ORIGIN: | North Eastern States of BRAZIL |
| - AREA OF PRODUCTION: | Mainly in Ceara,
Pernambuco, Paraiba, Bahia and Rio Grande do Norte states It has been made for about a century
in these regions, as a way to preserve milk for sale in local fairs. |
| - DESCRIPTION AND CHARACTERISTICS: |
| Raw material: | Whole cow milk |
| Type: | QUEIJO DE COALHO is a semi-hard cheese
usually ripened but also consumed
fresh, with a soft rind. The body has a open texture with a slightly salty
and sour taste. The cheese is cylindrical or rectangular shaped and
its weight is form 0.5 to 1.5 kg. |
| Consistency: | Semi-hard |
| Composition: | Unknown |
| - TECHNOLOGY: | Raw milk is not subjected to any heat treatment. Sour
whey, used as starter, is added at the rate of 1 to 2%. Coagulation obtained with rennet or with an
enzyme extracted from a rodent (MOCO) takes about 15 min. at 37°C. Subsequently, the coagulum is cut with
a knife, stirred by hand or with a spoon. About 70% of cheese whey is withdrawn, heated and poured over
curd to “cook” it at 55°C. Then, all the whey is drained off, salt is added to the curd at the rate
of 0.6%. Curd is moulded into wooden moulds and pressed by hand at first. Then, cheese is pressed
mechanically overnight for 2 days. Cheese is ripened for up to a month at room temperature. It
can be stored for up to one year but in this case it becomes very dry. |
| - REMARKS: | QUEIJO DE COALHO is wrapped in paper or plastic
bags and sold at local fairs. It is usually manufactured by low income families in small farms.
The enzyme used as rennet is extracted from strips of stomach of a local rodent
(MOCO). MOCO is a kind of nocturnal guinea pig, living in arid zones of Brazil, which subsists on plants.
(Kerodon Rupestris - caviides family). |
3.15 | - NAME: | QUEIJO DE MANTEIGA Country: BRAZIL |
| | or REQUEIJAO DO |
| | NORDESTE |
| - AREA OF ORIGIN: | North Eastern States of Brazil |
| - AREA OF PRODUCTION: | Mainly in the States of
Bahia, Ceara, Paraiba, Pernambuco, Sergipe, Alagoas. |
| - ORIGIN AND HISTORY: | It has been made for about a century
in this area, where the Portugese settled. Its production is a family tradition in small farms and this
cheese can be found in any village fair, all over the North eastern region. |
| - DESCRIPTION AND CHARACTERISTICS: |
| Raw material: | Queijo de Coalho curd and Garrafa butter |
| Type: | QUEIJO DE MANTEIGA is a processed cheesesquare shaped with a weight of 0,4 to 1,2
kg. Its body is yellowish and has a close texture. It has a slightly salty taste and
oily flavour. |
| - TECHNOLOGY: | Fresh curd of QUEIJO DE COALHO (just before
moulding) is used to prepare QUEIJO DE MANTEIGA curd, salted at the rate of 0.6%, it is heated to 90°C to melt in a
copper kettle. A locally made butter called GARRAFA is mixed with the melted curd. Then, this blend is
poured into wooden moulds and air cooled. This processed cheese is wrapped in paper or aluminium
foil by hand, and its shelf life is up to 2 months at room temperature. |
| - REMARKS: | QUEIJO DE MANTEIGA is also called REQUEIJAO BAIANO
or REQUEIJAO CRIOULO. It is sold at local fairs. |
3.16 | - NAME: | QUEIJO MINAS Country: BRAZIL |
| | (MINAS CHEESE) |
| -AREA OF ORIGIN: | State of Minas Gerais (Brazil) |
| - AREA OF PRODUCTION: | Mainly in Minas Gerais but also in
Sao Paulo and Rio de Janeiro States. |
| - ORIGIN AND HISTORY: | It has been manufactured for about a
century by low income farmers in the rural parts of the Minas Gerais State. Now, this
cheese is mainly produced by industrial dairies and its technology has evolved to
give characteristics different from what they were originally. |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Whole raw cow milk |
| Type: | QUEIJO MINAS is a semi-hard cheese which
can be consumed fresh or ripened. In this case, it has a soft rind. It is round
shaped (diameter from 10 to 16 cm) and its weight is 0.5 to 1.2 kg. It has a white
colour and a slightly sour taste. Its texture is open. |
| Consistency: | Semi-hard |
| Composition: | Moisture: 48–56% |
| Dry matter: | 44–52% |
| Fat content: | 45–50% FDM |
| - TECHNOLOGY: | Whole raw cow milk is not subjected to any heat
treatment. Fermented whey may be added as starter at the rate of 1 to 2%. In the same way, salt may
be added to milk at the rate of 2%. Coagulation, obtained with liquid calf rennet, takes 30 to 60
minutes at 35–37°C. Subsequently, coagulum is cut into 1 to 3 cm cubes and stirred for 20 minutes
with a paddle. Cheese whey is partly drained off before moulding. Curd is put in metal or plastic
moulds, usually without a bottom. Cheese is turned over and pressed by hand. After taking it out of
the moulds, cheese is dry salted overnight at room temperature with coarse salt. This cheese may be
ripened at room temperature. In this case its shelf life is up to 6 to 8 weeks. |
| - REMARKS: | QUEIJO MINAS is usually not wrapped. It is sold
at local markets or fairs and in the cities. It is consumed at breakfast with bread or as a dessert
with guava paste. It is also used to prepare cheese bread, a regional toasted dish. QUEIJO DE SERRO is
a variety of QUEIJO MINAS produced in JEQUITINHUNHA VALLEY, especially in the areas around the towns of
Serro and Diamantina. Its manufacturing technology is the same as that for Queijo de
Serro. |
3.18 | - NAME: | QUESO ANDINO(Andean cheese) |
| | Country: PERU, ECUADOR |
| - AREA OF ORIGIN: | Central Mountains of PERU |
| - AREA OF PRODUCTION: | Mountains of PERU and ECUADOR |
| - ORIGIN AND HISTORY: | QUESO ANDINO technology, initially
traditional, was improved by the Swiss people at the beginning of the 1970s in the Mountains of the Lima
area. |
| | Then it spread out to rural dairies
in the mountains of PERU and ECUADOR. |
| - DESCRIPTION AND
CHARACTERISTICS: |
| Raw material: | Whole cow milk |
| Type: | QUESO ANDINO is a soft ripened
cheese with a soft rind. The curd is white and partly lactose free. It has a smooth taste. |
| Consistency: | Soft |
| Composition: | Moisture: 50% |
| | Dry matter: 50% |
| | Fat content: 48% FDM |
| - TECHNOLOGY: | Milk is heated in a jacketed vat (paila) to 65oC for
15 min. Starters (aroma forming and acid producing bacteria) are added at the rate of 1 l starters per
100 l of milk. When it is cooled at 33–34oC, imported rennet (in powder or in tablets) or natural rennet
is added as well. On average, 2.5g rennet powder is added to 100 l of tepid milk. Coagulation takes 30
minutes at 33–34oC. Subsequently, coagulum is cut with a curd knife, stirred for 10 to 15 minutes
until pieces of curd reach the size of a bean, and left to settle to improve drainage. Then, 35 l of
whey are removed and replaced by 30 l of hot water per each 100 l of milk used in manufacture. This
stage washes the curd and gives it a soft texture. Cheese whey is drained off in perforated o). It is
pressed with 4 kg concrete blocks for 30 minutes and subsequently left for 12 hours without any weight.
Cheese is salted in brine at 12o C for 8 to 10 hours. To prepare the brine 10 kg of salt is dissolved into
30 litres of boiled hot water. Cheese is ripened in well ventilated ripening rooms (80 to 90% of
moisture) at 13 to 15oC for 14 days, on wooden shelves. Queso andino is stored at room temperature
in the mountains and in cooling rooms on the coast. |
| - REMARKS: | Starters used are a mixed culture of Betacocus and
Streptococus aroma forming and acid producing strains. Queso andino is sold through traditional
channels. From 1970 to 1986 Swiss technical cooperation helped improve Queso Andino technical
and set up dairies in the mountains of PERU. Then, development organizations spread intermediate
technology all around the mountain area and contributed to improving farmers' standard of living. |
3.19 | - NAME: | QUESO BENIANO AND CHAQUENO |
| | Country: BOLIVIA |
| - AREA OF ORIGIN: | TROPICO, CHACO area, LUIS CALVO
province (CHUQUISACA department) |
| - AREA OF PRODUCTION: | Eastern BOLIVIA |
| - ORIGIN AND HISTORY: | This cheese was introduced by the
Jesuits in the XVIth century in the Moxos Pampas. Its technology remains the same in small-scale
dairies but was improved by the Cattle Improvement Centre for Industrial Dairies
(CMB). |
| - DESCRIPTION AND CHARACTERISTICS: |
| Raw material: | Whole cow milk |
| Type: | QUESO BENIANO is a semi hard ripened cheese
which may be consumed fresh. It can have either the shape of a cube and in this
case, its weight is only 1 to 1.5 kg or the shape of a cylinder with a weight from 6 to
12.5 kg. Its body is white, homogeneous without eyeholes. It has a slightly salty
taste. |
| Consistency: | Semi-hard |
| Composition: | Moisture: 47% |
| | Dry matter: 53% |
| | Fat content: 50% FDM |
| - TECHNOLOGY: | Two different technologies are used to manufacture
BENIANO. |
| | Traditional technology:
Raw milk is not subjected to any heat treatment. No starters are used and coagulation, obtained with calf
abomasum directly soaked in milk, takes 2 to 3 hours at 25 to 28oC. Coagulum is directly ladled
into moulds without cutting and pressed for 8 hours under 1.25 kg pressure/kg of curd to drain off most
of cheese whey. Cheese is salted, after taking it out of the mould, by rubbing on the sides with salt.
Then cheese is ripened at room temperature and sold without packing by middlemen. |
| | Semi-industrial technology:
This technology was improved by the Cattle Improvement Centre to valorize the milk production of
their Brown Swiss herd. A blend of milk, coming from Brown Swiss cattle with a small quantity of local
milk is heated to 65oC for 10 to 15 minutes. Acidification develops from natural flora of raw
milk. Coagulation, obtained with rennet tablets (2 kg/100 l) takes about 15 minutes at 30–32oC. After
coagulation, the coagulum is cut into pieces of 2 x 2 cm. Cheese whey is drained off from the bottom of
the vat. Then, curd is put into rectangular or cylindric moulds lined with a cheese cloth. Cheese
is pressed for 5 hours under a 2 kg pressure for each kilo of curd. After taking it out of the moulds,
cheese is salted in brine for 12 hours at 18 to 20oC with continuous stirring brine. Cheese may be
consumed either fresh or ripened after 21 days at room temperature. About 15 tons of Chaqueñ are
produced per year using this technology. This production is sold by the CBM office and in the
provinces under its influence. |
3.20 | - NAME: | | Country: |
| | QUESO BLANCO | COLOMBIA |
| | | COSTA RICA |
| | | CUBA |
| | | HONDURAS |
| | QUESO DE FREIR | DOMINICAN REPUBLIC |
| | QUESO FRESCO | BOLIVIA |
| | | ECUADOR |
| | LLANERO or | |
| | AMERICANO | VENEZUELA |
| - ORIGIN AND HISTORY: | This type of cheese was probably
introduced by the Spaniards when they settled in Central and Latin America. Their characteristics such as shape
or weight differ a lot but basically all these cheeses belong to the fresh pressed cheese type with as
main characteristic, a rennet coagulum. Later on, we will use the term “fresh cheese” to describe them. |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Whole cow milk |
| Type: | “Fresh cheese” is an unripened fresh cheese
without rind. Its curd is usually white and has a fresh and slightly salty taste.
The body is usually homogeneous and may hold some small eyeholes. Its shape can
vary from the cylinder to the rectangle and its weight from 3 to 12 kg. |
| Consistency: | Semi-hard firm |
| Composition: | Moisture: 40 to 55% |
| | Dry matter: 45 to 60% |
| | Fat content: 30 to 50% FDM |
| - TECHNOLOGY: | The basic technology used mainly in BOLIVIA, COSTA
RICA, ECUADOR, HONDURAS and VENEZUELA is given below. |
| | Basic technology |
| | Milk is not subjected to any heat treatment. No
starters are used. Coagulation is obtained with rennet powder or tablets and takes 40 to 60 minutes
at 32 to 37oC. After coagulation, the coagulum is cut with a cheese harp in 1 cm to 5 cm pieces.
Subsequently, part of cheese whey is removed and curd is salted directly. The curd is put into moulds and
is pressed for 12 to 24 h. Pressure is twice to three times the weight of curd processed. Cheese is
usually wrapped in plastic bags. It is usually consumed fresh up to 8 days but it may be consumed
after ripening like in VENEZUELA (45 days) or in COSTA RICA. |
| | Semi-industrial technology |
| | This technology used in CUBA and DOMINICAN REPUBLIC
differs from the previous one mainly by the heat treatment of milk. In this case, whole milk is
heated to 65o for 30 minutes. Then a mix of mesophylic and or thermophilic starter strains is
added at the rate of 0,5 to 2%. Calcium chloride and Potassium Nitrates are added at varied rates.
Broadly speaking, renneting time is shorter than in the basic technology (from 30 to 35 minutes at 32 to
35oC). In the same way, the curd is cut, salted, moulded and pressed. |
| - REMARKS: | This type of cheese is usually consumed fresh up to 8
days old but it may be preserved also by brining or ripening. So, in VENEZUELA, fresh cheese called
LLANERO can be stored for 45 days at room temperature without wrapping. In COSTA RICA, although most of
the cheese production is consumed fresh, some cheeses may be sun dried for 5 to 6 days, then coated with
salt to drain off most of the remaining water and smoked on a wood fire which gives them a particular
taste. In Honduras, fresh cheese stored in brine (10% of salt), may be preserved up to 12 months in
plastic bags at 30 to 35oC. In DOMINICAN REPUBLIC, cheese is always consumed fried. Fresh cheese is
mainly consumed as a staple food and sold either directly or by the means of middlemen or retail
grocers. In CUBA, HONDURAS, ECUADOR, VENEZUELA and DOMINICAN REPUBLIC, its manufacture is subject to
national regulations. |
3.21 | - NAME: | QUESO PRATO Country: BRAZIL |
| - AREA OF ORIGIN: | Netherlands |
| - AREA OF PRODUCTION: | Mainly Minas Gerais State (Brazil) |
| - ORIGIN AND HISTORY: | The origin of the name PRATO is not known.
The manufacturing of this cheese was initiated by a Danish dairyman, Th. Nielsen, in the early 1930s. Although the
manufacturing process for Prato cheese is an adaptation of the process for cheeses
like Gouda and Edam, it is considered by the Brazilians as a national cheese because
of the differences due to the heating of the curd. |
| - DESCRIPTION AND CHARACTERISTICS: |
| Raw material: | Whole cow milk |
| Type: | PRATO cheese is a semi-hard ripened cheesewith a hard rind. Its body is yellowish
and homogeneous with round or oval eyes of 3.5 mm diameter, regularly distributed and
in limited number, which have a neat and shiny appearance. It has a mild taste,
tending to sweet. Its rind is smooth, yellow and usually coated with wax.
|
| Consistency: | Compact, semi-hard, elastic, with butter
like spreadability. |
| Composition: | Variations are quite important, according |
| | to the type of cheese and the dairy. |
| | Moisture: 32 to 43% |
| | Dry matter: 57 to 68% |
| | Fat content: 26 to 31% (45% FDM). |
| TECHNOLOGY: | Three or four different manufacturing methods exist:
however, only the more widely used methods are described. Standardized milk (3.6% fat, acidity below
20oD) is pasteurized and cooled down to 32 – 33oC. Then, 25 g of calcium chloride, 0 to 25 g of sodium
nitrate, 10 to 20 ml anatto, 1 to 2 l starter culture and 20 to 30 g rennet (sufficient to coagulate milk
in 40 to 60 minutes) are added per 100 litres. After coagulation, the coagulum is cut into 0.3 to 0.5 cm
cubes and slowly stirred for 20 minutes. 30 to 50 l of whey are drained off. The stirring continues for
another 50 minutes, adding gradually 15 to 25 l of hot water (85oC) with 300 to 400 g of salt. Thus the
temperature of the curd/whey mixture will rise to 40 to 42oC. Curd is considered to be “ready” when
grains, after having been pressed, stick together and tend to form threads when separated from each
other. Cheese whey is drained and the curd is prepressed for 15 to 25 minutes with 20 to 40 kg
weight. Curd cake is cut into pieces of appropriate sizes to fill the moulds, transferred to moulds and
pressed for 20 to 40 minutes under 1 to 1.5 kg/cm2. Cheeses are turned within the moulds and then pressed
again for a time that ranges from half an hour to twelve hours, depending on the factory routine -
(some factories press the cheese only once, normally during 2 to 2 1/2 hours). After pressing, the
cheese is soaked into brine (+ 20% salt, acidity 20 to 30oD). The duration of salting depends on the
size of the cheese and varies from 12 to 36 hours, temperature in the brine room is 5 to
15oC. Before packing in plastic film, the cheeses are left to dry for more or less 48 hours at 10–15oC. Some factories
sell their cheese immediately while others are said to keep it for 10–30 days “maturation” (cheese room
temperature varies from 5–15oC). |
| - REMARKS: | PRATO cheese is considered as the number one cheese
in BRAZIL, in terms of production figures, with the state of Minas Gerais as its main producer (25,000
tons/year). Five varieties of PRATO cheese exist according to their shape, weight and ripening time. |
3.22 | - NAME: | REQUESON COUNTRY: PERU |
| - AREA OF ORIGIN: | ADEAN COUNTRIES |
| - AREA OF ORIGIN: | same as above |
| - ORIGIN AND HISTORY: | It is a traditional product produced in the
western part of Latin America. |
| - DESCRIPTION AND
CHARACTERISTICS: |
| Raw material: | Sweet cheese whey obtained by rennet
cogulation. |
| Type: | REQUESON belongs to the family of cheese
made from whey including Ricotta. It is the product obtained by heat coagulation of
milk soluble protiens which are present in cheese whey. It has a white and lumpy body
and an acid taste. |
| Consistency: | Soft |
| Composition: | Moisture: 50% |
| | Dry content: 50% |
| | Fat content: various according to the |
| | level of whey skimmimg. |
| - TECHNOLOGY: | REQUESON can be prepared for whole or skimmed whey.
This latter is obtained by removing milk fat from the milk either by centrifugation or by gravity. some
whey i sset apart in advance and is allowed to acidify either spontaneously or with lactic acid
bacteria at 38°for 24 hours. Its acidity must reach 200°D. Next day, the bulk of whey, kept cool
seperately, is heated to the boiling point. When the whey temperature is about 70°C, the acidified whey is
added and well mixed to the bulk. As the temperature rises in the liquid, a whitish matter appears on its
surface. This precipitate is mainly made of heat coagulated albumin. The temperature increase must
not be too fast and the boiling time not too long otherwise the precipitate sticks on the bottom and
the sides of the vessel. In fact, as soon as whey begins to boil, it is removed from the fire and
allowed to cool for a few minutes. Then, the liquid product, including clusters of proteins, is poured
into a bucket lined with a cheese cloth. The four corners of the cloth are gathered and the cloth is
hung for 4 to 6 hours to drain off the residual liquid product. Once strained, REQUESON is ready for
consumption after flavouring either with salt, sugar or honey. |
3.23 | - NAME: | TAFI CHEESE Country: ARGENTINA |
| - AREA OF ORIGIN: | Unknown |
| - AREA OF PRODUCTION: | Tafi valley in the Tucuman province of |
| | ARGENTINA |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Whole cow milk |
| Type: | TAFI CHEESE is a semi-hard ripened cheese
with a rind covered by fungal microflora. It has a cylindric shape and its weights is
1 to 1.25kg. It has a smooth, close-knit body. |
| Consistency: | semi-hard |
| Composition: | Moisture: 50% maximum |
| | Dry matter: 50% maximum |
| | Fat content: 35%FDM minimum |
| - TECHNOLOGY: | Cheese whey from the previous day's manufacture is
added as starter to the whole raw milk. Coagulation, obtained with rennet, takes 2 hours at 30–31°C.
Coagulum is cut and curd is heated to 39–40°C for 3 hours, when part of the whey is drained off and the
curd is salted. The salted curd is placed in cylindrical metal moulds and pressed for 14–16h. the
cheese is ripened for atleast 60 days at about 22°C. |
3.24- NAME: | YAMANDU | Country:URUGUAY |
| AREA OF ORIGIN: | Colonia area |
| AREA OF PRODUCTION: | URUGUAY, Southern |
| ORIGIN AND HISTORY: | Unknown |
| DESCRIPTION AND
CHARACTERISTICS: |
| Raw material: | whole cow milk standardized to 3.2% fat
content minimum. |
| Type: | YAMANDU is a semi-hard ripened cheese with
rind. Its body is usually homogenous but may show a few small eyeholes. It has a
mild and salty taste. |
| Consistency: | Semi-hard. |
| Composition: | Moisture: 36% |
| | Dry matter: 64% |
| | Fat content: 45% FDM |
| - TECHNOLOGY: | Milk is heated to 72oC for 15". Once it is cooled
down to 33°C, fermented whey (used as starter) is added at the rate of 1.25 to 1.75%. Natural
colouring substance (achiote), calcium, chloride and sodium nitrate may be also added at the same time.
Coagulation, obtained with rennet in powder or liquid, takes 40 to 45 minutes at
33oC. Subsequently the curd is cut into 5 to 7 mm pieces and
prepressed. Curd is moulded and pressed under a pressure increasing progressively up to 4 kg/cm2. Chesse is
salted in brine (22%) for 48 hours at 12oC. Then, it is left to drain off the brine well and it is packed
into plastic bags or coated with red plastic wax. Ripening takes 45 days at 15 to
18oC with 85 to 95% humidity. The shelf life of this cheese is about 120 days. |
4.1- NAME: | AKAWIEH, | Country: LEBANON |
| BALADI (BAIDA), | |
| CHELAL, HAMWI, | |
| NA'AIMEH | |
| WHITE CHEESE | TURKEY |
| | QATAR |
| SOFT CHEESE | IRAQ |
| | JORDAN |
- AREA OF ORIGIN: | Hama in SYRIA, Aka in PALESTINE. Broadly
speaking from all over the Near East. |
- AREA OF PRODUCTION: | All over the Near East |
- ORIGIN AND HISTORY: | Cheesemaking has been practiced in SYRIA
for centuries. Practically all cheese names which are common in SYRIA originated
from the centre of the country and the manufacturing method spread and became a
common practice all over the Middle East. Cheesemaking in the Middle East is a
seasonal industry and a proportion of the spring surplus milk is processed into
different types of cheeses. Until now, the production of these cheeses is carried out
mainly in private farms but also in state dairies. |
- DESCRIPTION AND CHARACTERISTICS: |
Raw material: | Whole goat, sheep, or cow milk. |
Type: | These cheeses belong to thefresh cheese
type. The curd is white with a homogeneous texture. It has a slightly salty and acid
taste. The cheese has usually a square shape (10 cm wide, 2–3 cm thick) and its
weight is 200 to 250g. CHELAL cheese has the special shape of strings or ropes. |
Consistency: | Soft |
Composition: | Moisture: 65% |
| Dry Matter: 35% |
| Fat content: 30 to 50% FDM |
- TECHNOLOGY: | Milk is heated in a tin or copper container to
65–80°C for 30–35 minutes. Once the milk is cooled down to 35–40°C, a mesophilic mixed culture
(Streptococcus-Lactobacillus) is added as starter at the rate of 0,5 litre culture per 100 litres of milk.
The artisan usually judges the temperature by experience. |
|
| Coagulation obtained with rennet in tablets (1 or 2
per 20 litres of milk), takes 1 hour at 37°C. Then the curd is left to mature for 2 or 3 hours. After
that, it is collected by means of mesh wire and put in a cloth of special texture to drain off the whey
and give it the desirable shape. A limited pressure of 4 kg for every kg of curd is applied to drain
off the whey. Subsequently curd block is cut into square pieces. Cheese is dry salted at 15–16°C by spreading
salt directly on cheese blocks. Cheese blocks are ready for sale and consumption after salting.
However, they can be kept in brine (6% salt) for 2 to 3 months. |
| The process used for production at industrial scale
differs from the traditional process described above mainly in the cutting of the curd. Curd, after
coagulation, is cut into small pieces, pushed to one end of the vat with a wooden rake and piled up. Then
the process becomes again similar to the traditional method. Curd blocks can be salted either by dry
salting or by wet salting in saturated salt brine. |
- REMARKS: | Similar cheeses are produced under different names in
most of the Near East countries. However, the technology which is supplied is very much similar.
Hereunder cheeses are described which belong to the same family but whose technology presents some
specific features. |
- SYRIA: | BALADI or BAIDA are white cheeses of square shape and
white colour. HAMWI is a cubic kind of BALADI produced in the Hama region. NA'AIMEH is a “fine”
cheese produced from the curd after draining off the whey without pressure. This gives the cheese a fine
texture and sesame seeds are added to give a special flavour. CHELAL has a shape of strings like
spaghetti. |
| Cheeses made of raw milk have a stronger flavour but
may deteriorate more rapidly. In the same way, cheeses which have not been properly salted, are
soft, ripen quickly and develop unpleasant flavours. Usually, Syrian cheeses are consumed within 2–3 weeks
after production. If the cheese is boiled in brine, it can be stored for longer periods. About 62,000
tons are produced every year in SYRIA. Cheese is considered as a staple food in SYRIA and it is sold
through private shops or the state sponsored general organization for retail trade. |
| - TURKEY: | White cheese has the shape of a cube (7,5 cm each
side). After pasteurization 0,02% of calcium chloride is added before rennetting which takes 1,5
hour at 30–32°C. Cheese is systematically kept in brine; its shelf life is two weeks at 10–12°C and 3
months at 4°C. Cheese manufacture is subject to food regulation and Turkish standards. |
| - QATAR: | The fresh milk used for
cheese making is usually not heated. Cheese is kept in brine. |
| - JORDAN: | Two different types exist: |
| | - Soft white cheese, brine pickled made from sheep, goat and cow milk; |
| | -boiled cheese, brine pickled made only from sheep
and goat milk. |
| | Cheese is given a square shape.
The first type is quite similar to other cheese produced in the Middle East. The second type is
boiled after pressing and can be kept for one yer in brine at room temperature whereas the soft one can
only be kept for a month at 5°C. Boiled cheese is more salty than the other one. |
| - IRAQ | Cheese has a rectangular shape (7 cm thick, 7 cm
wide, 10 cm long) and its weight is 500g. Salt is added directly to the curd before
moulding. It is not kept in brine and its shelf life is only 7 days. Its manufacture is subject to Iraqi standards. |
4.2 | - NAME: | ANARI Country: | CYPRUS |
| - AREA OF ORIGIN: | CYPRUS |
| - AREA OF PRODUCTION: | CYPRUS (all over) |
| - ORIGIN AND HISTORY: | Unknown |
| - DESCRIPTION AND
CHARACTERISTICS |
| Raw material: | Cheese whey from hard cheese mixed with a
small amount (1 to 15%) of goat or sheep milk. |
| Type: | ANARI is a co-preciapitate of whey proteins
and casin. Its body is rather homogeneous with few eyeholes and without rind. It has
the shape either of a rectangular shape (12 cm long, 9 cm wide and 6 cm thick) or the
shape of a hemispherical (20 cm diameter, 10 cm height). Its weight is 0,2 to 0,3 kg. |
| Consistency: | Soft |
| Composition | Moisture: 50 to 70% |
| | Dry matter: 30 to 50% |
| | Fat content: 10 to 30% FDM |
| - TECHNOLOGY: | The mixture is standardized depending on the origin
of the raw material and the amount of added milk. NO starter or rennet are used. The mix is matured for
15 to 30 minutes and its heated progressively (2°C/min) to 70–°C Under gentle stirring. Proteins
begin to feather after 25–35 minutes and its takes 40–60 minutes to obtain the complete feathering of
the precipitate. Then the whey is run off by heating and slight pressing. Curd is cut in pieces
corresponding to size of the flakes and is drained off either in a cheese cloth and is pressed slightly
for 30 minutes, or in braided baskets without pressing. After taking it out of the moulds or of
the cheesecloth, blocks are cut in rectangular pieces. Pressed cheeses are dry salted with 3.5% of
salt whereas cheese drained in baskets are not. |
| - REMARKS: | ANARI is not ripened and is usually consumed fresh as
a raw material for the preparation of many dishes. |
4.3 | - NAME: | AWSHARI Country: IRAQ |
| - AREA OF PRODUCTION | IRAQ |
| - AREA OF PRODUCTION | Northern part of IRAQ |
| - ORIGIN AND HISTORY: | This cheese is one of the main cheeses of
IRAQ. It is produced at farm scale. |
| - DESCRIPTION AND
CHARACTERISTICS: |
| Raw material: | Sheep and goat milk |
| Type: | AWSHARI is a hard ripened cheese. It has a
sperical shape. The matured cheese has a sharp peppery, sometimes rancid flavour and
a hard, rather brittle texture with some cracks and mechanical openings. |
| Consistency: | Hard |
| Composition: | Moisture: 37–47% |
| | Dry matter: 53–63% |
| | Fat content: |
| | Salt: 2.5–4% |
| - TECHNOLOGY: | AFter milking, the raw milk is not subjected to any
heat treatment. some home-produced rennet extract (prepared by extracting a mixture of dried lamb
stomachs, sugar, alum, black pepper, singibel and cloves with brine at a salt concentration of 5%) is
added to obtain coagulation. Once and coagulum is cut, salt is added at the rate of 1% and the mixture
is heated to 45°C under stirring for about 15 minutes. The whey is drained off and the curd
transferred to long muslin bags which are continuously pressed by hand. As the curd
accumulates at one end of the bag, it is twisted to press the curd and give it a spherical shape. The
drained whey is collected for making “Jagi”. Dry salt is rubbed on the surface of the cheeses twice
daily for 4 days. The cheeses are then placed in sheep or goat skins, a measure of dry salt is added,
the skins are closed and stored in a cool place for 3 weeks. Exuded whey is drained off, more salt is
added and ripening proceeds for a further 6 weeks with intermittent whey removal. After 60–70 days,
the cheese, which have become very hard, are transferred into a dry sking in which the space
between the cheese is filled with Jagi. The cheese are stored then for at least 2 weeks and perhaps for
as long as 6 months. Old cheese may be very hard and it is comon practice to soak them in water for 2 to 7
days before consumption. Subsequently the surface of the cheese is coated with Jagi and stored in clean
dry skins. Jagi is prepared by either one of the following two methods: |
| | 1. Fresh milk, about 5%, is added to whey collected
from cheese made on the previous day, and the mixture is heated at 70–90°C until the milk and
whey proteins precipitate. The precitate is collected by filtration and mixed with diced
garlic or Kurrat in the proportion of 5 to 1. |
| | 2. The buttermilk obtained when churning sour milk
is boiled on direct fire; the curd which forms is collected and mixed with milk herbs (garlic,
onion, dry roses) and salt. |
4.4 | - NAME: | BEYAZ PEYNERI | Country: TURKEY |
| - AREA OF ORIGIN: | TURKEY |
| - AREA OF PRODUCTION | TURKEY |
| - ORIGIN AND HISTORY: | Unknown |
| - DESCRIPTION AND
CHARACTERISTICS: |
| Raw material: | Sheep milk alone or mixed with goat, cow or
buffalo milk. |
| Type: | BEYAZ PEYNERI is a semi-hard cheese ripened
in brine. It has a smooth, thin and moist, wet rind without microflora. Its body is
homogeneous without eyeholes. It has the shape of a cube (7,5 cm side) and its
weight is 0,5 kg. |
| Consistency: | Semi-hard |
| Composition: | Moisture: 45–65% |
| | Dry matter: 35–55% |
| | Fat content: 25–70% FDM |
| - TECHNOLOGY: | Milk can be heated to 60–75 °C for to 15 minutes.
Calcium chloride and lactic starter can be added after pasteurization. Milk matures for 15 minutes
before rennetting. Coagulation, obtained with 20–25 ml of liquid rennet/100 kg milk, take 1,5 to 2,5
hours. |
| | Curd is cut in pieces of 2 cm and is left to settle
for up to 30 minutes. Then, it is ladled into a cheese cloth and is pressed in bulk after natural
draining and until syneresis ends. Subsequently, cheese cake is cut into pieces of suitable size which
are directly salted in brine for 4 to 6 hours with a salt concentration of 14–16%. Salt content in
cheese range from 3 to 7%. Cheese pieces are arranged in tin cans for pickling (12 to 14% salt) in brine for
120–180 days 2–5°C. |
| - REMARKS: | BEYAZ PEYNERI cheese is also called SALAMURA
PEYNERI, TENEKE PEYNERI OR EDIRNE PEYNERI. The average yield is 28 to 30 kg of cheese from 100 kg of milk.
However, it can appreciably decrease is ripening cheese temperature is highter than 5°C, as drainage is
continuing in brine. |
4.5 | - NAME: | DAANI COUNTRY:EGYPT |
| - AREA OF ORIGIN: | Unknown |
| - AREA OF PRODUCTION: | EGYPT |
| - ORIGIN AND HISTORY: | Unknown |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Sheep milk, sometimes mixed with goat milk. |
| Type: | DAANI is a soft fresh cheese with a thin, smooth and wet rind. Its body is homogenous with rare mechanical or microbial eyeholes. It has the shape of a rectangle and its weight is 250g. |
| Consistency: | Soft |
| Composition: | Moisture: 53 to 55% |
| | Dry matter: 45 to 47% |
| | Fat content: 50 to 55% FDM |
| - TECHNOLOGY: | Milk is not subjected to any heat treatment. Acidification develops from natural flora of milk for 15 to 30 minutes. 2.5g/l of calcium chloride can be added. Milk acidity at this stage reaches 20 to 25°D. Coagulation, obtained partly with rennet (10 to 20 ml of liquid rennet per 100 kg milk) takes i to 2 hours. Then curd is cut and moulded in cheese cloth or on mats. It is not subjected to any pressing and it drains off naturally in 1 or 2 days. The curd block is cut into pieces of suitable size and is dry salted on surface at the rate of 5–6%. Cheese can be ripen in brine. In this case, it is kept for 90 to 120 days in brine with 14–18% salt at 7–30°C. |
| REMARKS: | Daani cheese can be consumed fresh without ripening in brine. |
4.6 | - NAME: | DJAMID Country: JORDAN |
| - AREA OF PRODUCTION: | JORDAN |
| ORIGIN AND HISTORY: | Unknown |
| - DESCRIPTION AND | |
| CHARACTERICS: | |
| Raw material: | Goat and sheep buttermilk. |
| Type: | DJAMID is a hard, air dried cheese. Its weight is 0,1 to0,2 kg and its shape is spherical. Its body is very hard, dry, inlaid with salt crystals. |
| Consistency: | Very hard |
| Composition: | Moisture: 9–31% |
| | Dry matter: 69–91% |
| | Fat content: 5–10% |
| - TECHNOLOGY: | Raw material used for DJAMID manufacture is sheep or goat buttermilk obtained from churning of cream previously acidified for 24 hours at 20 to 30°C. No rennet is used. Acidified buttermilk (100–150°D) is heated to 40-60°C for 30 to 60 minutes. Buttermilk protiens begin to precipitate 20 to 30 minutes after the beginning of heating. The precipitate is properly drained by stirring, heating, g and filtered on a cheese cloth. Subsequently, it is passed and formend in the shape of a ball by hand. Cheese is salted by dry salting at the rate of 10,6 to 13,8% of salt. It is sun and air dried for 8–15days. Cheese is not ripened but stabilized by heat drying and salting. DJAMID can be kept for 6 to 12 months in earthenware or glass jars at 10 to 40°C. |
| - REMARKS: | Similar products as DJAMID are produced in Arab countries. They are called DJEMID, DJIBDJIB, DJIBDJUB or KASCHAKAJAL. |
4.7 | - NAME: | DOMIATI Country: EGYPT |
| | (GIBBNEH BEDA) |
| - AREA OF ORIGIN: | EGYPT (all over) |
| - AREA OF PRODUCTION: | All over EGYPT |
| - ORIGIN OF HISTORY: | The exact origin ofDOMIATI is still unknown. It was known in EGYPT around 332 B.C. At that time, cheese was solely a farmhouse product. At present, DOMIATI is manufactured either in small scale workshops or in larger industrial diaries. |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Buffalo and cow milk in varying |
| | proportions. |
| Type: | DOMIATI is a soft fresh cheese which can be ripened by pickling. The curd is white and has a very salty taste. Its texture is homogenous with some small eyeholes. It usually has the shape of a rectangle (8 cm wide, 10 cm long and 6 cm thick) and its weight is 0,4 to1 kg. |
| Consistency: | Soft |
| Composition: | Moisture: 50 to 65% |
| | Dry matter: 35 to 50% |
| | Fat content: 20 to 45% |
| - TECHNOLOGY: | Milk can be pasteurized for 60 to 80°C to 15 to 60 seconds. Salt is added directly to the milk at the rate of 6 to 14%. Acidification developd from natural flora of milk in 15 to 30 minutes. In case of pasteurized milk, calcium chloride is added at the rate of 2 to 4g/100 kg. Coagulation, obtained mainly by means of liquid calf rennet (15–20g/100kg milk), takes 2 to 3 hours at 35 to 40°C. Subsequently, coagulum is ladled either into wooden moulds lined with cheese cloth or in bulk in a cheese cloth to form a block. Cheese in bulk is pressed for 12 to 24 hours under a pressure equal t the weight of curd. Moulded cheese are not pressed but only drained for 2–3 days. After taking it out of the cloth, the block of curd is cut into pieces of suitable size which are arranged in tins and covered with brine (14 to 18% salt). Then tins are welded and cheese may be kept up to 9 months at 20 to 25°C. |
| - REMARKS: | DOMIATI is a very popular cheese amongst Egyptians who eat it daily either fresh or ripened by pickling after 3 months of storage. DOMIATI is also locally called GIBBNEH BEDA, DAMIATI or DAMIETTA. |
4.8 | - NAME: | FETA Country: TUNISIA |
| - AREA OF ORIGIN: | GREECE |
| - AREA OF PRODUCTION: | GREECE, TUNISIA |
| - ORIGIN AND HISTORY: | Feta originated from GREECE. Presently, it is produced in several European countries. However, these industrial cheeses made from cow milk are much different from the traditional product. |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Sheep milk, alone or mixed with goat or cow |
| | milk. |
| Type: | Feta is a semi-hard cheese ripened in brine. It has a rectangular shape (20 cm long, 10 cm wide and 7 cm height) and its weight is 1 to 1,5 kg. Its body is smooth and homogeneous with some mechanical eyeholes. It has a very thin rind. |
| Consistency: | Hard |
| Composition: | Moisture: 45–55% |
| | Dry matter: 45–55% |
| | Fat content: 45–59% FDM |
| - TECHNOLOGY: | Milk can be standardized and pasteurized to 68–70°C for 1–2 minutes. 2 to 3% of mesophilic starter and 0.5 to 1% of thermophilic culture (yogurt) are added. Coagulation, obtained with 3.5 to 4g of rennet powder ( s = 1/100.ooo ) for 100 kg of milk, takes 10 to 15 minutes at 32–33°C. Milk acidity is between 18 and 22°D. The coagulum is cut in strips (with a section of 2–2.5 cm x 2–2.5 cm) and is left t settle for 5 to 10 minutes. Curd is stirred slowly and regular stops are observed. The curd is put on a cheese cloth or in moulds without any additional pressure but its own weight, drains naturally first for 4,5 hours at 25–30°C and second for 12–16 hours at 16–18°C. After pressing, curd cake is cut in cylindric or rectangular shaped pieces. Cheese is dry salted on surface and salted in brine. Salt content of cheese is 4.7%. Subsequently, traditional cheese is first ripened for 10 to 15 days at 20–25°C or shelves or in barrels with addition of dry salt
and then is ripened in brine (4 to 5% salt) for 45 days at 9–14°C. Feta is kept in tin cans or in wooden barrels at 2–5°C. |
| - REMARKS: | During the pre-ripening stage of feta, a typical wild microflora fo halophilic micro-organisms develops in cheese and gives it its typical organoleptic properties. |
4.9 | - NAME: | FRESH CHEESE Country: LEBANON |
| - AREA OF ORIGIN: | LEBANON (all over) |
| - AREA OF PRODUCTION: | All over LEBANON |
| - ORIGIN AND HISTORY: | Unknown |
| - DSCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Goat, cow or sheep milk. |
| Type: | Fresh cheese is a soft fresh cheese. The curd is homogenous and has a mild and slightly salty taste. It has the shape of a ball with a diameter of about 10 cm. |
| Consistency: | Soft |
| Compositon: | Unknown |
| - TECHNOLOGY: | Milk is just heated to milking temperature. No starters are used. Coagulation obtained with rennet in tablets or with a piece of a new born animal abomasum takes 1/4–1/2 hour at room temperature. After coagulation, the curd is broken and once it is settled, it is shaped into balls by hand. A small quantity of ground sea salt is put into a hole made with the thumb when the ball is being made. This cheese is usually not ripened and it can keep fresh up to one week. |
| - REMARKS: | Fresh cheese can be stored can be stored in dry salt to expel more whey and becomes hard and then is stored in brine for the winter period. |
4.10 | - NAME: | GRAVIERA Country: CYPRUS |
| - AREA OF ORIGIN: | GREECE |
| - AREA OF PRODUCTION: | All over CYPRUS |
| - ORIGIN AND HISTORY: | Unknown |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Mainly sheep milk |
| Type: | GRAVIERA is a hard ripened cheese. Its rind is dry and smooth. Cheese loaf has a cylindrical shape with a diameter of 30–40 cm and is 10–14 cm high. Its weight is 15–18 kg. It looks curved with convex face and hoop sides. Its body is homogeneous and shows spherical eyeholes (ø = 0.5–1 cm) due to propionic fermentation. |
| Consistency: | Hard |
| Composition: | Moisture: 37 to 44% |
| | Dry matter: 56 to 63% |
| | Fat content: 40 to 50% FDM. |
| - TECHNOLOGY: | Milk standardized to 2.5 – 3% fat is not subjected to any heat treatment. No starter or additives are added. Milk acidity is 16–18°D. Coagulation, obtained with 2–2.5 g of rennet per 100 kg of milk, takes 25–30 min. at 33–36°C. After coagulation, curd is cut in pieces of 0.5 cm. It is stirred first for 5 to 10 minutes at 33–36°C then curd is heated to 48–52°C in 30–40 minutes and then is heated at 48–52°C for 10–25 minutes. Curd is left to settle, then is collected with a cheese cloth for moulding. Cheese is pressed during 12–16 hours under an increasing pressure. After taking it out of the moulds, cheese is dry salted in surface during 10 to 20 days. Salt content is about 2–3%. Rind may be coated with diluted brine or olive oil. Then cheese is ripened in curing rooms at 12–18°C for 90 to 120 days with a 85–95% humidity. Production yield is 15–18 kg/100 kg of milk. |
| - REMARKS: | GRAVIERA cheese is a local adaptation of Swiss emmental. Similar products called AGRAFA, PINDOS or SKYROS can be found in GREECE. |
4.11 | - NAME: | HALLOUMI Country: CYPRUS |
| | HALLOM IRAQ |
| | HELLOUM LEBANON |
| - AREA OF ORIGIN: | Near East (CYPRUS, IRAQ, LEBANON) |
| - AREA OF PRODUCTION: | Near East (same countries) |
| - ORIGIN AND HISTORY: | It is traditionally manufactured by the shepherds. Originally it was consumed as cured cheese (ripening for at least 40 days). Later, it was produced by cheese factories and consumed both as matured and fresh cheese. |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Sheep, goat milk or a mixture of the two. |
| Type: | HALLOUMI is a semi—hard cheese preserved in |
| | brine. The curd is white with a close |
| | texture. It has a slightly salty acid |
| | taste. It is rectangular: 10 to 15 cm |
| | long, 6 cm wide and 4 cm high. Its weight |
| | is 0.2 to 0.3 kg. |
| Consistency: | Semi—hard |
| Composition: | Moisture: 32 to 42% |
| | Dry matter: 58 to 68% |
| | Fat content: 45 to 50% FDM. |
| - TECHNOLOGY: | Traditionally, raw milk is used without any heat treatment. Nowadays industrial units are using pasteurized milk (72°C for 15 seconds). No starters or additives are used. Milk matures for 30 to 60 minutes. Coagulation obtained with lamb or kid rennet (extracted according to traditional methods or nowadays industrially) from: 2–2.5 g/100 kg of milk, takes 30 to 45 minutes at 32–35°C. After coagulation, the curd is crumbled by hand in pieces of about 5 mm and is placed into moulds which are filled up gradually and pressed by hand until a little whey comes out. The cheese after draining is removed from the moulds and is usually cooked at once in boiling whey or salted water for 30 minutes. Then cheese is pressed under a pressure of five times its weight for about 30 minutes and folded when it is still hot. HALLOUMI is salted and kept in brine at 2–5°C for up to one year. |
| - REMARKS: | Several variations of this technology exist: |
| | 1. CYPRUS: Cylindrical wicker work baskets with bottom are used as moulds. After taking it out of the moulds, the curd is usually cut into 2 or more pieces before cooking and subsequent dry salting by means of salt flavoured with dried mint leaves. The production of traditional HALLOUMI cheese is gradually decreasing and replaced by the industrial production. |
| | 2. LEBANON: HELLOUM is given the shape of balls by hand and ripened for several days before cooking. |
| | In all these countries HALLOUMI can be consumed fresh after a few days in brine and it plays a big role in people's diet. |
4.12 | - NAME: | JBEN Country: MOROCCO |
| - AREA OF ORIGIN: | Benslimane — Skhirat — Ain Aouda area |
| - AREA OF PRODUCTION: | (same as above) |
| - ORIGIN AND HISTORY: | JBEN has been introduced by settlers. This cheese formerly manufactured in farm houses is produced nowadays by smallscale dairies. |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Cow and/or goat milk |
| Type: | JBEN is a soft fresh cheese. Its texture is homogeneous and it has a fresh and mild taste. Its weight is 250 g. |
| Consistency: | Soft |
| Composition: | Unknown. |
| - TECHNOLOGY: | Milk is usually heated for 2 to 3 minutes at 90°C. 0.5 l per 100 l of milk of bacteria culture is added. Coagulation is obtained with 2.5 to 7.5 ml of liquid rennet per 100 l of milk added before or after the milk maturation. Then, the milk is left to settle for 18 to 24 hours. Subsequently, curd is ladled into plastic moulds. Cheese is salted either after moulding, or during curd kneading, or after removal from the moulds. Cheese, after drainage for 1 to 3 hours, is packed into parchment paper. Its shelf life is about 5 days. |
| - REMARKS: | JBEN manufacture is not subject to any particular regulation. It is sold through the traditional distribution network. |
4.13 | - NAME: | KASHKAVAL Country: CYPRUS |
| | LEBANON |
| | TUNISIA |
| - AREA OF ORIGIN: | BULGARIA |
| - AREA OF PRODUCTION: | CYPRUS - LEBANON - TUNISIA |
| - ORIGIN AND HISTORY: | KASHKAVAL cheese originated from BULGARIA where it has been known since the XVIth century. Its manufacture has spread since that time in many mediterranean countries. |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Sheep milk |
| Type: | KASHKAVAL is a semi—hard cheese belonging to the “pasta filata” type. It has a cylindrical shape (20–30 cm diameter, 10–13 cm height) and its weight is 3 to 8 kg. Its body is homogeneous without eyeholes and it has a smooth rind usually wax coated. |
| Consistency: | Semi—hard |
| Composition: | Moisture: 40–45% |
| | Dry matter: 55–60% |
| | Fat content: 45–55% FDM |
| - TECHNOLOGY: | Raw whole milk is not subjected to any heat treatment and matured for 15 to 30 minutes. 10 to 15 g of calcium chloride 0.5 to 1 kg of mesophilic culture are added per 100 kg of milk. Coagulation, obtained with 30–40 ml of rennet for 100 kg of milk, takes 30 to 50 minutes. Coagulam is cut in7–8 cm sized cubes and left to settle for 2 to 5 minutes. Then, it is cut again into 0.5 cm sized pieces. Cut curd is stirred vigorously for 15–20 minutes and meanwhile heated to 37–42°C. Once curd grains settle in the bottom of the vat, curd block is pressed an drained for 1 to 2 hours. Subsequently, curd block is cut into pieces and is ripened for 2–10 hours at 20–22°C until pH reaches 5.2 (chedarring). Then ripened curd
block is cut into 0.5 cm thick slices which are dipped in a hot brine (72—75°C; 5–7% NaCl) for cooking for 3 to 5 minutes. Curd is kneaded and hot moulded before cooling to 12–18°C in 12–24 h. Subsequently, cheese is dry salted on the surface every two days for 16 to 18 days and then coated with wax. KASHKAVAL is usually cured for 50 to 60 days at a room temperature of 12–16°C. |
| - REMARKS: | This cheese can be consumed fresh without curing. |
4.14 | - NAME | KARICHEE Country: LEBANON |
| - AREA OF ORIGIN: | Bekaa Valley and Mount Lebanon |
| ORIGIN AND HISTORY: | Unknown |
| DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Cheese whey from cow or goat cheese |
| | manufacture |
| Type: | KARICHEE is a soft fresh cheese obtained from cheese whey. Its body has a close texture and a sour and fresh taste. |
| Consistency: | Soft |
| Composition: | Unknown |
| - TECHNOLOGY: | Whey is heated to 80oC for 60 minutes until whey proteins coagulate. Then, the coagulate is taken off the surface and drained off properly. No rennet or starters are used. |
| - REMARKS: | This product does not keep for more than one or two days. The production yield is 4 to 5 kg of KARICHEE for 100 kg of whey. |
4.15 | - NAME | KARISH Country: EGYPT |
| - AREA OF ORIGIN | EGYPT |
| - AREA OF PRODUCTION | All over Egypt |
| - ORIGIN AND HISTORY | |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: Type: | Sour skimmed cow milk, fermented buffalo milk and buttermilk from sour cream. KARISH is an acid coagulated fresh cheese, unripened without rind. Its body has a close texture without eyeholes. It has a white curd and a slightly salty and acid taste. It has a cylindrical shape (8–10 cm long and 15 cm diameter) with ridged surface and its weight is 150 to 200 g. |
| Consistency: | Soft |
| Composition: | Moisture: 70% |
| | Dry matter: 30% |
| | Fat content: 10 to 25% FDM |
| - TECHNOLOGY: | The milk blend of various species after natural skimming is not subjected to any heat treatment. No starters are used and acidification develops from natural flora of milks. Coagulation is solely obtained by acidification in 1 to 3 days. After coagulation, the curd is ladled into a special cheese mat called “shanda” made from Sammar plant (cyperus alopecuroides). The curd is left to settle so as to drain properly for several hours and a small amount of salt is sprinkled on it when it is firm enough. Subsequently, the mat containing the salted curd is rolled to facilitate the wheying off for 1 to 3 days. Cheese is not pressed. Then, the long cylindrical cheese in the mat is removed and cut into equal parts. This cheese may be kept for 7 to 15 days. |
| - REMARKS: | This cheese is mainly manufactured by smallholders and is sold at local markets by women. It is consumed as a staple food and may be ripened by pickling for not less than 1 year. In this case, it is called Mish cheese. The KARISH manufacture is subject to regulations on quality and composition. |
4.16 | - NAME: | KASAR PEYNERI Country: TURKEY |
| - AREA OF ORIGIN: | Unknown |
| - AREA OF PRODUCTION: | Unknown |
| - ORIGIN AND HISTORY: | Unknown |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Sheep milk only or mixed with goat milk |
| Type: | KASAR PEYNERI is a hard ripened cheese belonging to the “pasta filata” type. It has a flat cylindrical shape (25–30 cm diameter, 5–10 cm thick). Its rind is smooth, dry without microflora and its body is homogeneous without eyeholes. |
| Consistency: | Hard |
| Composition: | Moisture: 30–39% |
| | Dry matter: 61–70% |
| | Fat content: 37–50% FDM |
| - TECHNOLOGY: | Raw whole milk is not subjected to any heat treatment. No starters or additives are added. Coagulation obtained with liquied rennet (15–20 ml (per 100 kg of milk) takes 60 to 80 minutes at 28–33oC with a milk acidity of 18–24oD. Coagulum is cut in pieces of 0.5 – 1 cm and let settle. Curd grains are gathered in a cheese cloth and are pressed between two boards for 2 to 4 hours. Curd block matures for 24 hours and subsequently is cut into pieces. Each piece is dipped by means of a plaited basket in hot water (65–75°C). Curd is given a spherical shape by hand and is moulded when still hot. Cooling takes 3 to 6 hours. The surface of the cheese, after taking it out of moulds, is dry salted every day for 10 to 30 days. Salt content of cheese is 2.5 to 4.5%. Cheese is cured in a ripening room at 12o–18oC for 60 to 90 days with 75–90% humidity. |
| - Remarks: | DIL PEYNIRI is a kind of KASAR PEYNERI shaped in strips (8–10 cm long, 0.5 cm thick) which is not as salted as KASAR PEYNERI. Cheese whey coming from KASR PERNERI manufacture is used to prepare a local cheese called LOR PEYNERI. The precipitation of proteins is obtained by heating. |
4.17 | - NAME: | KEFALOTYRI Country: CYPRUS |
| - AREA OF ORIGIN: | GREECE |
| - AREA OF PRODUCTION: | CYPRUS |
| - ORIGIN AND HISTORY: | Unknown |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Sheep and goat milk |
| Type: | KEFALOTYRI is a hard ripened cheese with a smooth dry and yellow rind. It has a cylindrical shape (30 cm diameter, 15 cm height) and its weight is about 10 kg. Its body shows eyeholes comming from proprionic fermentation. |
| Consistency: | Hard |
| Composition: | Moisture: 42–45% |
| | Dry matter: 55–58% |
| | Fat content: 45–55% FDM |
| TECHNOLOGY: | Milk is not subjected to any heat treatment. Thermophilic and propionic bacteria culture can be added. Coagulation obtained with 2–2.5 g of liquid rennet per 100 kg milk takes 15 to 30 minutes at 32–35oC with a milk acidity equal to 18–22oD. After coagulation, coagulum is cut in 0.5 – 1 cm sized grains which are stirred and heated to 45oC in 30–40 min. Subsequently, after a last stir at 45oC for 15 to 45 minutes, curd is moulded and pressed for 12 to 16 hours. After taking it out of the moulds the cheese can be dry salted or salted in brine (20–26% of salt at 12–16oC) for 48 hours. Salt content of cheese is 3 to 5%. Then cheese is coated with plastic film or wax and ripened in a room at 15 – 20oC for 120 to 150 days with air moisture equal to 85–90%. Ripened cheese is packed in paper or in plastic film and stored at 5–10oC. |
| - REMARKS: | In GREECE, similar cheeses are called PINDOS, SKYROS, VOUSCOS, LYNOTIRO depending on their production area. |
4.18 | - NAME: | MESANARAH Country: SYRIA |
| - AREA OF ORIGIN: | Unknown |
| - AREA OF PRODUCTION: | Syria |
| - ORIGIN AND HISTORY: | Unknown |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Sheep milk |
| Type: | MESANARAH is a salted and spiced hard cheese. |
| Consistency: | Hard |
| Composition: | Moisture: 26.5% |
| | Dry matter: 73.5% |
| | Fat content: 26.6% FDM |
| - TECHNOLOGY: | Wholesheep milk is not subjected to any heat treatment. Coagulation obtained with rennet takes 4 hours. The coagulum is placed in cheese cloth bags and left to drain for 8 hours. The drained curd is cut into small pieces (3 × 3 × 2 cm), is sprinkled with dry salt and held for 18–24 hours. The curd pieces are then scalded by boiling in brine (10% of salt) for 5 minutes during which much fat is eliminated. Nigella grains are incorpoated into the hot pieces of curd which are then immersed in saturated brine at room temperature for 1 week. The salted spiced cheese pieces are removed from the brine and sundried for 2–3 days prior to their packaging in tight containers. The cheese are soaked in water for 24 hours before consumption. |
4.19 | - NAME | MIHALIC PEYNERI Country: TURHEY |
| - AREA OF ORIGIN: | Unknown |
| AREA OF PRODUCTION: | Turkey |
| ORIGIN AND HISTORY | Unknown |
| DESCRIPTION AND | |
| CHARACTERISTICES: | |
| Raw material: | Sheep milk |
| Type: | MIHALIC PEYNERI is a hard cheese ripened in brine with a thick smooth and dry rind. It has no clearly defined shape and its weight is 2.5 to 5 kg. Its body is homogeneous with spherical eyeholes (2–4 mm diameter). |
| Consistency: | Hard |
| Composition: | Moisture: 25–43% |
| | Dry matter: 57–75% |
| | Fat content: 40–55% |
| - TECHNOLOGY: | Raw milk is not subjected to any heat treatment. Coagulation soely obtained with 15–25 ml of liquid rennet per 100 kg milk, takes 2 hours at 25–35oC with a milk acidity equal to 16–18°D. after coagulation, coagulum is cut in regular pieces (ø: 0,4, 0,6 mm). Then, curd is first stirred for 5–10 minutes at 26–35oC and second it is heated to 40–50oC in 10 to 30 minutes. At the end, curd grains are let to settle and subsequently are put in a cheese cloth for packing for 3–8 h. The cheese bolck is cut into pieces of required size and is salted on the surface and in brine (18% of salt) for 8–10 days. Cheese salt content is 5 to 10%. Cheeses are arranged in casks and ripended in brine (14–16% of salt) for 60 to 100 days at 5 to 18oC. |
| - REMARKS: | MIHALIC cheese is also called KELLE PEYNERI. |
4.20 | - NAME: | MISH cheese Country: EGYPT |
| - AREA OF ORIGIN: | EGYPT |
| - AREA OF PRODUCTION: | EGYPT |
| - ORIGIN AND HISTORY | A similar type of cheese has been discovered in the tomb of Hor Aha at S'aqqara dated to the first dynasty (3200 BC). Until now the MISH has been mainly a farmhouse product. |
| - DESCRIPTION AND | |
| CHARACTERISTICES: | |
| Raw material: | KARISH cheese |
| Type: | Mish is soft pickled cheese without rind. Its body is yellowish to brown and has a close texture without eyeholes. It has a sharp and salty taste. Its shape is cylindrical (8–10 cm and 15 cm diameter) with a ridged surface and its weight is 150 to 200 g. |
| Consistency: | Soft, spreadable |
| Composition: | Moisture: 60% |
| | Dry matter: 40% |
| | Fat content: 20% FDM |
| - TECHNOLOGY: | The maufacturing technology is the same as that of Karish cheese. MISH cheese is a Karish cheese ripened by pickling. Karish cheese is usually left for several days in dry place to drain as much as possible. Then the cheese is rinsed with water and put in layers in earthware jars called zalaa or ballas. Jars used previously several times for the some purpose are preferred. salt is sprinkled over each cheese layer in the container which is then filled up with pickling solution. The pickling solution consists of buttermilk, sour skim milk (laban rayed), whey and morta (the remaining precipitate after the preparation. Red and green pepper and some old mish as a natural starter are added. the container is sealed and placed at ambient temperatrure for not less than one year. |
| - REMARKS: | MISH is mainly prepared for family consumption. It is partly sold in local markets by women and through retail shops. The old pickling solution becomes thick, with similas composition, colour and flavour to MISH cheese. It is called MISH and consumed as well as the cheese as staple food by farmers and as appetizer by the rest of the population. Mish manufacture is not subject to any regulation. |
4.21 | - NAME: | PAPHITICO CHEESE Country: CYPRUS |
| - AREA OF ORIGIN: | Paphos district |
| - AREA OF PRODUCTION: | Mainly Paphos district |
| - ORIGIN AND HISTORY | This kind of cheese was originally produced by the sheperds or by the producers of milk for home consumption. Later on, answering the market demand, they increased their production during certain periods of the year. |
| - DESCRIPTION AND | |
| CHARACTERISTICES: | |
| Raw material: | Sheep milk or a mixture of sheep and goat milk |
| Type: | Paphitico cheese is a hard ripened cheese with a hard rind. Its body is white or has a pale straw yeelow colour. It is cylindric shape and its weight is generally twice its diameter. The hard rind shows the marks of the wicker baskets used as mould. Its weight is 1 to 1.5 kg. |
| Consistency: | Hard |
| Composition: | Mosture: 30–35% |
| | Dry matter: 65–70% |
| | Fat content: 45–50% |
| - TECHNOLOGY: | Milk is not subjected to any heat treatment. No starter or additives are used. Coagulation, solely obtained with rennet from lamb or kid abomasum or recently with industrial rennet, takes about 30 minutes at 32–35°c. After coagulation, the curd is ladled into the moulds and pressed a little by hand. Moulds are filled again until they are full. Then, cheese is turned and put back in the basket. Cheese is pressed by hand and later by placing the moulds with cheese on top of each other for several hours The corresponding pressure is twice or three times the weight of the cheese processed. After taking it out of the moulds, cheese is salted by rubbing coarse salt on the surface at room temperature. Cheese is subsequently ripened for 2 to 3 months at room temperature and may be kept at a low temperature for 6 to 12 months. |
| - REMARKS: | This cheese is mainly produced during the months of February to April. It is basically manufactured by shepherds for home consumption but the surplus is retailed by grocers or sold directly to the consumers. |
4.22 | - NAME: | RAHSSR Country: EGYPT |
| - AREA OF ORIGIN: | EGYPT |
| - AREA OF PRODUCTION: | EGYPT |
| - ORIGIN AND HISTORY | Unknown |
| - DESCRIPTION AND | |
| CHARACTERISTICES: | |
| Raw material: | Cow and buffalo milk |
| Type: | RAHSSR is a hard cheese unfermented. Its shape is cylindrical (25–30 cm diameter; 20 cm height) and its weight is 7 to 10 kg. It has a dry and smooth rind and its hoopside and faces are curved. Its body is brittle and holds mechanical eyeholes. |
| Consistency: | Hard |
| Composition: | Moisture: 30–35% |
| | Dry matter: 65–70% |
| | Fat content: 54–58% FDM |
| - TECHNOLOGY: | Raw whole milk is not subjected to any heat treatment and matures for 15 minutes. Coagulation, obtained solely with 2 – 3.5 g of rennet/100 kg of milk takes 15 to 30 minutes at 32–35°C. After coagulation, the coagulum is cut in irregular pieces (0.5 to 1.5 cm). Curd is stirred a first time for 10 minutes and it is stirred again at 45°C for 50–60 minutes. Subsequently, it is moulded in metallic or wooden frames and it is pressed at room temperature for 15 to 20 hours. the bulk of curd is dry salted first before mixing. Then it is dry salted on the surface for 5–10 days. Air ripening takes 60 to 100 days at 12–18oC with a 85–90% relative humdity. A cheese very similar to RAHSSR is RUMT cheese. The technology is similar, weight and size are smaller. Originally, rumi was a locally produced KACHKAVAL still called Balkani. |
4.23 | - NAME: | SHANKALISH Country: SYRIA JORDAN |
| - AREA OF ORIGIN: | SYRIA |
| - AREA OF PRODUCTION: | JORDAN, SYRIA |
| - ORIGIN AND HISTORY: | Unknown |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Sheept and goat milk |
| Type: | SHANKALISH is a spiced low fat ripened cheese kept in olive oil sundried. It has a sharp spicy taste. |
| Consistency: | Hard |
| Compsition: | Moisture: 30% |
| | Dry matter: 70% |
| | Fat content: 17–18% FDM |
| - TECHNOLOGY: | Whole is left to settle for gravity skimming. The cream is removed and skimmed milk is coagulated by means of rennet. The coagulum is drained in cheesecloth bags for 24 hours and the curd is then salted at a rate of 27%. Spices, i.e. thyme, aniseed, paprika, nigalla and cumin may be added. The salted, spiced curd, is kneaded and is given a spherical shape, 3–4 cm in diameter, which are ripened in a dark humid atmosphere for about a month, after which a sharp flavour has developed. The cheeses are then cleaned and either kept by putting them under olive oil or are sundried for 2–3 days. Both techiques control ripening. |
4.24 | - NAME: | TULUM PEYNIRI Country: TURKEY |
| - AREA OF ORIGIN: | Unknown |
| - AREA OF PRODUCTION: | Turkey |
| - ORIGIN AND HISTORY: | Unknown |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Sheep milk only or its mixture with goat and/or buffalo milk. |
| Type: | TULUM cheese is hard cheese ripened in a sheep or goat rumen. Its shape and weight depend on the size of the stomach used. It has a dry rind with a homogeneous body without eyeholes. |
| Consistency: | Hard |
| Composition: | Moisture: 30–50% |
| | Dry matter: 50–70% |
| | Fat content: 6–56% |
| - TECHNOLOGY: | Milk cna be standardized and skimmed. It is not subjected to any heat treatment. 1% of thermophilic culture (yoghurt) is added as starter. Coagulation obtained with 10–20 ml of liquid rennet (100 kg milk) takes 75 to 100 minutes at 31–40oC with a milk acidity of 18–30°D. After coagulation, coagulum is cut into 0.5 to 3 cm size pieces. Then it is heated to 40–50oC for 5–10 min. and at the end is transferred to a cheese cloth and hung up for draining. subsequently, when curd reaches the desired moisture, it is broken into small pieces (5 cm diamerter) to be dry salted with 1 to 10% salt. Salted curd is put in a goatskin and pressed. cheese is ripened under anaerobic conditions at 6–8°C for 90 to 120 days. |
4.25 | NAME: | UMBRIS Country: LEBANON |
| - AREA OF ORIGIN: | Bekaa Valley, Chouf Mountains |
| - AREA OF PRODUCTION: | Bekaa Valley, Chouf Mountains |
| - ORIGIN AND HISTORY | ?Unknown |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Goat milk only |
| Type: | Umbris is a soft cheese obtained solely by natural acidification. It is creamy and has a soft consistency which makes it spreadable. It has a sharp, salty and sour taste. |
| Consistency: | Soft spredable |
| Composition: | Unknown |
| - TECHNOLOGY | Milk is not subjected to any heat treatment. Whole goat milk is poured in a large clay (or glass) jar with a small opening at its base closed with a wooden plug. Rock salt is added and the closed jars are stored in a dark damp place. Acidification develops from natural flora of milk. When the separation of cheese and whey is complete (after approximately 1 week) the plug is removed and wheat straws are put in its palce for draining. After draining, the jar is refilled (along with original curd) and more salt is added. The same process is repeated during all the milking season (4 to 5 months). After the last draining, cheese can be stored in wide top containers, covered with olive oil. Cheese can also be hung in fabric bags to drain well. When it is hard enough, it can be cut and stored in salt water as Feta cheese. |