2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The yellow cheese is a type of hard cheese that has undergone a process of rapid lactic acid fermentation. It is produced from cow's or sheep's milk, or from a mixture of sheep's milk and skimmed cow. Yellow cheese is a dairy product that is produced mainly on the Balkan Peninsula. It was originally produced only from sheep's milk.
According to BDS, the yellow cheese produced from sheep's milk is called "Balkan", the one made from cow's milk is "Vitosha", and the yellow cheese, a mixture of the two milks, is called "Preslav". Again, according to the Bulgarian State Standard, yellow cheese from cow's milk must mature for 45 days, and that from sheep's or mixed milk - 60 days. In terms of its taste and durability, sheep's yellow cheese is significantly superior cheese "Vitosha".
As far back as the 18th century, more than 839 species were known to the French. In France, it is a tradition to drink wine with high-fat yellow cheese. As passionate lovers of yellow cheese, the French are in last place in cases of myocardial infarction.
Cow's milk cheese has a more intense yellow color, soft texture, lower fat content and higher water content. The color of the inside of the cheese should be even, creamy yellow. The consistency of yellow cheese at 15-18 degrees should be tightly elastic. Excessively hard, brittle or greasy texture is a sign of poor quality yellow cheese. The smell and taste are pleasant, typical of ripe yellow cheese, without side nuances.
The technology of production of this product has been improved over many centuries. The technology of acidification of the cheese and subsequent scalding with hot water and salting has been known since ancient times, because this process increases its durability.
There is a significant difference between Bulgarian yellow cheese and yellow cheeses popular in Europe. Yellow cheeses are made with leavens that can be imported after curdling. Sometimes two types of milk and specific technological conditions are used. A significant difference between yellow cheese and yellow cheeses is the presence of holes in the cheese and their absence in yellow cheese. The size of the holes is a quality criterion for European cheeses, while their presence in yellow cheese is a sign of non-compliance with sanitary and hygienic standards in production.
Composition of yellow cheese
Yellow cheese contains up to 32% fat, 26% protein, 2, 5-3, 5% organic salts. It also contains vitamins A and B. It is also very rich in calcium - a trace element essential for strengthening the bone system, teeth and bones. The greatest value of the product is that the proteins it contains are soluble and almost completely (98.5%) digestible by the body. They claim yellow cheese is more caloric, as 100 g contain 208-400 kcal. In terms of nutrition, yellow cheese is superior to cheese, as it contains about 10% more dry matter, incl. 5% more fat and 3-4% more protein. It has a lower water content, which makes it a more durable product.
Production of yellow cheese
Today, making yellow cheese is in huge centrifuges, using unpasteurized milk, thermized at a temperature of 60 -63 ° C for 20 seconds. The aim of this process is to reduce the number of harmful microflora, while preserving the beneficial lactic acid organisms in this case. The technology consists in soaking the cheese and subsequent scalding with hot water and salting, and the finished product is finally left to ripen for 60 days. During ripening, the amino acids in yellow cheese are also formed. The well-ripened yellow cheese is firm and does not stick to the knife when cut and does not fall apart.
Selection and storage of yellow cheese
You should not buy yellow cheese that is foamy, very soft or has a cloudy liquid in its package. Do not buy yellow cheese that does not have a label with a clearly mentioned manufacturer and expiration date. Yellow cheese should not be consumed if it has an unpleasant and strong odor, bitter and sour taste, atypical white color, and after cutting small holes appear.
The yellow cheese is stored in the refrigerator in a package so that it does not dry out. Hard yellow cheese can be kept fresh for up to 10 days, and soft - 2 to 3 days. Experienced chefs recommend that the yellow cheese should never be cut in advance, because it will lose its aroma and taste, will harden quickly and will not be pleasant to eat.
Yellow cheese in cooking
Yellow cheese is one of the most beloved product by young and old. As a rule, it is made from milk, but to the delight of strict vegetarians (vegans), plant-based yellow cheese is also sold on the market. The culinary use of yellow cheese is vast - it is put in heated, baked dishes, salads, even soups. Sandwiches and our favorite pizza would not be the same without yellow cheese. With yellow cheese and various cheeses, season spaghetti, pasta and prepare many of the sauces for them.
Yellow cheese is a great appetizer, it can be eaten raw or breaded, combined with vegetables. It is part of a number of dishes, mostly used for sprinkling and baking food.
Benefits of yellow cheese
100 g of yellow cheese a day covers an adult's need for fatty acids. Eating yellow cheese causes more salivation, which in turn leads to the secretion of gastric juice. Due to the high content of proteins, fats and mineral salts, yellow cheese is an extremely useful food for all ages. Nutrition experts recommend the dairy product as an aid in certain diseases such as anemia, fractures, burns and injuries.
Yellow cheese is a valuable addition to the menu of pregnant and lactating women. Kinds cheese with medium fat are suitable for people with diabetes, overweight and disorders of the cardiovascular system and liver. The grated one cheese is easier to digest because it is a prerequisite for smaller amounts of eaten product.
If you have yellow cheese, we would recommend you to prepare breaded yellow cheese, homemade yellow cheese or why not baked cheese.
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The cheese, produced in the US state of Wisconsin, won the competition for the best cheese in the world. This is the first time in 28 years since the cheese was last honored in 1988 in Wisconsin. The winner of the competition is a work of the company Emmi Roth, whose director - Nate Leopold, said that the previous year was the best for them and is proud of the award.
They Replace Yellow Cheese With Gouda Cheese
In the local shops they massively replace the yellow cheese with Gouda cheese, as the price of the Dutch dairy product is much lower than the familiar yellow cheese. Although it is offered at attractive prices for consumers, such as BGN 6-7 per kilogram, the taste of Gouda cheese does not resemble yellow cheese at all.
For And Against Vegetable Yellow Cheese And Cheese
In the shops you can regularly see yellow cheese and cheese, on the label of which it is written that they contain vegetable fats or that it is an entirely vegetable product. This means that they are not made by ancient technology - with fat from cow's, sheep's or goat's milk.
Subtleties In The Breading Of Yellow Cheese And Cheese
When breading yellow cheese and cheese, some subtleties must be observed to make the breading crispy and the cheese or yellow cheese to remain soft and melt in your mouth. To successfully bread melted cheeses, you must pre-cool them in the freezer, but not freeze them.
Three Counterfeit Brands Of Cheese And Two Brands Of Yellow Cheese Were Caught By The BFSA
The problem with counterfeit dairy products on the Bulgarian markets continues to exist, and the last inspection of the BFSA found 3 brands of cheese and 2 brands of yellow cheese that are not made from milk. A total of 169 samples of cheese, yellow cheese, butter and yogurt from different manufacturers were taken.
