2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Yellow cheese is very valuable on the Bulgarian table. It is present on the table in various forms. We add it to holiday fabrics, minced meat princesses, cold sandwiches and all sorts of dishes. But it is the quality of the dairy product that guarantees that our dish will turn out tasty and with an attractive appearance.
There are all kinds of imitation products on the market, reminiscent of yellow cheese. When cooking, however, you will easily understand that they have nothing to do with yellow cheese.
The choice of quality cheeseamong the great variety available on the market is not an easy task. The more expensive is not always better, and one must know the basic characteristics of yellow cheese to make the right choice.
The most important thing when choosing yellow cheese is to be mature. Its ripening period is about two months. During the first 5 days, the yellow cheese product is hard, but it is not well absorbed by the human body because it is a source of the milk protein casein. During maturation, slow breakdown of casein is observed.
Yellow cheese, which is not well ripened, is characterized by a sour note. In addition, it can not be cut well, stands like gum and smeared with a sharp knife.
If we take together a well-ripened and an immature yellow cheese, we will get the impression that the first is one color, and the second has stripes. If there is a dark liquid in the packaging of the dairy product that is cloudy, this does not speak well.
The main way to feel that the yellow cheese is not ripe during tasting is if it grinds between the teeth, does not feel homogeneous, stands on crumbs, and does not melt pleasantly like butter.
During heat treatment, the well-ripened yellow cheese gets brown circles, begins to smell of butter, stays firm, spreads a little, but does not melt completely, like the unripe one.
The presence of palm oil in yellow cheese can be detected when cut with a well-chilled knife. And if there is vegetable fat, they stick to the blade, and milk does not.
Palm oil is characterized by unsaturated fatty acids, and animal saturated. At room temperature, the former are almost liquid, while the latter are solid.
When choosing yellow cheese is important and the food product does not have a bad smell, strange pores, distinctly bitter or sour taste. Spots on yellow cheese also do not speak well of it.
As already mentioned, the high price of yellow cheese is not a guarantee of its quality. However, you cannot expect a product of the lowest price range to have natural ingredients. We advise you to try different brands when you are looking for quality yellow cheese.
And if you find the most suitable product for you, you can easily prepare yellow cheese bread, yellow cheese in the oven, or yellow cheese bites.
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Native Biologists: We Buy Bulgarian Yellow Cheese With Gum, Blanks And Starch
Some stores push their customers yellow cheese like rubber, prepared from blanks containing technological additives and starch, biologist Dr. Sergei Ivanov revealed to the Telegraph. This fake product does not meet in any way state standards for yellow cheese , although stores sell it as such.
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.
